2nd Japanese Cooking Lesson

On November 15th (Sun) we held our second cooking lesson. This time’s menu consisted of miso soup from kombu and dried shiitake stock with Japanese littleneck shellfish and komatsuna, mushroom rice prepared in ceramic pot and salad with yuzu and black pepper dressing. While fighting for opening the shellfish, we could learn the basics of Japanese cousine.


The participants were most satisfied not only with the miso soup but also with the rice which turned out to be rich and tasteful in spite of the fact that we used only natural ingredients. As a form of Japanese dessert, we baked sweet potatos in a pan which was also a great success. Unexpectedly, it might have been this time’s most popular dish.

This was the last time for Japanese cooking. With it, our Asian cooking lessons which we began from June ended in fame. Many thanks to all participants!