Salmon nanban marinade class on August 6th

I welcomed 3 girls today for my cooking class.  We cooked salmon – nanban marinade, cucumber dressed creamed sesame, pan fried eggplant with miso sauce, rice and miso soup.

I served fresh bonito sashimi as extra seasonal dish.  I’d love my guests to taste something seasonal small dish, which may not encounter the taste for non-Japanese people  at common restaurants.

Serving fresh bonito sashimi with julienne fresh Japanese herbs is one of our Japanese summer delight. We eat the bonito sashimi with ginger and vinegar sauce instead of wasabi and soy sauce.

Also we prepare edamame-rice. Edamame is also now in season. I thought  fresh edamame, I meant non- frozen, might be unusual for visitors.

I’m glad to share the people come to my class and find something new “real” Japanese taste.

Today’s participants enjoyed those tastes pretty much so I’m glad to hear that.

 

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Hope you enjoy the trip in Japan, and hope you will become familiar to cook Japanese food!

 

Many thanks,

Kisshy

 

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