Cooking Shojin Ryori at Atsuko's Kitchen
The second cooking class of last week was another repeat visit to Atsuko's Kitchen.
Having been there for a number of classes - beginners and advanced Japanese cookery, bento making and Japanese teatime recipes - when I got the email that there was a Shojin Ryori class in the offing, I felt duty bound to sign up.
|The Grocery Cafe, home to Atsuko's Kitchen|
Having taken another of Mari Fuji's Shojin Ryori courses at Atsuko's Kitchen last year, and found the food interesting rather than lip-smacking, I was hoping for something more a mix of the two this time around.
Happily, that's what I got. Like the cooking course at Bath's Vegetarian Cookery School that I took earlier this week, I went away with far more recipes than I'd expected to and itching to cook everything I'd learned as soon as I could.
Also on the menu was taro root with dengaku sauce. Having cooked with taro to disastrous affect before, I approached it with all the trepidation of James Murdoch at a select committee. I was pleasantly surprised - not the slimy travesty I was expecting, taro had become a gently creamy wonder root.
Radishes pickled in ume-vinegar became delightfully tart chrysanthemums, while daikon steaks - a salad veg to me - got brought to life under the tender ministrations of traditional Japanese seasonings, kombu, shoyu, mirin and sake.
Unsurprisingly, tofu figured on the menu - this time, mixed with shiitake, seaweed, carrot and a ginko nut, tucked away like a coin in a Christmas pudding.
|gammogoki before deep frying|
And, for good measure, there's a was sesame and turnip miso soup and rice with Japanese mushrooms to go with it.
Here's the meal plated up: