Ramen without Dashi broth, still yummy! /June 2017

At this , one of the guest preferred not to use any . I usually make Dashi stock and pork /chicken stock for making soup. As you may have , Dashi stock  is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood.  But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings. 

In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time.  There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.

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Talking blogs, another guest lady was a food blogger and her page was full of photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering. 

Her lovely daughter was also joining my class. As a youngest participant, she was naturally appointed to hand-mixing of sticky fillings, the most tiring part of making but she has completed her mission very well.

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The whole were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!

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I hope they enjoyed their time at my Many thanks for coming,

 

Akiko

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