Today’s class guests are happy sweet honeymooners from IT capital, Tel Aviv, Israel. We cooked Ramen with pork soup stock.
I also adventured to use simmered Konbu kelp in cabbage salad, which is our family’s favorite quick dish. Here we use Konbu like herbs and it goes really nicely with sesame oil. Please try if you have some left over Konbu after making Dashi broth.
The couple told me some very interesting stories about their culture & life, my favorite part of doing cooking classes for travellers!
Many thanks for coming!