Tatsuta Age

I don’t know why it is always raining when I held the workshop…. In a way lucky to do indoor activity. The 3rd workshop of “teishoku (set menu)” was dishes easy to eat with hot weather. In Japan it is over 30 degrees in summer. Therefore there are a lot of trick for summer dishes.

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The main menu was “tatsuta age of salmon” and the side dish was “goma ae”. Thin slices of paprika, onion, and carrot was marinaded in soy-vinegar. Later added fried salmon. Japanese style of sweet & sour is absolutely the best dish in summer. Japanese sweet sesame source is good to boiled beans or green vegetables. The both dishes are easy to cook.


Set menu has always rice and soup. This time we cooked “gomoku gohan” and “dashi soup with vongole”. Gomoku gohan is something like paella but with soy taste. You shouldn’t open the pot till it is done! Surprise, surprise…. That is the way all Japanese cooks. Vongole soup was very tasty with freshly made fish bouillon.


Makreel Workshop

I don’t know why it always rains when I do the workshop….  Anyway it is good for us to have a nice activity inside a building.  This year URBANBERRY COOKING focus on ‘Teishoku Menu’ which is a set menu for lunch and dinner.  It consists of a main and a side dish, soup, and rice. The menu of this time was Tatsuta Age of Makreel, Kinpira of Lotus Roots, Miso Soup of Rattich, and Rice Balls.


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Preparing of a fish and cutting a lotus root. Everybody concentrated very hard to take out bones and first time touched lotus roots.

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‘Tatstuta age’ got a nice crispy skin looks like splash of river of Tatsuta. The name comes from that. You can make ‘Tatstuta age’ with chicken as well. The final touch of ‘kinpira’ is ‘Bonito freak’. With heat the freak moves slowly it looks like alive!


We enjoyed making own rice ball and optional sesam sauce for the fish.  Itadakimasu! (いただきます!Eet Smaakelijk!)



How to use Japanese seasonings?
In the Winter Course we focused on SOY. SOY is not only to dip your sushi but also used for almost all Japanese dishes.

SOY can be used to cook rice, for salad dressing and for many side dishes.
How to use SOY in combination with other ingredients like sake, mirin, dashi was the main topic for this course.
Menu was
/ Gomoku takikomi gohan
/ Mushroom with butter & soy
/ Teriyaki salmon
/ Salad with soy dressing
In the end we ate also a dessert with SOY sweet sauce dumpling!
Thank you for joining the workshop! It was great fun!
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