{"id":221,"date":"2015-06-18T10:35:23","date_gmt":"2015-06-18T01:35:23","guid":{"rendered":"http:\/\/kura-cooking.jp\/english\/?p=221"},"modified":"2020-01-15T11:51:21","modified_gmt":"2020-01-15T02:51:21","slug":"in-junes-japanese-cooking-class","status":"publish","type":"post","link":"https:\/\/kura-cooking.jp\/english\/archives\/221","title":{"rendered":"In June’s “Japanese cooking class”"},"content":{"rendered":"

\"\"<\/p>\n

We enjoyed making \u201cJapanese style boiled Chinese dumplings\u201d, \u201cBaked Onions\u201d<\/p>\n

\u201cCooked radish, carrot, shiitake-mushroom, and deep fried bean curd\u201d, \u201cCooked rice with sour plums , Japanese basil, dried small sardine, and quinua\u201d, \u201cGreen soybean soup\u201d, \u201cPickled cucumbers\u201d, and<\/p>\n

\u201cBlackened starch dumplings\u201d<\/p>\n

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.<\/p>\n

\u201cBaked onion\u201d 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\u2019t imagined it before eating them.<\/p>\n

Quinua is a healthy food from the \u201cAndes\u201d 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.<\/p>\n

The green soybean soup had a nice green color. It was made from leftover green soybeans.<\/p>\n

We needed energy to make Blackened starch dumplings. We had to mix starch, water, and sugar well.<\/p>\n

Mixing them well, the taste becomes better.<\/p>\n

The most popular dish this month was \u201cBaked onions\u201d.<\/p>\n

Most people who took part in the class told me the next day, they cooked \u201cBaked onions\u201d at home after the class.<\/p>\n

I was very happy to hear that.<\/p>\n

Please come to the cooking lesson in July!<\/p>\n

Classes will be held July 12th<\/sup>, 13th, and 14th<\/sup><\/p>\n

I\u2019ll be waiting to hear from you!<\/p>\n

http:\/\/www.kura-cooking.jp\/index_English.html<\/a><\/p>\n

ysa1147@quartz.ocn.ne.jp<\/a><\/p>\n

\"\" \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

We enjoyed making \u201cJapanese style boiled Chinese dumplings\u201d, \u201cBaked Onions\u201d \u201cCooked radish, carrot, shiitake-mushroom, and deep fried bean curd\u201d, \u201cCooked rice with sour plums , Japanese basil, dried small sardine,…<\/p>\n","protected":false},"author":2,"featured_media":222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[138],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-event"],"_links":{"self":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":0,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media\/222"}],"wp:attachment":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}