Japanese home cooking class on Jul 29th ’16

Thank you for coming my Ms. A from France, Mr. and Ms. V from and Mr. E, man  from India. Wow!  Very international today!   Their talk went very well in French and the as a kind of salon for socializing.

jul 29th

Menus on Jul 29th

Horse Mackerel -zuke

Cucumber with sesame-vinegar dressing

Sautéed eggplant with red miso paste

Bonito sashimi

Rice and Miso soup

Matcha cake

Fresh bonito is now in , so I served bonito sashimi as an extra dish since I want guests to taste seasonal flavor.  Bonito has a strong flavor  so the sashimi commonly served with herb as garnish, such as grated , shisho leaves, myouga and fresh thin sliced onion.  Also  bonito sashimi go with Ponzu 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  to taste what we Japanese eat and appreciate seasonal in certain season.

I hope enjoy them!

Many thanks,










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