April Workshop

 

The April menu was one of the classic lunch box dishes. 
It is good for a picnic to bring, especially for the Japanese Hanami (picnic under cherry blossom) event. Sanshoku Sonoro don: Three color top[ping on rice; it is fun to make a landscape on your lunch box. 
Nimono: Japanese style of boiled vegetables. We will cut and decorate vegetables with special cutting methods, and cook it. A carrot gets a nice flower shape! Suimono: Simple dashi soup without miso paste. This type of soup fits to certain type of dishes.

One of the highlight was cutting technique. Everybody made nice flowers out of carrot. But also I saw some creative ones that became a windmill! We cooked nimono with not only basic vegetables but also typical Japanese ingredients like bamboo shoot, lotus root burdock, and konjac. Those authentic ingredients was good to try in the workshop because people don’t know it but still we can buy in Amsterdam. 

We made 3 colors soboro; meat, egg, green vegetable. Soboro means flakes. Making soboro egg, we used 4 chopsticks. This is a real fun cooking which I learned from my mother! Japanese use chopsticks not only for eating but also for innovative cooking. 

Suimono was the most simple menu for this workshop. That was also to know what is dashi. Because if you make a good dashi, you hardly need seasonings in your soup!

 

Ume workshop

Ume is a plum. The dried ume called umeboshi is the most common ingredient for the Japanese breakfast and lunch box. It is a kind of topping on white rice. I found it is a difficult food for some foreigners because it is very salty. So this workshop was a challenge. But I wanted to make it because I love ume!

After introducing each other we ate kinpira gobou as a snack. I made it to introduce gobou which is a typical vegetable for Japanese dishes.  With the cooking instruction we tasted 3 types of ume. Two were homemade and one is the famous Kishu ume. We also tasted ume-shu, plum wine.

We started to cook vegetables for beef rolls. At the same time everyone cooked their own Japanese omelette. It was difficult to make layers by chopsticks but it was fun! We made also salad with ume dressing with daikon. This time the rice was cooked with ginger.

In the end everybody enjoyed the cooking and tasting and we had a wonderful afternoon together!

DSC_3762 DSC_3772 DSC_3775  DSC_3763DSC_3747 DSC_3774 DSC_3756

Dashi workshop

Dashi is Japanese basic bouillon. It gives umami taste. Umani is one of taste like bitter, sweet, sour.

We made 5 different dashi bouillon and tasted the differences.

Katsuo dashi / Katsuo Konbu dashi /Shiitake dashi / Niboshi dashi / Ready made dashi

Exif_JPEG_PICTURE
dashi tasting

Exif_JPEG_PICTURE

We decided to mix several dashi to use our dishes.  Almost scientific approach!

This time our menu was; Agedashi yellowtale fish and egg plant, Udon noodles, Chawan mushi

So people can taste DASHI marinade, DASHI as soep,  DASHI with egg.

Exif_JPEG_PICTURE
agedashi and chawan mushi
It was raining in the morning but by the time we started to eat it was shinny.
We sat outside terrace to enjoy our dishes!