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我去參加了日料教室!

att.Kitchen

UpdateMarch 8, 2018
ReleaseFebruary 26, 2018

大家好,我是來自義大利的Lorenzo,這次我參加了由「att.JAPAN」舉辦的料理教室「att.Kitchen」。

想吃正宗的「和食」,想學做正宗的「和食」,卻找不到機會的話,來參加「att.Kitchen」吧!我參加的主題是「春季摘野菜料理!自己摘自己做!」,體驗了用松本市引以為傲的食用野菜的料理教室。用這些野菜製作了拌菜、天婦羅以及醋味噌拌菜等佳餚。在學習做菜時,看見老師熟練的廚房技巧等和食專業料理人的身姿,我非常驚訝!第一次品嚐料理,老實說,野菜有點苦,但是多吃兩口,就如同會上癮般,漸漸愛上這種苦味。

這就是料理教室的全部內容?才不是。在料理教室前一晚,在滿是日本傳統氛圍的旅館Sugimoto住宿一晚。住宿期間,溫泉愛泡幾次泡幾次,還可以參觀製作蕎麥麵的過程。房間還是特別漂亮的和食,泡完澡在房間一躺,真是太享受了!還不得不提的是旅館Sugimoto 的晚餐,除了好吃,我真不知道該怎麼形容。我透過這次參加料理教室活動,品嚐到美味的料理,還交到了新的朋友,渡過了非常愉快的兩天。

你也來參加att.Kitchen吧,下次的活動以「享受夏季的味覺」為題目,將於6月13日(週二)到6月14日(週三)舉辦。想參加或者有疑問的朋友,請發郵件(att-japan@finex.co.jp)或致電(03-5289-0161)。好活動真心推薦!

詳情請見:
http://www.att-japan.net/r/en/pdf/att.kitchen_introduction2.pdf


竟然有這麼多稀有的植物,形狀也很獨特。比如這個日文名叫Kogomi,是一種蕨菜。


這就是我們做的使用了野菜做的料理!


旅館內氛圍超棒!超有日本的感覺!


這是我在旅館Sugimoto住宿的房間


旅館的老闆正在製作蕎麥麵!



Advice from chef

The true charm of Japanese cuisine is that, thanks to simple cooking methods, you can enjoy the taste of each season through the ingredients' natural favor. For example, wild herbs, through their astringent and delicate bitterness, announce the arrival of spring. The heart of Japanese cuisine is to use all of an ingredient without producing any waste, so let's prepare these dishes using the entirety all the ingredients and eat them all up! And, these dishes go really well with Japanese sake!

Comments from the Particpants

- It was my first time trying to cook a Japanese dish since I came here. It was delicious! (from China)
- I love the fresh taste of the herbs and their curious shapes. It was a wonderful experience. (from Thailand)
- I really like the cute kogomi tempura. It was really delicious and healthy! (from Italy)

Stay at a Japanese ryokan and join our semi-private cooking class!

Stay with other students at the Sugimoto hot spring ryokan and attend the Japanese cuisine class. Take advantage of the chance to have a delicious and unique cooking experience using ingredients you cannot find during other times of the year.