Although May brought some hot days, we were able to cook with the windows open at Kura Cooking, enjoying a pleasant breeze. I was grateful that a lot of guests came to Kura from both Japan and abroad.

The welcome drink was homemade strawberry syrup mixed with freshly squeezed shikuwasa. This refreshing drink was a big hit with everyone.

The room was decorated in a Japanese style.

We displayed a ukiyo-e print by Utagawa Hiroshige and a hanging scroll of Nagoya’s anko (sweet red bean paste) sandwiches.

A couple from Australia who love Japan, and a pescatarian woman from the U.S. visiting for work came to Kura. We talked about many things while cooking and eating.

The couple from Australia chose the ramen and gyoza class.

The gyoza was really delicious, and they enjoyed plenty of them.

The guest from the U.S. made tempura of whiting　（kisu）, home-made rice crackers, mashed tofu salad, ball-shaped sushi, miso soup, and uiro. As expected of someone who loves cooking, she worked efficiently, and everything was ready in short time.

Additionally, a guest from Yokohama made Nagoya-style dishes: rice balls with shrimps, sweet-and-spicy chicken wings, oven-roasted new onions, miso soup, and uiro. Everything turned out beautifully.

In our regular class, students learned how to make summer-friendly Chinese medicinal cuisine.

Sweet and sour pork, a salad of celery and tofu skin, stir-fried wood ear mushrooms, Chinese-style mixed rice, tomato soup, and steamed rice flour cake.

Since everything was light and refreshing, everyone said they felt “rejuvenated.”

In the afternoon tea class, guests enjoyed an afternoon tea featuring Victorian-style sandwiches.

The Victorian sandwiches, filled with homemade strawberry jam, were very traditional British. They were enjoyed alongside new onion scones and smoked salmon and cucumber sandwiches. The accompanying teas were lemongrass herbal tea and Turkish tea with milk. It was a very elegant class.

We also made domyoji mugwort mochi using freshly picked mugwort as well as kimchi using spring cabbage. Both turned out delicious, and everyone was delighted.

Additionally, to commemorate Kura Cooking becoming a provider of hometown tax return gifts, we created a Nagoya Cochin ramen recipe. If you’d like to try making it, I look forward to hearing from you.

We received a lot of support from many people in May. Thank you very much. We look forward to your continued support.

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