|S-chan, my friend Jordan, and I|
|Cooking Sensei #1|
|Our happy helper, Mae|
|My friend Nisa with the sukiyaki|
|Cooking Sensei #2|
We also got to try our hand at making nerikiri, which is a combination of white and red bean paste. This one was handed to us pre-mixed, but the sensei showed us how to dye the dough with red food coloring to make it turn pink and then shape it into different shapes. For tea ceremony, it is important to use natural ingredients, and many of the foods used in tea ceremony incorporate foods in the shape of things found in nature to reinforce this connection. We made one nerikiri that looked a little like a strawberry and one that actually got shaped into a flower that we then decorated with colored gelatin. They ended up being so pretty that I didn't want to eat mine (I ate it anyway).
While technically I have the recipes for everything that we made this week, I am pretty confident that the only think I will be able to repeat is probably the beef sukiyaki don. I'm certainly not sad (it was so delicious, I ate too much and couldn't manage any dinner), but when it comes down to it, I like that usually when I eat something like anko, I am in Japan. It makes it special in some way.
|Beef sukiyaki don, a la gaijin|