Private Cooking Class in May

It's been beautiful day in early May in Tokyo. I have welcomed beautiful lady from LA this morning. She is very open minded for Japanese unique ingredients so we prepared food what's in season in Japan.

The characteristic ingredients in spring is fresh baby squid. We eat this in raw as sashimi, and often eat with sweet vinegar miso. As the preparation, I usually remove the eye balls of squids because those bother the texture.

Baby squid sashimi is often served with sweet sour miso. The miso sauce is very useful as salad dressing or sauce for sashimi, I like to use it for white fish sashimi.

We cooked many home style dishes besides baby squid sashimi.

Menus

Oyako-don, cooked chicken and egg in soy sauce scented dashi stock over rice

Pan fried spring vegetables with miso sauce

Baby squid sashimi with seaweed salad

Miso soup

Thank you very much for coming Private Seasonal Cooking Class in Food & Friends Tokyo!

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Precious spring flavor: Fresh Wild Bamboo Shoot

Fresh bamboo herts can be tasted late april to early May

I served fresh bamboo shoot to the guests for my cooking class from late in April to early in May. The main season is depend on the area and prefecture through Japan. First, the bamboo shoot arrive in grocery stores in Tokyo around the first week of April, and followed by Tokyo area, then Tohoku, north area in mid of May.

The edible tender hearts covered with layers of hard shells.

The procedule is also fun experience

After the hard shells has been removed, the tender hearts will be cooked in plenty of water with rice husk for about 1.5 hours. The rice husk remove the bamboo's bitterness and unpleasant taste.

After cooked the bamboo then rinse well and cook with rice.

Takenoko-gohan, bamboo shoot cooked rice; precious spring dish

We eat bamboo rice to cerebrate coming of spring.

A meal set of seasonal cooking class in April

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