Cooking Class in March

I had a class today with three guests from Adelaide, Australia. I asked them what kind of Japanese dishes they want to cook before the class. They answerd me miso soup, onigiri(rice ball) and good dashi stock.

I arraged the menu:

*Ebi no hasami-age(deep-fried lotus root and prawn paste)

*Inari-zushi(stuffed puff sushi)

*Dashi maki tamago(rolled flavored eggs)

*Gomazu-ae(vegetables with sesame paste sauce)

*Clear soup with bamboo shoot

And I served mixed rice(making rice ball), marinade rape blossomes with mustard dressing, and strawberries.

I hope they enjoyed cooking and tasting traditional Japanese cooking.

Thank you for joining my cooking class, Nicole.

Enjoy the rest of your stay in Fukuoka.