Day 2 of the Intensive Cooking Course B consisted of 2 classes: Introduction to Japanese Cooking and Home Cooking. We started off with a Supermarket tour to show you about the Japanese ingredients that will be used in class including the essential condiments: Soy Sauce, Sake, Mirin and Miso.
The first class consists of a lecture on Japanese condiments, basics of Japanese cooking and food presentation based on the Ying-Yang and Wu-Xing principles. Then we go on to washing and cooking rice, making dashi (FIsh stock), and some dishes using dashi, including the dashi maki tamago (dashi flavored egg omelette), miso soup, ohitashi (vegetables marinaged in soy flavored dashi) and chawanmushi (savory egg custard)
The second class will teach you how to make the multi-purpose sauce, and using the sauce, we made several dishes that are common in Japanese Home Cooking such as niku-jaga (stewed potatoes and meat) and goma ae (vegetables in sesame sauce) and teriyaki salmon.
At the end, we made 10 dishes including the miso marinated fish that will be ready to eat in the next class.
For more information on the Intensive Cooking Course, please visit this page.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.