Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
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.