Maguro and more! Sushi class on hot summer day

The main dish was rolls with fresh (tuna) and , as well as avocado, Shiso herbs, cucumber, pickled Daikon radish, seeds etc.  My guests were also big fans of so we decided to cook a small portion with prawns, eggplants and Maitake,  my favorite mushroom. 

For ingredients of our Miso soup, I chose kind of mushroom Enoki (very thin and white ones) and fried Tofu called Abura-Age or Oage, which has a spongy texture and great to be in soup. Not to forget the finishing touch, a few finely chopped scallions as we like to put something green on top of our Miso soup. 

My guest was from Washington D.C. USA, so they told me they are used to humidity. Still it was such a hot and humid day in Tokyo, unusual for late June. Sushi was a very good choice as it uses a lot of vinegar. I think it helps to understand the way of our cuisine if you actually visit Japan and taste things in our climate.

Both of them have very interesting professions. It was so nice to know that they manage to make a vacation to Tokyo out of their busy schedules and chose our cooking class out of so many great places out here!  

Many thanks for coming!

 

Akiko