Shirasu are the fry of sardines (in this case) and were the main ingredient for the dishes developed by Chef Tateno for our class.
Afterward, we walked 20 minutes to Chef Tateno’s home and the kitchen where she works her magic.
For the class, she not only taught four recipes with local Hayama/Miura ingredients but also prepared a pork dish with shiokōji, tiramisu for dessert, and cold drinks in the form of sangria and ume soda.
Kitchen Nippon thanks our participants and Chef Tateno for a wonderful day of cooking and friendship!
Text by Kitchen Nippon