TOHOKU DAY

Day 7 - is dedicated to recipes from Tohoku or the northeastern part of the country, below Hokkaido. Iwate, Akita (where the famous canine breed inherits its name) Aomori, Miyagi ... to name a few of the prefectures. Japan is a long island and even though there is water on both sides, some regional cuisines are much less seafood oriented. Tohoku, the nation's 'rice field' is an example. After sushi, meats, new year feasts and so on, I found today's menu most homely and soothing, in no small part because 3 soups were introduced which made my day, as a soup aficionado.

*  2 soups at the front : Imo-ni (taro) & Natto (fermented soya bean) Soup
*  Korokke or Japanese croquettes : Kani Kuri-mu (crab cream) & potatoes
*  Miso-yaki Onigiri or grilled rice ball with Miso sauce
*  Damako Nabe ie rice ball hotpot, also Kiritanpo or rice sticks

The technique of using Panko or Japanese breadcrumbs, as supposed to Tempura mix, was discussed at length. I will need to try out brands when I return home as there are so many to choose from. Chef Satoru from SushiKuu said the best retail outlet for imported Japanese grocery is Apita (formerly UNY) at Taikooshing and I already made my initial list .... Konbu, Bonito, Miso, Panko and Tohoku Rice.

I cannot wait to be back at TKT and start to practice, and keep practicing over and again, which is the only sure way to reinforce what has been taught. Oyasumi Nasai!