Experience
In May’s cooking class
There were a lot of seasonal foods in my class last month.
It had been difficult to get squids and clams until last month but luckily
I could get them from fishermen directly. So, I made some dishes using them.
May’s menu:
Squid stuffed with rice/ Fresh Japanese- style spring roll / Rolled kelp with yam /
Sweet summer oranges with shallots/Egg tofu/ Clam udon/ Apricot milk jelly with marmalade
The dish sweet summer oranges with shallots was the best one this month.
It was really fresh and every student was surprised at seeing it at first.
The squids were baby squids so we could eat them in little bites.
There was spicy beef in the fresh Japanese-style spring rolls so we didn’t use extra sauce.
Each student could roll them very well. Rolled kelp with yam was a really simple dish.
We usually eat rolled kelp in New Year’s dishes, but kelp is good for beauty,
so I hope women will eat it throughout the year. We used soft kelp this time.
Sweet summer oranges with shallots were really fresh. Shallots are good in this season,
I feel they makes the inside of one’s body clean.
Making egg tofu was really simple, too. It was tastier than the one we bought.
All Japanese likes clam udon, don’t they? The broth was really nice.
It was the first time to make a noodle recipe here at Kura.
Dessert was apricot milk jelly with marmalade. The marmalade was made from oranges from my garden.
All the students enjoyed the home-made marmalade. I showed them how to make marmalade,
and gave them some oranges to make it.
I really appreciated cooking with the students, talking with them, and eating with them.
Classes in June
Let’s enjoy Japanese cooking
6/13（Tue）10：30～14：30
Let’s enjoy afternoon tea
6/22日（Thu）10：30～13：30
Classes in July
Let’s enjoy Japanese cooking
7/10（Mon）・11（Tue）・12（Wed）10：30～14：30
Let’s enjoy Afternoon tea
7/20（Thu）10：30～14：30
Saturdays and Sundays are available for holding a class. Please feel free to contact me.
I will be waiting for your inquiries.
Kura-coking