26 March 2017

Tsuji Cooking School Japanese Cuisine - Spring 2










Second day: Sawara no Yugenyaki, Takenoko no Kinomeae, Takenoko takiawase, Chirashizushi.  This menu is very much season of Spring in Japan.  I've learned hot to grill marinated fish, way of boiling bamboo sprout, how to make Chirashizushi.

「春の料理」鰆の幽玄焼き、筍と飯蛸の炊き合わせ、筍と烏賊の木の芽和え、ちらし寿司。春の季節メニュー。とても好きな組み合わせだった。タケノコの炊き方、蛸の炊き方、ふきの炊き方、木の芽味噌、ちらし寿司どれもとても勉強になった。自己流を改め丁寧な料理をしたい。

No comments:

Post a Comment

Note: only a member of this blog may post a comment.