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Japanese Cuisine Training (23-26/7)

         From July 23rd to July 26th, 2019, NS United Kaiun Kaisha Company cooperated with VINIC Company to organize "Japanese Cuisine Training" for Chief Cook.
         The detailed menu is set by culinary experts as follows:
 
July 23rdJuly 24th
D1-01HamburgD2-01Teriyaki chicken meatball
D1-02Saikyo-yaki with FishD2-02Simmered swordfish
D1-03Marinated Cabbage with Salty KonbuD2-03Vinegared food of Namafu
 Rice Rice
July 25thJuly 26th
D3-01Roast porkD4-01Braised beef and potates
D3-02Stir-fried shrimp and Komatsuna D4-02Deep-fried mackerel dressed with sweeten sour sauce 
D3-03Kenchin-jiru (Soup of Vegetable & Tofu )D4-03Marinated Toatoes
D3-04Kinpira of CarrotD4-04Hijiki and Perilla mixed rice
 Rice  

Here are some pictures of dishes made by Chief Cook of VINIC Company.
 
 
 
 
 
 
 
 
 

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