A cooking session run by Francoise Auvray at the Concord Institute during the Foundation Course programme. A basic Udon Noodle Soup, accompanied by an array of dishes: Carrot Matchstick Tempura; Radish & Scallion Salad/Pickles; Salmon marinated in Orange Juice, Shoyu and Ginger then Ovenbaked; Amazake Dessert with Almonds and Orange.
