+INGREDIENTS for OCTOBER COOKING CLASS+

ORDER HERE!
So here’s the link to the ingredients and tools we used in our October 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♪
Do let me know how they turn out!

AZUKI beans (dry)

AZUKI beans (dry)

AZUKI (cooked)

DASHI soup stock
(what I use @ home)

Glutinous rice

Light soy sauce

Light soy sauce

MAITAKE mushroom (100g)

MAITAKE mushroom (75g)

Sweet potato

Sweet potato

SAIKYO MISO (375g)

SAIKYO MISO (500g)

Frozen cod (180g)

Frozen cod (5 fillets)

MIRIN (what I use at home)

MIRIN (sweet rice wine)

Egg

Egg

WASABI (what I use)

WASABI

MOMIJI (Japanese maple)

MOMIJI (Japanese maple)

Cream cheese

Chicken (thigh)

Chicken (breast)

CHAWANMUSHI bowl

CHAWANMUSHI bowl

CHAWANMUSHI bowl

CHAWANMUSHI bowl

Print Friendly, PDF & Email

Comment

  1. No comments yet.

  1. No trackbacks yet.



Related post

  1. +COOKING CLASSES for JAPANESE MO…
  2. + NORI / Dried Laver +
  3. + KINAKO / Soy Bean Powder +
  4. + DAIKON Radish +
  5. + SHOYU / Soy Sauce +

Get our posts straight to your inbox!

December 2022
M T W T F S S
 1234
567891011
12131415161718
19202122232425
262728293031  
PAGE TOP