The 3rd Japanese Culture Class 2011 "Japanese Herbs" instructed by Mr. Masaki Furuya, Japanese Herb Federation, was held at Ninomiya-House, Tsukuba, on July 29, 2011.

After receiving a lecture about the type and efficacy of herbs that live in Japan, participants tasted two kinds of herbal tea. Everybody seemed to enjoy tasting. Some participants were relaxed by a scent of Lindera and others were surprised by a strong scent of chameleon plant. Subsequently, the instructor demonstrated to cook three dishes with Japanese herb: Genoa source, curry paste and horse mackerel tartare Japanese herbal style. Looking for a cleaning of horse mackerel by the instructor and cooking of its tartare Japanese style, one of participant, who didn’t usually eat raw fish, tasted it.

Tasting Japanese herb

How about a taste of herbal dish?

Preparation of herbal dishes

Participants of the culture class