Culinary Workshop - Culinary Art - Feb.2026
Ingredients
| 【Strawberries with Mascarpone】 | |
| Strawberries | As needed |
| Mascarpone | As needed (You may substitute cream cheese with a little lemon juice added) |
＜Garnish＞
| Lemon zest, chervil, salt |
Instructions
- Serve whipped mascarpone alongside the sliced strawberries.
- Grate lemon zest over the top, garnish with chervil, and lightly sprinkle with salt.
Ingredients
| 【Nanohana (Rapeseed Blossom) Dip】 | |
| Boiled nanohana (rapeseed blossoms) | 20g |
| Cream cheese | 40g |
| White miso (Saikyo miso) | 10g |
| Salt | A pinch |
＜To Serve＞
| Prosciutto, roasted walnuts, toasted bread or crackers |
Instructions
- Separate the nanohana into buds, stems, and leaves. Bring water to a boil, add a little salt, and blanch the stems and leaves first. After 20 seconds, add the buds and blanch briefly. Transfer to cold water and pat dry thoroughly.
- Take 20g from step 1 and finely chop or grind in a mortar.
- Add the cream cheese and white miso to step 2 and mix well.
- Spread the nanohana dip onto toasted bread, then top with prosciutto, walnuts, and nanohana buds.