Today’s guest was a couple from France visiting various plasces in Japan.
The lady turned out to be on the early stage of her pregnancy. As a mother of 3 kids, I was really excited to hear that and thought maybe some of the food & nutrition we cook will be becomimg a part of her little baby’s body, who knows!
What we parepared on this class was; Swordfish Nanban Zuke, eggplant with sweet miso sauce, spinach with sesame sauce and miso soup with cabbage and potatoes. Lots of vegetables dishes using naturally fermented seasonings like Miso, Mirin and Soy sauce.
Since she was not feeling for a very strong taste, we decided to use less amount of rice vinegar and soy sauce for Nanban Zuke marinade. It is one of the good things about hands-on cooking experience. You can taste your sauce and dishes as we proceed and are always welcome to adjust some parts of the recipe.
Her husband was a keen cook and he was quite knowlegeble about Japanese ingredients, which helped a lot.
I hope they enjoyed their time at my kitchen and their baby was enjoying his/her first Japanese food,too!
Many thaks for coming!