Photo Essay: Campus ministry hosts Japanese cooking class

Japanese cake, japanese salad, Miso soup and Rice were part of the food offered by the campus ministry, this past Thursday, Oct 27, 2022. (Daniel Salas/AQ)

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)