Seafood & Nuka-zuke class

The menu was (Swordfish & Salmon) Nanban-zuke, eggplant with sweet Miso sauce, fresh seasonal Bonito with garlic & , Miso soup with fried Tofu and Choy Sum greens.

At this class, I welcomed young Swedish boys from Stockholm, a couple from Chicago, USA and a Canadian traveller from Ottawa .

A lady from US is very knowledgeble about fermented foods and she is her own Kimchee, Sauerkraut etc. Naturally she was very interested in our fermented pickles i.e. Tsukemono. I was very happy to have a chance to show my Nuka bed and  we all tasted my Nuka Zuke-ed cucumbers and carrots.

A gentleman from asked me what kind of wood chips Japanese use in making Katsuo Bushi (Smoked Bonito). That was an unusual question but later he turned out to be a semi-professional chef and makes his own smoked . No wonder!

Congratulations my team  our turned out really !

At our lunch table, my Swedish guests also told us about their exotic fermented food, a kind of canned fish but my old brain hasn’t got enough memory to store this Swedish  name…

He told us that some Swedish people were trying to export this product to Japan at one stage, as we are known as  seafood crazy but not quite succeeded yet.

Thank you all for lots of interesting stories, many thanks for coming!

Akiko