I taught The Art of Sushi class for vegetarian today. Since the customer is vegetarian, I made special sushi menu for vegetarian.
– Miso soup with kelp soup stock, turnip, green onion
– Inari sushi with dried mushroom, carrot and sesame
– Hand wrap sushi with cucumber, avocado and pickled plum paste, fermented soy bean
– Green vegetable with sesame sauce
I taught The Art of Sushi Class as a Birthday Celebration gift for her grandson. For my surprising, the birthday boy does not eat vegetables & fruits!
It was a challenge class for me since my main goal is healthy cooking from vegetable garden to kitchen. I discuss with his mother and decided to teach regular sushi class with miso soup & green vegetable dish with sesame. He cooked very well all dishes and he enjoyed all dishes too! Actually that was my hope if he could taste it little bit green vegetable dish, I am so glad that even he liked it. Also he tasted cucumber & miso soup too.
The Art of Sushi Class
The Art of Sushi
I rode bike to vegetable garden today since I like to ride bike in cold season. It took me about 20 minutes ride, it is good exercise.
Spring Vegetable Garden
I made Pea tempura, it was so yum!
Norabou/Japanese green leafy vegetable
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 Soba Noodle soup class and I had request for vegetarian version. I already explained that soba noodle soup made from dried bonito flakes and they understood it is not perfectly vegetarian dish.
I brought Trefoil, green onion, Japanese pumpkin, Chayote squash and green leafy vegetable(Fudansou) from my garden.
They made soba noodle with Trefoil, green onion and green leafy vegetable. Also they made onion, Japanese pumpkin, Chayote squash tempura. Especially his wife really enjoyed lots of fresh vegetables from my garden. Also I brought “Wasabi Salt” which I just bought from Japan in December and she liked it too.
Soba Noodle class
My husband decided to host memorial ceremony for his parents on 12/24, so all family members and some relatives got together at temple in Japan.
After ceremony, I and my younger son traveled to Kawaguchiko and enjoyed hot springs, scenic view of Mt. Fuji, and vegetable dinner @Romarin which owner chef grew his own vegetables in his 3500 sq ft farm.
We celebrated my birthday and younger son’s birthday in Takatano Baba, Tokyo. I took retro tram from Minowa to Waseda before birthday dinner which is only operated this area in Tokyo.
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.