At this class, one of the guest preferred not to use any seafood. I usually make Dashi stock and pork /chicken stock for making Ramen soup. As you may have heard, Dashi stock is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood. But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings.
In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time. There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.
Talking about blogs, another guest lady was a food blogger and her page was full of yummy photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering.
Her lovely daughter was also joining my cooking class. As a youngest participant, she was naturally appointed to hand-mixing of sticky Gyoza fillings, the most tiring part of Gyoza making but she has completed her mission very well.
The whole family were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!
I hope they enjoyed their time at my kitchen. Many thanks for coming,