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