Meat Processing at ARI: Part 1
This afternoon, the ARI participants gathered in the kitchen for a meat processing class! Our guest lecturer, Hideo Koide, works with his sister at the hand-made sausage shop Neu Frank in Nasu. He has been coming to teach this class at ARI for ten years. He began today’s lesson by showing a chart of the different cuts of pork. Then he turned to the cutting board, bringing out and naming each slab of meat as he worked. Everyone was watching closely, eyes trained on Koide-sensei’s hands as he turned and … Read more
