+INGREDIENTS for FEBRUARY COOKING CLASS+

ORDER HERE!
So here’s the link to the ingredients and tools we used in our February cooking class!
They may not be exactly the same, unless specified as so, but I tried to find something close enough. I also recommend you purchase vegetables, meat and fish at your local supermarkets as they should be much fresher!
Other than that, order here, get them delivered to your door, and you’d be ready to cook the recipe in your kitchen♪ (If you can’t find what you’re looking for, just let me know!)
Do let me know how they turn out!

HINA ARARE

HINA ARARE

Kelp Seaweed

Kelp Seaweed

Kelp Seaweed

Shredded NORI Seaweed

Shredded NORI Seaweed

Shredded NORI Seaweed

YUKARI (Dried Perilla)

Salted Cherry Blossoms

Salted Cherry Blossoms

Salted Cherry Blossoms

Fresh Perilla Leaf

Fresh Perilla Leaf

Lotus Root

Lotus Root (Boiled)

Wild Japanese Chervil

Wild Japanese Chervil

Canola Blossoms

Canola Blossoms

Dried Wheat Gluten Ball

Print Friendly, PDF & Email

Comment

  1. No comments yet.

  1. No trackbacks yet.



Related post

  1. +COOKING CLASSES for JAPANESE MO…
  2. + KOME KOJI / Rice Malt +
  3. + WAKAME Seaweed +
  4. + TOFU +
  5. +INGREDIENTS for MAY COOKING CLA…

Get our posts straight to your inbox!

June 2024
M T W T F S S
 12
3456789
10111213141516
17181920212223
24252627282930
PAGE TOP