Seafood Nanban class

My favorite menu, seafood Nanban style for the main dish!

Since my guest family from England, the UK & a couple from Germany were all willing to try some seafood dish cooking experience, I have prepared a mix of ingredients including prawns, salmon, swordfish, and a side dish using salt-and-chili flavored cod roes (Mentaiko).

If you wouldn’t fancy ‘fish eggs’ on your holiday, imagine something like ‘pink caviar’ 、that is our Mentaiko（except being a lot saltier and spicy). For Japanese cooking, it plays a role like an anchovy, I think. In this class, we made a salad of lightly boiled lotus root & Mentaiko.

My guests were ready for some new culinary adventure & I was very happy to see they all liked what we cooked together. Such a delight to see all plates empty after the class!

I must add one more thing my guest liked, Mugi-cha, or toasted barley tea. It is something everybody drinks here during summer as it has no caffeine contained. There are a variety of barley tea bags available at supermarkets so easy to make as well!