A few days
before I was leaving for Tokyo, we had another fun donabe cooking class at
Tortoise General Store in Venice.
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The theme
was “Summer Bento” with Donabe Dishes. I was very excited to host this event
for the enthusiastic 8 participants.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2437.jpg)
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We prepared
different donabe dishes one by one.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2449.jpg)
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![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2454.jpg)
Everybody
made his/her own “onigiri” rice balls and packed bento box with those
donabe-made dishes. Even though we
were all having the same menu, the way each person made onigiri and
packed/decorated bento box was original and different. Everybody was having fun at it and
being a “bento artist”! Many of
them have never made Japanese-style bento or made onigiri before, but they were
all doing brilliant jobs.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2457.jpg)
Bento picnic
lunch time…our bento didn’t travel very long distance, because the patio was
just outside of the kitchen studio!
Real fun
class. Here’s the menu:
Menu
Satsuma Sweet Potato & Fuji Apple in
Creamy Miso, Endive & Pistachio Paste
~
Donabe-steamed Drunken Chicken and
Vegetables Salad
~
Donabe Steam-roasted Salmon, Rosemary
“Yu-an” Flavor
~
Donabe Steam-fry “Koya” Tofu &
Shiitake Mushrooms in Miso Sauce
~
Yuzu-kosho Pesto “Onigiri” Rice Balls
Happy donabe
life.
More bento!