It was tempura making with guests from OZ today.
It was very cold, windy and rainy day today so doing a cooking class was a nice getaway !
When you make prawn tempura, you need to cut off the sinew by pressing it down to your cutting board so that it doesn't curl up while being fried and when you do this, you can hear and feel the snap. They were like "oh no, ahhhh, oh my, ohhhh..." when they were doing it and it was so funny watching them ;)
Thank you for joining the class today ! I really enjoyed cooking, eating and chatting with you. The usage of fridge and freezer in OZ you told me was really a culture shock ! When I open my fridge at home after hearing your story, I only saw veggies and tofu and I felt like I am a nun !
Hope to see you again some day :)
Hi ! I'm Yoshimi. Here are some updates on TOKYO KITCHEN, Japanese food, Asakusa, Tokyo and more.