Experience
In June’s “Japanese cooking class”
We enjoyed making “Japanese style boiled Chinese dumplings”, “Baked Onions”
“Cooked radish, carrot, shiitake-mushroom, and deep fried bean curd”, “Cooked rice with sour plums , Japanese basil, dried small sardine, and quinua”, “Green soybean soup”, “Pickled cucumbers”, and
“Blackened starch dumplings”
Most people made the skins of Chinese dumpling for the first time. It was quite difficult for them, and took a lot of time, but the texture was really soft and the taste was good.
“Baked onion” is also a good way to use new onions. We baked the onions for a long time at low temperature, so they were very sweet, the guests hadn’t imagined it before eating them.
Quinua is a healthy food from the “Andes” in South America. It is a well-balanced food. Sour plums and Quinua has a good combination. It is useful for making rice balls in summer.
The green soybean soup had a nice green color. It was made from leftover green soybeans.
We needed energy to make Blackened starch dumplings. We had to mix starch, water, and sugar well.
Mixing them well, the taste becomes better.
The most popular dish this month was “Baked onions”.
Most people who took part in the class told me the next day, they cooked “Baked onions” at home after the class.
I was very happy to hear that.
Please come to the cooking lesson in July!
Classes will be held July 12th, 13th, and 14th
I’ll be waiting to hear from you!
http://www.kura-cooking.jp/index_English.html
