Japan: Culture Through Cooking

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!)

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And we also made Japanese spring chicken stew that is not so common in North America.

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And lastly, interesting combinations of local crunchy cucumbers and the ever present dried fish!

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Our hosts were lovely – see more at Cooking Sun and/or book at GoVoyagin!

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