Cooking, Recipes class
i have always wanted to taste kobe beef famous for its so tasty and tender meat but...300€/kg... it deters quickly. today, i found the good plan: haru Cooking, Recipes class ! rated 5 stars on trip advisor #1 of many Cooking, Recipes classes in kyoto haru Cooking, Recipes class is recommend by everyone it is a Cooking, Recipes class animated by taro-san where we learn to cook typical japanese dishes
as well as the main dish : kobe beef for that, taro-san invites us at his home and teach us his knowledge about kobe beef while sharing an aperitif he explains that each part of kobe beef bought comes with a certificate to prove its value. the certificate shows a unique identifier which, once entered on the website kobe-niku.jp, allows to find some information like the beef's name
the breeding farmer's name the fatting farmer's one the beef's birthday the slaughter date, etc. we also find the family tree allowing to check the species purity because a kobe beef will always come from a tajima beef "a live kobe beef does not exist because its tajima beef cow and it's after it has been slaughter, there is meat quality testing
and if it passes, then it is stamped as kobe beef" taro has an excellent english level and it is nice to have him as Cooking, Recipes teaching after all those lnformation, taro-san teaches us Cooking, Recipes we begin with miso soup! it is made with a kind of paste more or less strong, and dashi. "to understand about japanese culture and japanese food for me, the main focus is dashi."
dashi is a broth made with kombu seaweed and dried bonite flakes. miso soup is prepared with this broth and a lots of japanese dishes use dashi like the dashimaki tamago which is a rectangular, uniform and compact omelet "to have eggs roll and keep it juicy is difficult but you can do it because you added dashi" and the vegetables? some of them differ a lot from ours
but where does taro-san find them ? "in my case, with a market near my house, i can buy vegetables there sometimes i buy at nishiki food market sometimes i buy at local groceries stores and sometimes i get vegetables from my mother-in-law and the most common technique in japan [to prepare burdock root] is very very easy maybe a few people [in the class] can try this tip all you have to do is score and then shave."
we then cook side dishes called fukumeni and here, we use tofu and dashi. nom nom =3 kobe beef. but is its expensive price justified? "as long as there is demand, people wanting to have kobe beef, i think it is justified. if you have kobe beef in kobe
prices are not that expensive. for dinner, kobe beef dinner, maybe 10.000y 10.000y [~100€] also, you can get a quite decent kobe beef dinner. for example in tokyo, why is it so expensive ? people are paying for... for restaurant's rent, things like that also. land prices are also very expensive expensive ingredients in tokyo
employment... wages are also expensive so things get more and more expensive." however, we let taro-san cook the kobe beef. it would be a pity to burn a such expensive meat. "i think there is always demand for high grade ingredients and if the price is for example five time more expensive there is nobody who can really measure if it is five time tastier and you can find
my parents are from nagasaki. if you go to nagasaki, you can find nagasaki beef. same grade as kobe beef. just as tasty as kobe beef. and half the price. yes, you can do that. and people do that also. itadakimasu ! a last advice for people willing to visit japan?
"oh then, come to haru Cooking, Recipes class!"
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