On Saturday, December 13, we held a Spanish cooking class taught by Yayoi Kusano, with 14 participants, including foreign residents from the United States and the Philippines.
The menu featured three colorful and festive Canapés, perfect for Christmas, Cocido, a simply seasoned salt-based soup served as both a soup and a main dish, made by slowly simmering chicken, pork, and beef with vegetables cut into large pieces, and Natillas, a dessert made with plenty of egg yolks.
Yayoi also added a traditional Spanish omelet so participants could learn the authentic technique: sliced potatoes and onions cooked in plenty of olive oil, mixed with eggs, then carefully shaped and flipped several times to create a fluffy omelet.
A participant with experience living in Spain commented nostalgically, saying, “Yes, this is exactly the taste!” Yayoi’s cooking focused not only on flavor, but also on beautiful presentation and use of color, creating a wonderful atmosphere throughout the class.
Thank you so much, Yayoi, for such a heart-fluttering cooking class!
