西山麻実子 Mamiko Nishiyama

Mamiko Nishiyama

The basis of Japanese cuisine will teach you the basics of soup stock and its soup stock.
In the lesson, we will conclude with the way to pick up the soup of the theme of the day and cook juice using it, delicious rice to cook even without a rice cooker, and a delicious dish using the delicious soup made by the instructor Nishiyama.
The bonito also uses machines installed in the studio and uses scrape plenty abundantly.

Reserve a lessonレッスンのご予約


◆Citrus fresh cabbage citron and octopus high-grade pickled food that greeted season
◆Daifuku Kidney bean soup stocks grated with garlic toast together