I love to eat and I’m an engineer. What better way to learn about a culture than to flame broil some tofu? This hands-on cooking course was perfect. Small groups, instruction in perfect English by locals and all about local food. Below we prepare a miso sauce firm tofu skewers. We learned the local uses of white versus red miso (white is for special occasions!)
And we also made Japanese spring chicken stew that is not so common in North America.
And lastly, interesting combinations of local crunchy cucumbers and the ever present dried fish!