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Pak-Keung

Wan

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Asparagus Kobujime. Kelp-cured asparagus

Homegrown myoga.

Sea Bream on a metal plate.

A whole roll of Sushi.

Temaki Sushi held up to the light by a pair of hands that glisten with moisture.

Three cubes of homemade tofu in a bowl of water.

Sushi by chef Sachiko Saeki

Kabumaki. (Turnip Rolls)

Inari Zushi. (tofu pockets filled with rice)

Homemade Tempeh.

Roast leek with age (deep fried tofu)

Chef Sachiko Saeki inspects a student's sushi rice.

A pair of hands lower some ramen noodle into a steaming pot.

Sea spaghetti and celery salad served in a bowl.

Shibu Kaki (sharon fruit) cut in half.

A hand holds a batch of ramen dough up to a patch of natural light.

Homemade udon noodle dusted with flour.

Homemade soba dough being cut into noodle strips.

Students look on as Sachiko Saeki unravels strands of ramen noodle.

Ohagi. Rice covered with kinako powder.

Minazuki

Water glistens off a pair of hands washing. Image captured during a Sushi Masterclass.

Fingers from a pair of hands perch on a tray of homemade ramen noodles

Temaki Sushi held to view in the hands of a cook attending a Sushi Masterclass.

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