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
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![For those of you who wish to add a different dimension to your understanding of Japanese tradition, culture and cooking, or are new to Japan;
My "MONTHLY THEMED COOKING LESSONS FOR JAPANESE FESTIVALS and CELEBRATIONS" is now taking reservations for September, October, and November!
We are a one-and-only cooking class where you will learn about the history and tradition of each month's Japanese festivals and celebrations in sooo much depth, not only you will learn to cook healthy Japanese dishes, you will learn about our customs, our values and nature which are sure to make your life in Japan a more memorable, fun experience for you!
What's even more unique about our lessons, is that you will be provided with a link to purchase all the food ingredients and tools that are necessary to cook the recipes from the lessons, so that on the day of the event, you can prepare the dishes to celebrate with your family and friends (and many have actually done so!)
So sign up here and be amazed by all that is offered! (pls consult for gluten-free)
https://wasabiplus.com/cooking-classes-for-japanese.../
★SEPTEMBER LESSON TOPIC & MENU: IMONI KAI (Taro stew Festival) [MAITAKE mushroom rice/ MISO soup with taro potatoes and Autumn veggies/ Salt grilled saury/ Simmered DAIKON radish with salted and fermented squid]
★OCTOBER LESSON TOPIC & MENU : SHICHIGOSAN (Celebration of Children's Healthy Growth Day) [Steamed glutenous rice with red beans/ Clear Soup/ Grilled MISO marinated cod/ Savory egg custard with vegetables/ 1 or 2 side dishes]
★NOVEMBER LESSON TOPIC & MENU: TŌJI and ŌMISOKA (Winter Solstice and New Years Eve) [New Years Eve SOBA noodles/ Japanese TOFU hotpotch/ Simmered pumpkin and red beans]
Look forward to sharing all our stories with you!
+Kaori+
Director of Japanese Food & Tradition Experience
Founder of Wa + Sabi
https://wasabiplus.com/](https://wasabiplus.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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