Essentials of Japanese Cuisine
It is hard to blog or tweet when I have nothing to write. It is also hard to do so when I am very busy. I have not blogging or tweeting for weeks…After my consultation at ICONIC Hand Rolls finished I began teaching my one-week long, intensive Japanese Cooking Course, Essentials of Japanese Cuisine at International Culinary Center in New York City. I have a group of great students – Andrew, Maria, Kristin, Marta, Greg, Michael, Justin, David, Adrian, Liz, Margaret, Paul, Colleen and Ferec. We started Day 1 with dashi preparation, udon noodle making from scratch (kneading the dough and rolling out with a pin; no pasta machine, no short-cut) and two types of tempura. Freshly made udon noodles are heavenly delicious – a comment from students; student enjoyed making tempura with the height of the season vegetables from the market – purple beet, golden beet, zucchini, mini carrot, shiso leaves… new flavor and texture experience in the well-know tempura preparation. All of the students especially loved a new tempura, kakiage. Kakiage is a tempura pancake, in which cubes of shrimp and cubed seasonal vegetables are tossed with a slightly thicker tempura batter, then deep-fried.