Katsudon.
Pork cutlet rice bowl.
Let's eat powerful food during summer too hot in Japan.
Keep energy!
#katsudon
#porkcutletricebowl
#ricebowl
#deepfriedporkcutlet
#porkcutletbowl

Salted pickled plums.
Finally, the rainy season is over in Tokyo, so will dry plum under sunlight for three days from today.
Liquid from ume, plum vinegar also disinfects with sunlight.

Most customers say “ How small Japanese eggplant is! “. This size is usual in Japan.
We cook eggplants very various way. Especially in summer, we eat very often.
The science of cooking is also useful for cooking leaving the texture of eggplant.
By the way, my daughter loves eggplants very much, so I always keep it in the refrigerator.
Please compare the taste Japanese eggplants with your local ones.

We usually use it for Japanese soup stock.
​I always prepare it by myself less than 30 minutes just before the cooking class,
Of course, you don't need to prepare always same as cooking class at home.
​Bonito flakes are also very good.
I just want you to know real fresh Japanese soup stock.
Please come to taset it!

You can do calligraphy after cooking class.
Think about the words you like, and practice.
At the end you write the words on “Shikishi”, and bring it to your home.
Some customers said “calligraphy experience is like meditation “.
Please try it once.

I love Japanese pottery.
This blue plate was created by an artist named "Kazuhito Azuma" who lives in Kyoto.When I saw this color, I was very impressed.
There are many famous pottery areas in Japan. Find your favorite!