[Sca-cooks] Something new for me

[Susan Lin]

The hope is to create a Japanese feast after having been taught or working
with locals.  But, also a dish or two that are western but using local
ingredients.

Thank you.

Shoshanah

On Thu, Feb 16, 2017 at 4:38 AM Johnna Holloway <johnnae at mac.com> wrote:

> So are you preparing a western feast using Local Japanese ingredients or
> is the cook creating a Japanese feast after have been taught techniques by
> local cooks? How many are sitting feast?
>
>  In addition to books, you might want to check out your local Asian
> groceries for availability and pricing of ingredients. Are they well
> stocked?
>
>
>
> There is a book History of Japanese Food by Ishige. It's on Amazon and you
> can "look inside" to check it out. Japanese Foodways, Past and Present
> might also be of interest. The newest work seems to be Japan's Cuisines
> Food, Place and Identity which came out in late 2016.
>
>
>
> Johnna
>
>
>
>
>
> Sent from my iPad
>
>
>
> > On Feb 16, 2017, at 12:27 AM, Susan Lin <susanrlin at gmail.com> wrote:
>
> > I will be making a Japanese feast with a few western influences for our
>
> > Midwinter this year.  The theme is The King travels East.  14th/15th
>
> > Century Japan.  The western influences are that the King would have
> brought
>
> > a cook with him.   I'm not even sure where to start.  Does anyone have
> some
>
> > good sources?  I have access to a university library to borrow some
> titles
>
> > from. Thank you.
>
> > Shoshanah
>
> >
>
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