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。