att. KitchenJapanese Cooking Class in Ningyocho hosted by att.JAPANProfessional Cooking Teacher (Chie-san)Student’s CommentFrom FranceI joined the class and I don’t regret it! I wanted to get some tips on cooking Japanese dishes, and this cooking class was not only useful but also enter-taining. e sta was very friendly and the food was delicious!Ito Ryokan is located in Ningyocho, a shitamachi historic town that retains the atmosphere of the Edo period (1603–1867) and has been renewed in 2018. Guests are wel-comed by the friendly sta with great hospitality that will make you feel at home. Since there are many guests from overseas, Ito Ryokan is holding various events such as origami (paper folding) class and shamisen (music instrument) class. From September 2018, they are hosting a cooking class in collaboration with att.JAPAN!Location:Next Cooking Class:May 16 (Sat), 2020 11:00 – 14:00How to apply: Contact us via e-mail (att-japan@nex.co.jp) or by telephone (03-6384-1471)For more information and applying, please visit this site:http://att-japan.net/en/archives/1358att.KitchenMs. Chie is a professional cooking instructor who teaches the basics of Japanese cooking. She has deep knowledge of authentic Japanese dishes and teaches the deeper culture of Japanese cooking in an understandable way. e simple yet profound taste of each dishes will make you want to learn more about Japanese cooking. Buri daikon is a dish with buri (Japanese amberjack) which is in season in winter, and daikon simmered together. While daikon takes away the un-desired smell of buri, the umami from the buri goes into the daikon. It is a typical winter dish in Japan. e participants were Agathe, an exchange student from France, and Haruka from Japan.By pouring boiling water over buri llets before putting them in a pot, you can remove the undesired smell and make the dish more delicious. When you place buri llets, make sure to place their skin side up and not to touch them while simmering to prevent the llets from falling apart.For takikomi gohan, adding a tablespoon of sake when you put the ingre-dients into the rice before starting to cook will make cooked rice uer.Agethe came to Japan on a student exchange program. She had tried to-day’s dishes, but had never made them herself. According to her, some in-gredients commonly used in Japanese cooking, such as burdock roots and daikon, are rarely seen in France. She was surprised to use fruit like per-simmon for cooking. With great interest, she started cooking following the instructions of instructor Chie. She had never used a mortar before, but looked like she was having fun with Haruka, working together—one held the mortar, and the other used the pestle to crush tofu. When Chie was teaching them some tips and tricks for making each dish, Haruka, being Japanese, commented that she had never known some of them and was taking some notes with surprise. As for Agethe, these were the rst Japanese dishes that she had made. She looked so happy and was eating the food with much delight!is time, we learned how to make…AdviceBurdock kinpiraPersimmon shira-aeTakikomi gohanSimmered Japanese amberjack with Japanese white radishSalad dressed with white sesame, tofu and persimmonSeasoned rice with soy sauce and vegetablesTonjiruMiso soup with pork and vegetablesBuri daikonScan here for more recipewith picturesatt. JAPAN 17att.KITCHEN
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