27 March 2017

Tsuji Cooking School Japanese Cuisine - Spring 3







I learned how to slice sashimi in Usuzukuri way.  This is very difficult technique that I couldn't do it well yet.  Also I leaned frying technique.

「薄造り」カレイの薄造りを学んだ。鮮度が良いので余計に難しい。揚げ物、タケノコご飯も新ためて知ることが多かった。

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