AUTHENTIC JAPANESE COOKING CLASS AT HOME
IN KAMAKURA
Class in English with Mariko
”Washoku” traditional Japanese cuisine has been added to UNESCO insensible cultural heritage list on 2013.
You can visit a local home to experience and enjoy a real Japanese meal with
professional Japanese a cook Mariko.
梅
Ginger "Shouga"
Ginger is native to tropical Asia, and was already used as preservative food and medicine in 300-500 B.C. India. It was introduced to Japan at around the 2nd to 3rd century, and was grown by the Nara Period (710-794).
It serves as an antioxidant to oil, and to confectioneries such as cookies. It also masks the odor of fish and liver, etc.
Tricks and tips for cooking
The characteristics of ginger are its scent and hot flavor. Ginger also has the function of tenderizing meat. Ginger contains protein-degrading enzymes, and the enzymes have the effect of increasing the “umami” provider glutamic acid and the sweetener amino acid, and can make a soft and delicious ginger grill when marinated.
Ginger grills are my mom’s favorite too, and is one of the main representatives of Japanese cooking.