Cooking Fish Class

Yesterday I attended a Japanese cooking class given by Elizabeth Andoh, founder of A Taste of Culture and author of “Washoku”. I always enjoy her classes because it’s a small group of 7 students, informative, hands-on, and we all leave with full bellies. In this class titled “Just Fish” we learned several options for preparing fish. Including the bits and pieces (e.g. the chunks left over after filleting such as the head) that we simmered with burdock root, kombu and the standard subjects of sake, sugar, mirin and soy sauce. Beginning with the rice located at the most honored position on the bottom left and working clockwise we enjoyed:

*Rice with mixed grains
*Pickles
*Salmon steamed with mushrooms
*Ginger infused soy stewed fish & burdock root
*Chrysanthemum greens tossed in creamy tofu sauce
*Shimiji clams in miso soup
*Air-dried sama fish with sudachi lime

Salmon with mushrooms

Step 1 Prepare

Step 2 Wrap for steaming

Step 3 Enjoy!

Stewing pits and pieces

Shimiji clams after cooking