Healthy way to make gyoza April 14, 2016

Spring is here and we used a lot of “green” vegetables like green peas, cabbage, and mitsuba. For gyoza, we used miso and salt koji to make them Japanese style.

Good job on wrapping up 30 pieces of gyoza and everyone made beautiful gathers.

Healthy okara gyoza

Bean-starch vermicelli salad

Fluffy spring egg soup

Green peas rice

It was nice to talk about our different culture in Japan, the U.S., China, and Sweden.

The next lesson will be held on May 12. If you are interested in joining us, please let me know.