I had been waiting for this cooking class for a long time and was finally able to attend!

“Beau & Bon”.　

As I had imagined, Mariko Tagaya is a wonderful teacher!

Everything was so well thought out that it was as if we were in a foreign country.

It was like a dream!

The kitchen, the kitchen tools, the teacher’s behavior, the way she used her hands, etc., in the demonstration method were all so graceful and elegant to watch,

The welcome drink was a combination of ginger syrup and shiso juice mixed with carbonated water.

The table flowers were handmade preserved green flowers by the teacher.

The dishes included shantoujian, spiced marinated edamame, chilled potatoes, wontons, chicken char siu pork wrapped in spring cakes, chilled tantan mian noodles, and bean flowers.

The dishes served on the beautiful tableware were all surprisingly delicious.

I learned the process of making soy milk by myself in detail, which reminded me of the spring cakes I used to make before I got married, and I also learned how to arrange them.

I was a little hesitant to go to Tokyo to learn, but I am so glad I did.

I would like to participate again in the future if the opportunity arises.