I taught Hot soba noodle class for Pescetarian. I harvested Trefoil, green onion, daikon radish with leave, green pea from garden and brought chayote squash for tempura which I harvested last summer. I brought “Wasabi salt” for tempura and customers liked it. Customer’s fiance is a chef/Californian & Mediterranean cuisine so both cooked so well.
Hot soba noodle with Trefoil, green onion, daikon leaves and tempura (onion & dried shrimp, chayote squash, green pea).
onion tempura with dried shrimp
Cold soba noodle
I taught The Art of Sushi Class on Saturday. This class was a X’mas gift from customer’s sister which customer was looking for long time. I harvested Trefoil, green onion, small daikon which was already tasted by bugs…..
-Hand wrap sushi with sashimi, green vegetable with sesame, and home made miso soup.
I taught hot soba noodle soup class on Saturday, I found this is a surprise Christmas gift to customer’s wife. She was really surprised and enjoyed cooking class. Original recipe at Cozymeal was cold soba noodle with Tempura for Summer season. So I changed menu to Winter version which is hot soba noodle soup.
I traveled to Germany during Thanks Giving Holidays and visited Munich, Whittenberg, Dresden.
I stayed my son’s apartment, visited Pinakothek Der Moderne and enjoyed shopping.
Since 2017 is commemorating the 500th anniversary of Martin Luther’s birth, I traveled to his home town Whittenberg and visited Martin Luther’s House, saw the 95 theses church door.
I traveled to Konigstein and visited Festing Konigstein. Since this is off-season now, shuttle bus does not operated and I took trail to Festing Konigstein.
I stayed in Krippen and enjoyed mountain hike to Schmilka & Kurort Gohrisch.
I and my son visited Schloss Wackerbarth and enjoyed Christmas Market.
I taught The Art of Sushi Class tonight. I harvested Turnips, Komatsuna green leaf, Shiso leaf from vegetable garden this morning and used these vegetables in cooking class.
For my surprising, they visited Japan before and they have chopsticks, soy sauce and pickled ginger at home. Also they can speak some Japanese. So they love sushi and would like to know how to make it.
After two weeks absence in Japan, all vegetables in my garden grew so well. I harvested 20 Chayote Squash, 20 Turnips, bowl of Black Soy Bean.
Right after I harvested Black Soy Bean, rinse them and boil them. Taste so good! Yum!
My friend gave me house grown Japanese plums. I made pickled plum in May.
After I harvested red shiso leaves, I soaked into pickled plum liquid to make them nice bright purple color.
I dried pickled plum under the sun for three days.
Summer vegetable garden, finally vegetables started to grow after chilly Spring. I am so happy all vegetables growing so well and I am so grateful I could keep cooking these vegetables for my daily dishes.
Chayote Squash growing so well.
Japanese pumpkin growing well too.
Red Shiso leaf is volunteer growing from last year.
Cabbage sharing with bugs
Black Soy Bean
| Tags: Black soy bean
, Fava bean
, JP Cucumber
, JP Pumpkin
, Red shiso
I had lunch with my friend and she gave me lot’s of house grown Japanese Plums total 8kg!
I made pickled plum. I am so happy she gave me Japanese plums since I bring lunch box everyday to work and I put a JP pickled plum everyday. I almost consuming my pickled plum stock.
I taught The Art of Sushi Class at student’s house. They are pretty healthy diet conscious and very knowledgeable for healthy eating. So I shared my healthy diet concept and vegetable garden pictures.
I am so glad that they understood Japanese healthy cooking concept, and Japanese home style cooking is pretty simple and easy too.
I also shared my experience when I traveled to Germany since his mom is a German. It was very fun class and I really enjoyed teaching them healthy diet and healthy life style.
Today’s Menu: Hand Wrap Brown Rice Sushi, Green vegetable with sesame, Miso soup