Cooked a big lunch! Private Class on May 14th

I had an interesting inquiry from a young Australian couple living in Tokyo.

They were used to cooking with an oven back home, but here in Japan, we do not use it as often. Instead we use stove top and small, lined griller underneath it mainly. This young couple’s tentative house kitchen was not equipped with an oven and they were looking for an opportunity to learn some cooking with Japanese kitchen.

So here they are at my place and we made a big lunch together.

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 The menu includes; Swordfish Nanabanzuke with soy sauce vinegar and vegetables, Maguro (tuna) grilled medium rare with garlic Teriyaki sauce, eggplant with miso Dengaku sauce, spinach with sweet sesame sauce, crushed cucumber, Miso soup with clams and Mitsuba greens…

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Both of my guests were great seafood lovers and I was really happy to hear that they liked everything we cooked. They challenged to try black rice and liked it, too.

I also explained about our griller, which we mainly use for cooking salmon, mackerel and other fishes or chicken wings.

My guest told me she was using it for toasting a piece of bread in the morning!  Well it maybe a good idea but you need to watch your toast frequently to make sure not to burn it.

 I hope my guests are enjoying their life in Tokyo now and cooking at their Japanese kitchen.

Many thanks for coming!

Akiko

 

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