att. KitchenJapanese Cooking Class in Ningyocho hosted by att.JAPANProfessional Cooking Teacher (Chie-san)Student’s CommentFrom ChinaIn order to learn food culture in Japan, I participated in this cooking studio activ-ity. e best thing about the activity was that we as students all had the chance to practice the protocols by ourselves so that later we can immediately apply what we learned in the class to daily life. And on the moment of nishing, I felt a strong sense of accomplishment. anks for such a nice activity to the organizer. If there will be a similar activity in the future, there is no doubt that I will participate in it.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 welcomed by the friendly sta with great hospi-tality 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:att.KitchenNext Cooking Class:Please check the websitehttps://att-japan.net/en/archives/1358Contact usatt-japan@nex.co.jp 03-6384-1471Ms. Chie is a professional cooking instructor who teaches the basics of Japanese cooking. She has deep knowledge of authentic Japanese dishes and teaches the deep-er 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. The participants were two students from Nepal (Santee and Dikshya) and one from China (Mr. Chen). Since the instructor of this cooking class, Chie, a certied nutritionist, is uent in English, Santee and Dikshya com-municated with her both in Japanese and English. Mr. Chen, who had been in Japan for 2 months, could not un-derstand complicated Japanese yet, so a Chinese sta member helped him as an interpreter. e class started in a friend-ly atmosphere.Put the precooked soybeans, sake, kombu, salt, and rice into a rice cooker, and simply push the start button. It is very easy. Soybeans are rich in various nutrients, including proteins, vitamins, folic acid, potassium, magnesium, and calcium.Preparation of codfish fillets is important for a delicious dish. Sprinkle the llets with some salt and sake and place and leave them for a while on top of the kombu. is is for letting the umami of kombu go into the sh.e key point for making this dish is to squeeze and drain the cooked spinach and carrots very well.Pieces of tofu were fried in a frying pan with a small amount of oil, instead of being deep-fried in lots of oil. is way, you can cut down the amount of oil you use, which makes this dish healthier.It was more complicated to make, since the in-structions include cleaning sh and pounding the sh and vegetables together with a knife. But the participants could enjoy a feeling of ac-complishment when they were tasting the dish they made.Meanwhile, cut the vegetables, including carrots, shii-take mushrooms, and leek. e reason why this dish is very popular among participants is that not only do they love sh but also the dish is easy to make. All you have to do is to pour seasonings over the sh and veg-etables and steam them together.en, mix the spinach and carrots with ground sesame seeds and add soy sauce and mirin to taste.Pouring a sweet-and-salty soy sauce-based sauce over the golden piece of fried tofu. It looks delicious!Wrap the pieces of tofu for age-dashi-tofu with kitchen paper to drain and then dust them with starch powder.is time, we learned how to make…Sarasa-mushiAgedashi-tofuSpinach and carrotswith sesame dressingIwashi-no-tsumirejiruSoybean riceSoybean riceSarasa-mushi dishSpinach and carrots with sesame dressingAgedashi-tofuIwashi-no-tsumirejiruDish codfish fillets steamed with color-ful vegetablesDeep-fried tofu with dashi sauceMinced sardine balls in a clear soupScan here for more recipewith picturesAdvice from ChefInstructor Chie rst made a sample sardine ball.Twist both sides of the paper to make a candy shape and place it in a steamer.att. JAPAN Winter/2020–2124att.KITCHEN
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