Monday classes returns, as Umi is back from her two month stay in Japan! So our first session back in May was dedicated to the Japanese kitchen.
Since some of us don’t like raw fish too much, we went for veggie dishes. Umi had the lead and dinner turned out amazing.
We made tempura, something I was desperate to learn since a long time, carrot tuna salad, edamame, salad and pickles. For dessert we had watermelon gelatin und a green tea crème brûlée.
Monday classes returns, as Umi is back from her two month stay in Japan! So our first session back in May was dedicated to the Japanese kitchen.
Since some of us don’t like raw fish too much, we went for veggie dishes. Umi had the lead and dinner turned out amazing.
We made tempura, something I was desperate to learn since a long time, carrot tuna salad, edamame, salad and pickles. For dessert we had watermelon gelatin und a green tea crème brûlée.
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