25 August 2016

Tsuji cooking school Japanese cuisine - 4









The forth day was to learn how to skewer Ayu fish and how to grill it.  I've also learned to make "Hassun", cooked aubergine and grilled eel rice.

「鮎と八寸」4日目は生き鮎の串さし、八寸、ナスの煮物、鰻ご飯。品数が多くて大変だった。

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