ORDER HERE!
So here’s the link to the ingredients and tools we used in our January 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!
Roasted soy beans
Roasted soy beans
Roasted soy bean w/mask
kombu (kelp)
kombu (kelp)
kombu (kelp) higher grade
Nori seaweed
Nori seaweed
Nori seaweed
Sardine ball
Starch (potato)
Starch (potato)
Konnyaku (devil’s tongue)
Konnyaku (devil’s tongue)
Konnyaku (devil’s tongue)
Konnyaku jelly
Konnyaku jelly
Konnyaku jelly
Dashi stock pack
Dashi stock pack
Dashi stock pack
Dried shiitake
Dried shiitake
Dried shiitake
Bamboo mat
Bamboo mat
Sushi rice tub
Sushi rice tub
Green onion slicer
Green onion slicer
Miso soup recipe book
Grated ginger tube
Grated ginger tube
Soy bean powder snack
Soy bean powder snack
Soy bean powder snack
Mini spatula
Kaori’s class was a perfect combination of Japanese foods and tradition. Kaori shared with us the bean throwing tradition and through traditions we were driven to the connecting dishes. We could get detailed information about the ingredients and we had a really entertaining time with her.All of dishes were fantastically delicious and beyond cooking we got serving ideas too. Thanks to the hand made recipe book we can prepare everything at home as well for sharing and forwarding the taste of Japanese food and tradition to our friends.
Thank you, Kaori!
Thank you soooooo much for such encouraging words Susanna! I was so happy to share our culture with you two. Hope you were able to enjoy the Setsubun event at home and hope you can join us soon again 🙂