Posted on Oct 6, 2011 in Hiroko's Blog

I am back on the Essentials of Japanese Cuisine teaching at French Culinary Institute. Day 1’s highlight was the preparation of dashi stock (requires a state of zen mind), fun home-made udon noodles and perfect tempura using seasonal vegetables. Here are some of the photos from the class. To roll the dough out I had to stand on a stand….short person’s dilemma. Everyone rolled out the udon dough into perfect thickness, resulting delicious cold udon dish...

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