The menu was an authentic Japanese cuisine, "Nimono-Chiken wing & vegetables"
(Simmered dish) & "Tsuke-yaki" (Grilled Salmon with Japanese-style marinade).
The lecture was "Moritsuke" (Food presentation) **Part 2**.
We focused on "Moritsuke = Food presentation" in March and had the lecture of
"Food presentation **Part 1**.
This time, we had the lecture of "Food presentation **Part 2**".
This is very important for Japanese cuisine, so we introduced to our customer
and everyone presented own food really well.
Thank you for attending our class and hope to see you in July!
More info : japanese.cuisine.wanaka@gmail.com
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| Today's full dinner : Tsuke-yaki Salmon Nimono-Chicken wings & vegetables Miso-soup & Rice |
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| Lecture : "Moritsuke" (Food presentation) **Part 2** |
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| Hands-on cooking : Preparation of Nimono-Chicken wings |
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| Hands-on cooking : Cooking "Nimono-Chicken wings & vegetables" |
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| Demonstration & Hands-on cooking : Preparation of Tsuke-yaki |
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| Hands-on cooking : Making "Karashi-ae" |
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| Hands-on cooking : Making "Karashi-ae" |
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| Demonstration : Presentation of Nimono |
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| Demonstration : Presentation of Tsuke-yaki |
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| Hands-on cooking : Presentation of Nimono |
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| Ready to eat! |
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| Dinner time "Itadakimasu! & Kanpai" |
More info : japanese.cuisine.wanaka@gmail.com
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