I missed a lot this though years! It is difficult to get in the Netherlands but it is very common ingredients in Japan. ‘Myouga’ is a kind of spring onion but completely different taste. It is very good to put on top of tofu to eat together together with spring onion and shiso! This year I got the plant from a friend. Everyday taking care with fun! If I eat this, I feel summer! Happy happy : )
A special workshop for teachers of a day care. It was an event once a year as a surprise gift from the parents. We enjoyed cooking, tasting, and making calligraphy own name!
Among 18 people 1/3 of them have soy source at home, 1/4 have miso, and even 1 person has kombu. The theme of the workshop was what can we cook with soy source. It is not only for sushi! We made Salmon teriyaki, Kinrira of lotus roots, and salad with soy dressing. It was fun to see the three groups were completely different approach for the cooking. One was very first and the other was more careful.
Urbanberry also prepared the starter and the dessert. Vegetable stick with soy mayonnaise, Oinarisai (everybody liked!), Edamame, Matcha cake and Matcha drinks.
It ended with an activity doing Japanese calligraphy. It was a big success. Specially we took a group photo with own calligraphy with own name!