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

Missing her culture, she started cooking 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).

The editorial staff advises you

“I didn’t think there were so many people who were interested in Asian cuisine,” Naoko is surprised. “All the participants were interested in 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 specialties: “I can show the making of sushi, ramen, or even Cantonese rice or Chinese noodles”.


Japanese cooking workshop participants.

Mathilde Betachet

The cooking of yakitoris by participants.


The cooking of yakitoris by participants.

Mathilde Betachet

The meticulously made gyozas.


The meticulously made gyozas.

Mathilde Betachet

Precise gestures for the realization of onigiri.


Precise gestures for the realization of onigiri.

Mathilde Betachet

Naoko prepares the rice for the onigiri.


Naoko prepares the rice for the onigiri.

Mathilde Betachet

The gyozas after cooking.


The gyozas after cooking.

Mathilde Betachet

The sharing of the meal between all the participants, in the trinquet.


The sharing of the meal between all the participants, in the trinquet.

Mathilde Betachet

The all-you-can-eat buffet delighted all the guests.


The all-you-can-eat buffet delighted all the guests.

Mathilde Betachet

Leave a Comment