I taught The Art of Sushi class today. Today’s class was a gift from daughter to her father as a father’s day gift since he was very interested in Japanese cooking. The kitchen was very organized and they have compost too. So they are environmental conscious. I harvested Komatsuna, Trefoil, green onion, shiso leaves from my garden.
They really enjoyed roasting sesame because for my surprising she already tried to roast sesame with fry pan & oven. I respect her challenging spirit and seriousness for healthy cooking. We chat a lot during class and this is very fun class to teach.