Tempura, Sushi and Gyoza class WOW

This was probably one of the most challenging this year but we made it!
Thankfuly we had 5 very skilled participants from BC and Michigan US at this class.

The main dish choices are Tempura of prawns, Maitake mushroom (my favorite!) and vegetables, plus roll with (tuna), and greens. For side dishes we prepared a small portion of Gyoza with pork and shrimp & spinach with our flavorful sesame .

We started grating smoked bonito for soup stock, then prepared Sushi rice with seasonings, chopped veggies and wrapped Gyoza, and finally deep fried Tempura and rolled Sushi!

And I was astonished that one of my guest lady was going to be a speaker at a medical conference held in Tokyo that same evening! Indeed some people are super talented.

I have also learned one new thing at this class. My guest told me that avocado in Sushi rolls are first created by a chef in British Columbia, although we often call it ‘California’ style. I must visit ‘Tojo’s’ in Vancouver one day.

Many thanks for coming!
Akiko