We progressed to Day 3 in which the students learned how to braise and simmer protein and vegetables in the Japanese way. Sake braised short-ribs, ginger flavored simmered branzino, traditional takiawase (simmered vegetables) and classic hijiki no nitsuke. We also made salmon takikomi gohan. Another delicious and fun day with lots of learning. Gail was so happy htat she cooked – cleaned, cut and simmered – whole fish for the first time in her life. They will come back for Makizushi class tomorrow.