Cooking Class

Edit: I tried labeling the photos, but apparently I still fail at blogging because no matter how well I arrange it in the composition window, when the blog publishes the comments are scattered all over the place. I hope to learn to utilize this correctly soon, and come back and label these. The photos are of tofu being strained, grapes being peeled, konbucha powder, shaping rice, prepped eggplant, frying tofu balls, edamame which is soybeans picked when still green, fried eggplant with shrimp and scallop, and autumn salad with sesame dressing.











So periodically, up to once a week through early December, I get to attend a Japanese cooking class with a very talented lady here in Kyoto. Today's class consisted of various dishes using a kelp powder seasoning call konbucha, which tastes delicious, by the way. I wasn't all that excited when I first heard this is what we were doing and saw the basket of strange looking vegetables, but WOW!!! All the food tasted fabulous!

There were even 2 different kinds of mushrooms that were part of two of the dishes. Not being a mushroom fan, I wondered if I would like those, also, but unlike the mushy texture of some cooked mushrooms I've not enjoyed, these mushrooms had an enjoyable texture and flavor to me.