Rice and Miso Soup
2. Let’s make Japanese foods
1) Tofu making
You make soy milk, okara, yuba, and from “oboro tofu” to “cotton tofu” in the raw squeezing process.
<Making soy milk, okara, and yuba>
– Making soy milk: Put the prepared raw kure in a cotton bag and squeeze it into a pot. Boil well while mixing the bottom of the pot so that it does not burn.
– Okara making: “Raw okara” remains in the squeezed cotton bag.
– Yuba-zukuri: Boiled soy milk is cooked and warmed while paying attention to the temperature. There is a film on the surface, and that film is “Yuba ”.
Pay attention to the temperature, mix the bittern lightly from the bottom, cover it and leave it for a while to complete the “Oboro Tofu”. Next, spread cotton in a wet wooden box, gently put the “Oboro Tofu” in the pot, place the lid and weight stones, and drain the water.
Put the drained tofu in cold water, remove excess bittern and lye, and complete the “cotton dofu”. Enjoy the freshly made tofu!
2) Seasonable Japanese Cuisine Cooking
【Tokyo / Yotsuya】
Japanese-style recipes with seasonal ingredients. Recipes and ingredients fit seasons and seasonal events. How to make dashi (culinary cornerstones) will be taught in each class.
Explanations on ingredients and seasonings through demonstrations. The Japanese cooking stuff and tools will be used as well.
<Make soup stock>
Experience how to make dashi stock using dried bonito and kelp. The fragrance of the dashi stock that spreads softly the moment you add dried bonito is appetizing. Please taste the soup stock and enjoy the flavor of the soup stock.
<Make 5 to 6 dishes using seasonal ingredients>
Introducing a menu that is popular with foreigners, such as beef okra rolls, salmon roasted in Saikyo, and dashimaki tamago. Seasonal miso soup using soup stock is also popular.
<Make rice balls and serve them>
Making triangular rice balls is a bit difficult. The lessons will be in English in an easy-to-understand manner. When the rice balls are ready, serve them in a colorful manner.