I often meal prep when I have time, like whole in the morning or the afternoon for my family's bento box and for dinners. It is now in trend among Japanese house holds so I could refer many recipe website, cook books often see in TV shows.
I had whole Sunday afternoon at this time without busy schedule so I could prepare several kinds of food for the following week. I store them in a fridge that useful for bento box. I don't need to be busy in early morning.
I prepared those items
Cooked green Komatsuna mixed with fried tofu and little dried shrimp
Fried rice ( using garlic and ginger sauce)
Simmered daikon radish and chicken with soy sauce seasonings
Mapo tofu, minced pork, scallions and tofu cook with chinese miso paste
Cooked spinach and carrot julienne
Carrot rapeets carrot julienne marinade with EVOO, lemon, salt and peppers
I believe those food support my busy time next week.
I've been taking traditional Japanese cooking class every week since fall in 2016. My culinary back ground is mainly French cooking. I learned and studied French cooking long time but my knowledge of Japanese cooking is not that much. My mom likes cooking and she cooks mostly from the scratch, moreover taste great. I watched and learned from her a lot when I lived with her.
When I started to teach Japanese cooking, I realized keenly that I need to learn in certain traditional Japanese cooking in proper school. Since I often do my cooking routine without thinking so I hadn't aware "why I do this prep for better result ??" " what the task is useful for ?". Sometime I couldn't answer the simple questions from the students.
Since I started to attend the traditional cooking class, I've been learning something new each time. The teacher is experienced and knowledgeable woman, she definitely gives me back accurate answer when I ask her. I can't wait for the cooking class every Tuesday mornings.
I made sushi rolls at the class. I gave many sushi roll classes so far, but I still find something new at the class. We prepared fluffy cod at the class, which I have never cook before, only used store bought.
I like the table presentation at the class. I believe I will be able to give better sushi roll lecture at my class.
I've prepared 8 kinds of food for a sake gathering.
Those foods goes with 4 different types of sake.
Both sake and the food contain four common elements.
It is the easiest way to success the pairing that paired sake and appetizers contain one of the common elements.
For example, fresh tomato which should be fruity taste more than crisp acidity taste go with fruity flavor sake. I always serve this combination to guests at the begging. People are surprised the taste combination of fruity sake and a tomato.
I also serve 3 other different types of sake and let the participants experiment marriage of taste and food.
The latter half of the tasting, People just enjoy their way. They talk their opinions each other and enhance their taste this is also fun time.
I'm exiting to see the participants find the marriage of new taste of sake and food.
If you have any questions, feel free to leave your comment below. I'm happy to answer your inquiry.