Customers from Brisbane in Australia.
He is a chef and three restaurants's owner in Brisbane.
They also know Japanese food very well because they have come to Japan six times!
They wanted to make Udon noodle with hot soup.
We simmered the deep fried tofu and deep fried the Chikuwa which is a kind of fish paste.
We add green laver to batter of Chikuwa, it is called "Isobeage" that means sea smell.
It is very popular for Udon in Japan. Most of Japanese people loves it maybe.
They also loved it and bought some green laver called "Aonori" at supermarket after class.
Anyway they were very good cook, and so nice.
I have spent a very good time. Thank you so much!
He is a chef and three restaurants's owner in Brisbane.
They also know Japanese food very well because they have come to Japan six times!
They wanted to make Udon noodle with hot soup.
We simmered the deep fried tofu and deep fried the Chikuwa which is a kind of fish paste.
We add green laver to batter of Chikuwa, it is called "Isobeage" that means sea smell.
It is very popular for Udon in Japan. Most of Japanese people loves it maybe.
They also loved it and bought some green laver called "Aonori" at supermarket after class.
Anyway they were very good cook, and so nice.
I have spent a very good time. Thank you so much!
 |  |  |  |
 |  |
 |  |
RSSフィード
