Today’s guests are happy sweet honeymooners from the 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 as herbs and it goes nicely with sesame oil. Please try if you have some leftover 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 travelers!
Many thanks for coming!