They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was wishing the class would be one of the memorable experiences their trip in Japan.
I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken. The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.
Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.
It is dashi-kampai time. I was glad they liked it.
We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.
The menu on Oct 22nd ’16
Miso ramen with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg
Cucumber with sesame dressing
Since the eating time was early dinner around 4:00pm, I suggested to visit a basement of Takashimaya department store (depachika) in Shinjuku after the class. Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.
Here is about the Depachika
Thank you for the precious time!