Taro-san was amazing! He gave detailed instructions on how to prepare each of the vegetables and what the best types of ingredients to use. We met an American couple on their honeymoon and a English woman on holiday. (Val, I tried to remember where you were from but it escaped me! She was fabulous and we spoke of varying pronunciations. Like aluminium.)
First we made kombu dashi (a seaweed-based soup stock) that is used in almost everything. We tasted three different types of miso used in cooking.
|Red miso - very salty|
First we made kinpira, stir fried root vegetables. We used burdock root, carrots, and sesame seeds. First we had to prepare the burdock root by scoring it and shredding it. Then a quick soak before hitting the oil.
|Dustin scoring the burdock root|
|Shredding it before soaking|
We made miso soup and had an interesting mountain potato. The potato was quite...hmm, slimy? It was good but it just had a very viscous juice that gave it an interesting texture. Very good, just different.
Next in class we made dashimaki tamago, or a Japanese omelet. We have eaten these many times in Japan (in fact, I had some for dinner tonight!). They use an interesting pan to layer the eggs over and over to create a small brick of omelet. No cheese or vegetables here. Just the dashi soup stock and eggs. You don't want to cook it too long to burn off the dashi.
|Using saibashi or cooking chopsticks|
|Officially from one of about 3000 cows this year!|
|Our full meal!|