Cooking class in June 3

Today’s guests were a couple from UK.

They requested a menu without meat.

It closes to vegetarian menu but it’s easy for me that I can use dashi stock(Japanese soup stock with kelp and bonito flakes).

He is a photographer, so he taught me how to adjust the illuminance on iPhone.

Thank you so much, it was very helpful. Because I was always bothered by backlight.

We made 4 dishes below.

• Deep-fried tofu with vegetables

• Simmered pumpkin

• Japanese style cucumber and prawn salad

• Chawan mushi

I served Nasu-dengaku(griled eggplant with miso paste) Steamed rice Asarijiru Yomogi-mochi.

Thank you for your coming to my cooking class. I hope you had enjoyed cooking and would make Japanese dishes at your place.