On April 20^th a Dutch couple came to “Kura-cooking”

Now my garden is at its best, so at first they enjoyed looking at it.

They liked the Japanese temple style gate.

They wanted to make Japanese spring dishes, so we made ball-shaped sushi (salmon and tuna), teriyaki chicken, gratin of bamboo shoots, miso soup, and rice jelly.I served cherry blossom tea as a welcome drink. They liked the slightly salty taste. They said it was the first time they had tasted it.They could make ball-shaped sushi very well, but their sushi became bigger and bigger.                                                                     They liked crispy chicken skins. In Europe usual chicken thigs come with the bone but in the Netherlands they can get boneless chicken thighs.                                                                                                                         They tasted 4 kinds of bamboo shoots. The first was plain boiled bamboo shoots, ➡　The second was bamboo shoots boiled with soy sauce, sugar, and sake.➡ Next was bamboo shoots boiled with soy sauce, sugar, sake and mayonnaise ➡And finally the third and with melted cheese on them They enjoyed the many different ways of cooking them.                                                                                                                         The miso soup had no broth. We used bacon instead of broth. We added miso and egg. It was really tasty.  It was western-style miso soup.

For desert we had“rice Jelly”with Matcha.                                                                                                                 They experienced how to perform tea ceremony. They were able to drink bitter tea, which we had with sweet Japanese cakes.                                                                                                                                                   They had a very good time, they said.                                                                                                                          I’m hoping for many more foreign cooking students.