Sushi Roll & Karaage class for foodie Swiss boys

The main dish was with , avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.  

On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks! 

We also prepared Japanese fried chicken, . Batter is not very thick and outside is crispy, of the chicken thighs so tender and juicy with good flavor of garlic, and soy sauce. 

Of course, I asked my guests to shred our most important staple , Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma.  My Swiss guests found our home-made Miso soup very tasty, too.  He even took a very nice photo and send it to me. 

Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking at Tokyo apartment. 

Many thanks for coming! 

Akiko