2018年　3月のお料理教室

2018年3月のお料理教室ではまだ肌寒い3月にぴったりの和の献立をご紹介しました。旬の魚と菜の花の黄色をイメージした押しずしと野菜たっぷりの汁椀で来る春を待ちましょう。In March, we introduced Japanese menu at our cooking class. Let’s wait for coming spring with sushi, arranged with the boiled egg as an image of yellow filed mustard and seasonal fish, and hot vegetable soup. One of the most popular menus of our cooking class in chilly March.

Report and photos: Kazuko Fujita