Everyone was seriously listening to the class with a recipe that can feel spring. 
And the dishes are finished one after another! 
Ohitashi with rape blossoms.With namafu, dokkatsu, and tree buds, he is a very spring dish. 
This is a teacher from Okinawa.Namasu made with sea grapes and turnips.Garnish with yuzu peel♪ 
The sesame dressing of Kogomi is also a very delicate finish ♪ 
Sesame tofu, butterbur sprouts and cod sprouts tempura.It's very spring with cherry blossoms. 
Brown rice chirashizushi is made into a colorful dish with paprika, bamboo shoots, kogomi, warabi, etc. 
It is a red soup made with high-grade food ingredients Iwanori.In the class from noon, he talked about a wide range of things, such as the customer service that a Japanese chef feels, explanations of basic dashi soup, and tips for making tempura delicious.I was also bombarded with questions.At Seishoku Cooking School, he also has special classes for professional chefs like this in the regular course.Even if you are a beginner, please do your best to aim higher.The Spring regular will also start today's normal course.There is still time to apply, so please consider it.
