Food is one of the important elements that consists the memory of one’s trip, isn’t it? Today, we’ll show you the report that two membersof GMT went to experience a cooking course of the magnificent Japanese cuisine in Tokyo, Salon de Hifumi-an. Hifumi-an offers the joyful occasions to learn Japanese culture and seasonal dishes for visitors from abroad.
The Flow of Cooking Course
 Going through a stone-paved road, we found a fine white house. This is Salon de Hifumi-an.
To begin with, we had a lecture on the recipe and cooking ingredients. All the vegetables were fresh and the menu had cultural backgrounds.
For instance, Plum "Rikyu" marinade food of lotus root is unique. "Rikyu" is from Sen no Rikyu, who was a major figure in Japan's historical tea culture. He was said to like sesame, so "Rikyu" marinade means sesame marinade.
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Cooking begins!
The lecturer and the assistant fed us some tips kindly.
Their initial set up was perfect and our cooking went on smoothly and merrily.
Rice was boiled in the pot. Rice cocked in the pot is much delicious than one cocked in electric rice-cocker.
After cooking, select your favorite dishes and arrange. Finished!
It looked and tasted so wonderful!!
Menu example: Plum "Rikyu" marinade food of lotus root, turban shell rice, Japanese marinade of summer vegetables, Japanese hamburger with cones and soybean paste flavor.
You can choose appetizer as well.
One of them is the fruit wine made by Salon de Hifumi-an.
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