In Kiyomi’s Macro class we made:
-Shiokoji Baked Sole with tomato and shimeji mushrooms, seasoned with herbs
-Konyaku and arame with mirin miso
-kiriboshi daikon and sea vegetables salad
-Lentil miso soup
-Le Creuset cooked Mixed rice with roasted pumpkins seeds and corn
-Grain Coffee Jelly with raspberry mousse
Now that I sit down and write all the things we made in three hours with four of us (including Kiyomi-san), it is pretty amazing! The baked sole was my favorite dish. The shiokoji really deepens the flavor of the fish plus I love shimeji mushrooms. The rice was also delicious.
We use a le creuset dutch oven for this and it really makes a difference compared to when I use my rice cooker.
Kiyomi-san said that in spring time it is better to use a le creuset than a pressure cooker, which is a relief because I am still too scared to use a pressure cooker. So I am hoping to buy a le creuset soon.
Kiyomi-san really took the time to explain the meaning and reason’s behind different techniques and way’s of cooking. She also went over foods that are currently in season and how to live in harmony with the season.