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!