Conclusion for Basic

My expectations of this class was that it was going to be too intense and that I would have a hard time keeping up, but I was wrong. Due to the steady pace of this class I was able to keep up, and I had really great teammates/ classmates. This class was very informative and relaxing and I am glad we slowly got introduced to these new dishes and techniques. It was actually my first time using chopsticks a lot for cooking rather then for eating.  I was able to learn how to make rice in a rice cooker for the first time after three tries and I felt very proud after finally getting it right. I would have to say that my favorite days are oyedon day, sushi, and tempura day. All the dishes we made over time were very delicious, but I would have to say these were the best. I really enjoyed basic Japanese cuisine, as we were able to slowly take in everything instead of jumping straight into advanced Japanese cooking. It is like the saying, you can not jump until you run. Like that, we need to learn the basics before we explore the advance world. I learned many techniques and ingredients that would be very helpful in the future. With the dream to eventually move to Japan knowing the basics would be very helpful for me to know.  

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