On Saturday, I’m taking another class at NGI! I’ll post about the next class this weekend, but for now, I will post about my last!
Back in June, I took a Healthy Japanese Cooking Class at NGI. This one was a partial participation class, so a little different than most of the others I had taken. I missed not being able to be busy and working during the class, but I must admit, it was nice to just be able to sit and watch. 🙂 The menu was as follows:
Cold Sesame and Cucumber Miso Soup with Harusame Noodles
Suno-Mono (Seaweed, Radish and Shiso Salad) with Homemade Ponzu Sauce
Kinpira-Gobo (Sautéed Shredded Burdock Root and Carrot) with Homemade Warishita Sauce and Sesame Seeds
Pan-Fried Tofu Steak with Grated Daikon Sauce
Naturally Pink Vegan Sushi Roll
When I last sat down and booked a few classes to take, I was determined to focus on healthy classes, which is why I ended up choosing this one. I don’t mean to imply that NGI has unhealthy classes (they don’t), but I had a focus. I was a little nervous about this one. Seaweed is one of those things I really hate, and there would be a lot of it here- but guess what?
I didn’t taste it in most of the dishes!
In fact, the only thing I did taste it in was the sushi.
Speaking of sushi, it was the only thing that we students really did- roll sushi. Look at it, though!
I definitely got a lot out of rolling the sushi in class. First off, I didn’t know that you could use brown rice for that purpose- I always assumed it wouldn’t be sticky enough. Plus, I didn’t think I would be neat enough to do it! Oh, and the teacher said I had good hands when she was my sushi rolls!
The class was taught by chef Hideyo Yamada. If you ever get a chance to take a class with her- do it! She’s awesome. And really funny. I really enjoyed the class!
And I am so excited I can’t stand it…