2018年03月07日
味噌と家庭ナン
湯浅醬油と味噌を使ってインド料理教室。今回醬油と味噌を使って野菜入り家庭ナンとチャイを実験してインド料理と味噌＆醤油の一番良い組み合わせを6月に湯浅で参加者と一緒に作ります。湯浅醬油さんインドと日本の伝統的の料理教室の機会を頂きありがとうございます。
Famous Miso Company in Yuasa Wakayama has invited me for cooking class in June 2018 to make Indian dish by using Traditional Miso and Sauce from Yuasa Japan.
Making Indian Aloo Parantha with Japanese seasoning Miso and Chai by adding Rosanjin or Yuasa Shoyu/Black soybean sauce. I will try couple of combinations using Black Soybean, Dashi and Rosanjin before finalizing the bets match.
Wakayama is famous for Oranges therefore I am planning to use Yuzu Kinzanji Miso. (Yuzu: Citrus fruit) in Aloo Parantha and Black Soybean for Chai. Looking forward to the final dish.
I am pleased to get this chance to promote Indian food by using Japanese Traditional Sause and Miso, bringing India and Japan closer. Thank you!
Famous Miso Company in Yuasa Wakayama has invited me for cooking class in June 2018 to make Indian dish by using Traditional Miso and Sauce from Yuasa Japan.
Making Indian Aloo Parantha with Japanese seasoning Miso and Chai by adding Rosanjin or Yuasa Shoyu/Black soybean sauce. I will try couple of combinations using Black Soybean, Dashi and Rosanjin before finalizing the bets match.
Wakayama is famous for Oranges therefore I am planning to use Yuzu Kinzanji Miso. (Yuzu: Citrus fruit) in Aloo Parantha and Black Soybean for Chai. Looking forward to the final dish.
I am pleased to get this chance to promote Indian food by using Japanese Traditional Sause and Miso, bringing India and Japan closer. Thank you!
