I learnt so much. The teacher, Reiko was very friendly and juggled the tasks of teaching while delegating preparatory tasks to us, her students. She gave interesting insights and background into the ingredients and benefits of different Japanese condiments. I particularly liked the umeboshi plum pickle, which I would love to take every morning with green tea if I can get my hands on it.
Reiko prepared for her students a useful handout with all the information typed up for us. It was very thorough, and often when I found myself making notes, I'd read down the next line and find the information. Just sit back and listen to absorb what information you can-- you can always refer back to the handout when you want to cook it again.
0 · October 17
Refunds are not offered for this Meetup.