Lesson menu: Chirashi-zushi, Tempura and Yakitori
Cooking lovers from the United States and Japan, gathered in Itadakimasu cooking studio in spite of the heavy rain, to learn how to cook fine Japanese cuisine.
Lesson started with vegetable cuts.
Our American guests were amazed and found interesting to learn the Japanese fine cutting techniques.
Professional cooking tips for making delicious sushi rice at home, were all very informative for Japanese as well!
Making a good dashi (Japanese Umami soup stock) is the basic of fine Japanese cooking.
The tempura dipping sauce made of this dashi was so delicious!
Done with all the preparations, ready to start cooking!
Yakitori can be made easily at home with a frying pan. This teriyaki sauce smells so good while cooking!
And learned how to fry crispy tempura. Shrimp tempura looks fine when fried straight with plenty of batter!
Serving and decorating Chirashi-zushi toppings is fun time! Getting hungry and almost there!
Introduction of today's sake Kaiun (開運) served by sommelier Shoko san:) Refreshing sake that matches the meals so nicely:)
And finally "Itadakimasu (いただきます)"!! Oishii (おいしい meaning delicious in Japanese)！