Japanese calligraphy workshop is held again! Just try to write your favorite Kanji on the rice paper by calligraphy brush. It may be a great meditation while you are preparing the ink, which we say Sumi, rubbing the ink-stick on the ink-stone. It would be a relaxation time to concentrate on the writing. Just experience it.
I chose suitable Kanji to their name and wrote it. Will they practice one from the name in the next time? **************************************************************************************
Belatedly I have looked back the cooking classes of last year. It was always happy, peaceful, and quality time, thank you all to cook the Japanese food together with me.
One of my Japanese friend, Hisako, participated from Dunedin. She brought fresh farm eggs from her land for us. She runs accommodation called FRANZA FARM at amazing place on the hill, just contact her when you go to Dunedin area. Franza Farm Dunedin
Hisako san
******************** Group booking of 10 / NOVEMBER ********************
I got a group booking in November, which was a great number of 10-participants!
OYAKO-DON: Fluffy egg covered chicken meat, served on a bed of quinoa rice. Chopped "Tofu puff" was a substitution of chicken for the vegetarian people.
This SOY-MILK MISO SOUP is served as a breakfast soup for the overnight guests too, they loved it. Try it in the morning, too! この豆乳味噌汁は、B&Bの朝食にも良く登場しますが、どの国の皆様にも好評です
SESAME (TAHINI) ICE CREAM: Flavorful taste from Goma-sesame, black & white.
～ Awesome people, hoping they enojoyed it. Thank you, Andy! ～
************************** NOVEMBER / DECEMBER ***************************
SURINAGASHI of asparagus: One of Japanese soup dish "Surinagashi". We enjoyed this seasonal special with full flavour of asparagus.
TAKENOKO-gohan: Takenoko (bamboo shoots) harvested in spring are eaten as takikomi gohan well in Japan. We used the handy canned bamboo shoots, mixed to the rice, red quinoa, and tofu puffs, in the seasoned stock.
筍ごはんは、手軽に缶詰使用。 豆腐パフ（油揚げ）と 実習ではレッド・キヌアも入れて、にぎやかに。
Delicious sound at the cutting of the crispy fried Katsu!
Happy New Year! Having Japanese guests during the New Year season, I enjoyed cooking of "OSECHI" dishes (traditional Japanese food that people has eaten on New Year's time) with my original idea in NZ.
遅ればせながら・・・
明けましておめでとうございます 本年もどうぞよろしくお願いいたします
年末･年始ご宿泊のお客様をお迎えし、 今シーズンも創作おせちで、おもてなしさせていただきました。
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"MATSU-KAZE YAKI" Japanese style meat loaf with miso flavor. It's always popular. Good appearance when the small cut is on the cocktail sized skewer!
松風焼き、今回はオーブン・トレイに敷き詰めて焼きました
串に刺したら見た目が変わって新鮮 いつも人気の一品
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One of traditional dish "SHIRA-AE" that seasonal vegetables mixed with mashed tofu dressing is very flexible. I used olive/asparagus/sun-dried tomato this time, which became a fusional taste. Beautiful appetizer with white wine, too!
"KURO MAME" （black beans） are eaten as one of Osechi dish, with a implication that to encourage work and academic achievement. Wow, very Japanese way of thinking!
"NISHIKI TAMAGO" One of traditional egg dish made by boiled eggs. I used 11 boiled eggs for the 13cm square mold. Beautiful when it is arranged to checks after cut.
"TOSHI-KOSHI SOBA" Soba-noodle on the New Year's eve. The origin of eating this on the last day of the year (Dec-31) is the wish for a long and healthy life.
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PAVLOVA for a birthday celebration for a guest. パブロバ： お客様のお誕生日を兼ねた日のデザート 前日にベースを焼いて準備 甘いベースに酸味のあるフルーツが美味しい！ 今が旬のイチゴとブルーベリーをトッピング
Japanese calligraphy workshop is held again!
他に、海老焼きと煮物、マッスル（大きなムール貝）酒蒸し、
