This month, during the extremely hot weather, we held a children’s cooking class, 12 German class, and an American class, in addition to our regular classes visited Kura cooking.

Since it was hot, we had a welcome drink of Nanko ume juice made from this year’s pickled Ume plums.

The ume juice was very popular among the international guests.

We finally finished the ume work after the Doyoboshi (drying out in the sun).

The table flowers are the only flowers that decorate our garden in summer, Sarusuberi. They bloom really beautifully during the three months of summer. It looks like it will be blooming for a while yet.

German guests were very interested not only in the cooking, but also in the garden, the fields, the Japanese house, and the Japanese-style room ready for the Obon festival. We were surprised that they even strolled through the fields in the hot weather. Also, almost everyone finished everything they made!They even ordered more teriyaki chicken and miso soup. We are very happy to hear that. They also brought back some miso as souvenirs.

The American guest wanted to make miso soup and Karaage.

She enjoyed making Karaage, miso soup, ball-shaped sushi, tofu paste with vegetables, and Japanese steamed cake very much. They seemed to especially like miso, so she will come back to make miso next time.

In the children’s cooking class, they made pizza bread with focaccia. They enjoyed making and eating it.

Japanese cooking started with making Genovese.

White fish with Genovese sauce, dressed potatoes with ume plum paste, tofu paste with jew’s mallow and okra, cooked rice with garden peas, onion soup, and mung bean Japanese cake. Late summer is a time when we need to take care of our bodies.

Thank you to all the people who come to Kura Cooking and supporting Kura cooking. I am filled with gratitude.

This year, the summer vegetables in the field were all very good so we used a lot of them at Kura Cooking. We are grateful for the blessing of the fields and my husband for taking care of them.