Cooking Class in October part 4

I had a cooking class with 4 guests today.

A couple from Australia and 2 people who are studying at an university in Fukuoka joined my class.

A couple from Australia are travelling around Japan. They are interested in Japanese food very much.

And they are studying Japanese in their home town.

I took them to a local supermarket before the class. They asked me many questions and enjoyed watching Japanese foods and merchandise.

But they can't buy foods, because it's really difficult to get through the customs in Australia.

We made 4 dishes: ･Deep-fried tofu with vegetables ･Vegetable with tofu dressing ･Inari-zushi (stuffed puff sushi) ･Clear soup with mushrooms

And I served simmered pumpkin, Japanese style salad with sesame dressing, Godofu ( a type of bean curd made from ground macerated soybeans) with wasabi and soy sauce, simmered dried daikon radish, Persimmon and Pear.

Australian couple ordered me making vegetarian menu, and other guests agreed the menu I planed making vegetarian dishes.

I had an experience making a menu for vegan, that why it's not too difficult for me. We use bonito flake for making dashi stock normally but we make dashi with Kombu(kelp) and Shiitake mushrooms.

We had many process to finish cooking, but they are doing well, then we finished it on time.

I hope they enjoyed the class and they would continue their travelling safely.