Sunday, November 15, 2015
I was completely fascinated with how the food is sliced and prepared. Each item is seasoned in it's own unique way. Carrots with one combination of wine and vinegar and sugar so that they don't turn brown from the wine that seasons the shiitake mushrooms. We also learned some great aesthetic tricks to how to slice the vegetables. Bamboo shoot is a vegetable right? I'll have to google that later. I love how rice has been separated and measured once it's cooked to maintain a batch. Then the plates are set up with the three separated seasoned vegetables ready to add to each batch. As Haru said "Slice on an angle it looks better." Well, there you go...and it's true isn't it? She showed me how to slice the shiitake mushrooms in a manner I don't think I could have figured out on my own.