everything at the grocery store is completely foreign to me. well, not completely - i mean, i know what's an octopus and what's a freeze-dried crab, but that doesn't mean i know how to go about preparing them for consumption (other than chopping them up and serving them raw over a small hand-packed piece of rice with wasabi). anyway, i've been sticking to the precooked and instant stuff and enjoying it. but until i saw the posting for the cooking class at the international center, i wasn't sure how i would ever begin cooking for myself. suppose i had pots and pans (or plates for that matter..) - if i wanted to use them, where would i begin? lucky for me japanese cooking is just like any other cooking - take food, make it hot, flavor to taste. the trick here is knowing what to use to recreate those authentic flavors found at all the incredible restaurants i've visited!
most of the class consisted of learning how to cut the fruits and vegetables so that the final product would be attractive (i've finally found a semi-practical function for my pumpkin carving skills). we made salt-grilled pacific saury (little fishes), assorted boiled foods (that was hard..), and miso soup. there was no real trick to it, but i learned a lot about the typical ingredients and how to make some home cook'n japanese style! i had a fun time, met some cool people, and ate like a king!
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