Ramen class on Oct 22nd’16

There is a lovely young from Switzerland today’s .    They requested class so I gave the class on the Saturday afternoon.

They traveled over Japan for a couple of week, and the day was the day before they fly back to Switzerland. I was  wishing the class would be one of the memorable experiences their trip in Japan.

I usually share how to make Dashi stock, which is fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken.   The today’s guests asked what is the dashi stock, so I shared how to make dashi stock.

Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.

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It is dashi-kampai time.   I was glad they liked it.

We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.

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  The menu on Oct 22nd ’16

        Miso ramen  with sautéed , sautéed minced pork, braised pork, a seasoned egg

Cucumber with sesame dressing

    Pork Gyoza

Since the eating time was early dinner  around 4:00pm, I suggested to visit a basement of  Takashimaya department store (depachika)  in Shinjuku  after the class.  Depachika is one of the Japanese cultures, MUST visit during Stay in Japan.

Here is about the Depachika

http://www.jnto.go.jp/eng/attractions/dining/depachika/

 

Thank you for the precious time!

Kisshy

 

 

 

 

 

 

 

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