Photo Essay: Campus ministry hosts Japanese cooking class

St. Thomas University’s campus ministry hosted a Japanese cooking class on Oct. 28 at Holy Cross House. Around 30 people attended the event, which taught students how to make a Japanese Wafu salad and a Japanese Chicken Curry.

The Aquinian’s photo editor, Daniel Salas, got a taste of the action.

Cutting of bell peppers that would later be added to a Japanese salad. (Daniel Salas/AQ)

Cutting of a head of lettuce — the base ingredient for the salad as it retains the flavour of the dressing. (Daniel Salas/AQ)

Washing lettuce and other vegetables to avoid the mixture of dirt or other things that could affect the flavour of the dish. (Daniel Salas/AQ)

Wafu Dressing, known as Japanese Salad Dressing recipe, is positioned next to the final dressing that was added to the salad bowls. (Daniel Salas/AQ)

Reddish, carrots, bell peppers, lettuce, tomatoes and Wafu salad dressing form part of the final dish of the Japanese Salad. (Daniel Salas/AQ)

Japanese Chicken curry recipe meant to be shared by the Japanese cooking class volunteers. (Daniel Salas/AQ)

Flour, melted butter and curry powder are the main ingredients added to the Japanese curry dish. (Daniel Salas/AQ)

Caramelizing of onions as the base ingredients for the Miso soup. (Daniel Salas/AQ)

The traditional way of cutting tofu, which is used in the vegetarian version of the Miso soup. (Daniel Salas/AQ)