I took the class with my niece and she says - the sushi class was fun and the instructor was very kind and told us a lot, like how the california roll/uramaki was invented. It was very tasty and will make more sushi (Neve)
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.
This was the easiest recipe I have ever had from Suzue. It is also my son's favourite sweet. He said "It's so good, I can't stop eating it. Please make it every day."
I was very surprised to see how soft they remained in the fridge the next day.
I would like to try making green Dango next time.
Thank you very much Suzue san !!
Perfect dish for a hot summer. First time trying making mochi myself. Really good!
Thank you so much for this wonderful session - it is a nice break from the longer and longer working days on zoom, see you next time!
I am very happy to have found Kinu and Sozai's online lessons. I enjoy every lesson I take. Especially Kinu's choice of ingredients are healthy recipes avoiding additives.I am always impressed by the beautiful presentation of her dishes. The way she cuts the food is also very helpful.
There is a time limit for the lesson, which may be a little too fast for some people including me. Therefore, it is very important to prepare before the lesson.
Thank you for a very interesting cookery lesson today. On paper it looked quite straightforward – in practise there was a lot of skill and technique needed. But we really enjoyed the teaching, the cooking and finally the eating.
Both dango were very tasty, due mainly to the sauces, but the chewy texture was also very satisfying. We’re now thinking of other possibilities we can try in the future, using different sauces, perhaps a mango coulis or other fruits.
Have attached a photo to prove we really did make them – but they’re all gone now!
Loving all the Sozai Friends events.
With kind regards
Ken & Fiona Woolfenden
I really enjoyed the class . I’d love to have a recording if possible because they are nuances I would repeat hearing again and again. The teacher was fabulous!
I will do more of her classes.