Tardets-Sorholus: a Japanese cooking class in Prefosta

The latter, originally from Japan, worked in Gifu in the restaurant business. She cooked French food there. She came to replace a colleague…

The latter, originally from Japan, worked in Gifu in the restaurant business. She cooked French food there. She came to replace a Japanese colleague at the Etchemaité restaurant in Larrau, where she stayed for 6 years. She met her husband and wanted to stay in Soule.

“In Japan, I only made French cuisine, but once I arrived here, my Souletin friends said to me: I want to taste sushi, yakitori, etc. During my life in Japan, I had never made sushi! jokes Naoko.

Meal shared between participants

She missed her culture, she started to cook typical Japanese dishes for her family. Initially, this cooking workshop was planned for a small group, but Prefosta volunteers had the idea of ​​offering a cooking class open to everyone.

For an entire afternoon, around twenty apprentice cooks made yakitoris (meat skewers), gyozas (meat-stuffed dumplings), onigiri (rice balls stuffed with meat and wrapped in a sheet of nori).

“I didn’t think there were so many people who were interested in Asian cuisine,” Naoko is surprised. “All the participants described themselves to my culture, it made me happy to share my culinary knowledge. I will flesh them out so I can pass them on.”

The day ended pleasantly with the sharing of a meal among all the participants.

Naoko Fukui wants to renew the experience in order to show other Japanese and also Chinese specialities: “I can show how sushi, ramen, or even Cantonese rice or Chinese noodles are made”.