I had a guest from Italy (yes, the same guy from July 10th !) and he learned how to make Oyakodon. He was surprised at the simple how-to and the complex taste of the dish. He is totally right. It's not difficult at all but it tastse like you've spent hours to cook😉. He is very much interested in the scientific aspect of cooking. As he was the only guest for today, he had enough time to ask all the questions he had about the chemistry of Japanese cooking, which I really enjoyed answering !
He is coming back this Thursday for tempura class and I'm so excited to have him again in my kitchen !
Hi ! I'm Yoshimi. Here are some updates on TOKYO KITCHEN, Japanese food, Asakusa, Tokyo and more.