Thank you for coming my cooking class Ms. A from France, Mr. and Ms. V from Denmark and Mr. E, French man from India. Wow! Very international class today! Their talk went very well in French and the class as a kind of salon for socializing.
Menus on Jul 29th
Horse Mackerel Nanban-zuke
Cucumber with sesame-vinegar dressing
Sautéed eggplant with red miso paste
Rice and Miso soup
Fresh bonito is now in season, so I served bonito sashimi as an extra dish since I want guests to taste Japanese seasonal flavor. Bonito has a strong flavor so the sashimi commonly served with Japanese herb as garnish, such as grated ginger, shisho leaves, myouga and fresh thin sliced onion. Also bonito sashimi go with Ponzu sauce and it always served together.
It was kind of my “research” to serve little dish of bonito sashimi if non Japanese guests pro to the taste. Since the bonito has a strong flavor as I mentioned, and shiso leaves and myouga are Japanese unique flavors too so do people accept those flavor?? As a result , those flavors are accepted today’s all attendees in this class, and they liked it, yeah!!
I decided I will serve something unique seasonal little dish in my class. If someone may not like the flavor, I apporgyze sincerely. However, I believe it is a kind of an experience to taste what we Japanese eat and appreciate seasonal food in certain season.
I hope enjoy them!