ARCHIVED LESSONS from KANSHAcooking Workshops


Lesson One - Basic Stocks and Concentrates


Lesson FOUR
Good to the Last Drop
MELON JUICE


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Seven Good Fortunes of Summer
Workshop EIGHT. Get the lesson...
Red Shiso aka-jiso & Yukari (red shiso salt)
赤紫蘇 & ゆかり

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LESSON SIXTEEN: Furofuki Daikon (Steamed Radish with Miso Sauce)

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LESSON SEVENTEEN:
Edible Cherry Blossoms


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LESSON TWENTY-TWO



Lesson Two - Delicious Dried Black Beans


Practicing Kansha:

In the Kitchen,
At Table

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KAZARI
 
DECORATIVE CARVING nothing goes to waste!

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EGGPLANT
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LESSON 11

Great Grated Salad Dressings.

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LESSON FIFTEEN: Sato Imo (Country Potatoes)
Chikuzen Ni
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Get LESSON Eighteen
KELP RELISH
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Kiriboshi Daikon
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Kenchin-Jiru

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Using Food Fully... KIMPIRA


Lesson Three - Using What You Have on Hand


Lesson Six - Foxy Fried Tōfu  (Abura Agé)

Above = Kitsuné Udon

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Lesson Seven -- Cooking with Green Tea

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KANSHAworkshop TEN (ozōni)

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LESSON 12

Combine terrestrial & marine foods.

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LESSON FOURTEEN:     Autumn Mushrooms
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TWENTY-ONE
Temari (Pom Pom) Sushi