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