Sushi roll class with couples from Ireland and Canada-September 2017

I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.

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Since Sushi Rolls are widely eaten overseas now and all of my guest for this class seemed pretty accustomed to eating seafood, I wanted to try something different as Sushi fillings.  At the nearby supermarket I decided to pick up SUJIKO, along other regular ingredients such as tuna, salmon, cucumber, Shiso leaves etc.

Sujiko is salmon eggs, protected in thin membranes inside salmon mother’s belly. When salted as it is, we call it Sujiko. When membranes are removed and each eggs are separated like cavier, we call it Ikura.  Both are  scarlet in colour, full of rich oily taste,  and quite salty.

They are one of my favorite Sushi ingredients but I was not sure if my guests from overseas would like Sujiko or not.  Still I thought  its colour and taste gives a nice twist to Sushi rolls so I showed them my Sujiko.  I was very happy that my guests were all adventurous enough to accept my recommendation.  Actually some of them  have already tried them  before and found them just fine.  Small world !

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So I failed to surprise my guests but we all enjoyed our hand made Sushi rolls and other side dishes, including miso soup of course.

I hope my guests enjoyed their time at my kitchen,

Many thakns for coming!

 

 

 

 

 

 

Ramen & Gyoza class for a future food business owner -September 2017

This was a calss for a solo traveller from Australia who is willing to cook Ramen and Gyoza. At first I thought he is one of many Ramen & Gyoza lovers but as we talk preparing our lunch, I learned that he is already working at an Asian food business and hope to be independent some day.

In fact he is so serious that he took 3 cooking classes during his short stay in Tokyo! I was honored to be a little part of  these opportunities during his limited time in my country.

I love good food but never worked as a chef by the way, still I  hope he found his experience with Japanese Mum & home cooking at my kitchen worth his time & effort…

The way he mixed the chopped vegetables and minced pork meat for Gyoza filling was super!  It requires a good strong pressure so each separate ingredients become together.

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One thing he liked very much was our Japanese style eggs.  As one of the Ramen toppings, we often prepare flavoured boiled eggs. it is tasty as a topping for simple steamed rice, too.

For its flavour, I use soy sauce, Mirin and smoked bonito if my guest is OK with seafood. You need to keep it in a fridge for a few days so the eggs turn brown outside but inside is till bright yellow. They add a nice colour in a Ramen bowl.

I hope my guest had a good time and wish him the best of luck for his future in Asian food business, I am sure he will be very successful!

Many thanks for coming!

Akiko

 

 

 

Pork Ramen & Gyoza class with TV crew! -September 2017

After my  summer vacation, this was the first class at my place and very memorable one indeed, as I hosted 2 fun  couples from NY and Paris.  We also received an inquiry from local TV in Tokyo that they wanted to film visitors coming from overseas for Gyoza making class!

I was very nervous but thanks to my cheerful & talented guests, everything went really nicely!

A young lady from Paris already had good skills for Gyoza making and her frills on Gyoza were just amazing! There were lots of Wow!s at her works during the class.

Another lady from NY is a professional voice actress so she’s got a beautiful & soothing voice,  and she was such a mood maker which helped a lot to make me feel confortable even with TV people with big camera etc.

TV  people asked many questions to my guest, such as “have you known Gyoza before coming to Tokyo?”,”why you wanted to try making Gyoza?”

I was curious to hear their answers and found out that there is a Gyoza bar in Paris now. In NY you often find Gyoza in Bento box with rice but these Gyoza are usually fried, not grilled.

My guests said that Japanese style Gyoza are crispy on the bottom, then the top part are tender, which is different form Chinese styles of steamed or boiled Gyoza.

I adore Chinese style dumplings and personally I think they are more authentic with a great variety, but requires much more skills & practices(at least to me…).  What I like about Japanese style Gyoza is simple; it is so easy to make, ingredients are very reasonable, and fun to eat with your families and friends!

By the way we made delicious pork Ramen,too! Here are some photos. Sorry Gyoza are almost gone at this stage but you must come and find yourself!

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Many thanks for coming!

Akiko

 

 

 

 

 

 

 

Gyoza & Nanban Zuke Class in August, 2017

It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever! 

I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.

They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish.  These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all. 

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The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo. 

Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August.  But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal. 

I hope my Aussie guests liked Japanese style cooking experience at my place.

Many thanks for coming!

Akiko

Chicken Karaage & Gyoza class with Melbourne & NY couples

I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there! 

So the class was full of happy feeling from the start and lots of fun talks. The only incident was that  I was too busy chatting to take photos of what we prepared but believe me, they were yummy!

The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day. 

My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time. 

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While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.  

I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!? 

I hope they enjoyed their time at my kitchen.

Many thanks for coming!

Akiko

Sushi rolls class with foodie sisters / July 2017

It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.   

Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar.  Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.  

Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.

We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.

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At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants. 

All these expressions are important to describe our food and I am learning a lot from my guests at each class. 

Many thanks for coming!

Akiko

 

Vegetarian & Pork Gyoza & Miso Aubergine class / July 2017

Gyoza, Japanese style dumplings are becoming one of the most popular main dishes these days. It is fun to make, yummy to taste!  If you have several guests who have different dietary requirement, you can simply prepare different types of fillings.  Some with pork, some with vegetables, which is what I did at this class. 

I welcomed 4 girls from Ireland and USA on this day and 2 were vegetarians, so we prepared 2 types; pork Gyoza & mushrooms and tofu Gyoza. Both Gyoza also had vegetables like cabbage and same seasonings.  

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Once wrapped, they all look exactly the same so just be careful when you cook them to remember which is which. 

My guests also liked our side dish with eggplant.  In Japanese, eggplant is called ‘Nasu’, a simple short spelling but some Europeans call it ‘aubergine’, sounds more like a French dish with complicated technique but this is another easy and yummy home cooking menu.  

The Miso sauce for this menu is sweet and savory. It is hard to explain the taste so you must come and try yourself!

I also learned one new thing about Irish culture from my guests, Leprechaun. Another long spelling but I am a fan of Harry Potter so this was easy to remember. I hope this little man will bring a lot of happiness and good luck to my guest girls from west and east of Japan.

Many thanks for coming!

Akiko

 

Ramen without Dashi broth, still yummy! /June 2017

At this class, one of the guest preferred not to use any seafood. I usually make Dashi stock and pork /chicken stock for making Ramen soup. As you may have heard, Dashi stock  is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood.  But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings. 

In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time.  There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.

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Talking about blogs, another guest lady was a food blogger and her page was full of yummy photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering. 

Her lovely daughter was also joining my cooking class. As a youngest participant, she was naturally appointed to hand-mixing of sticky Gyoza fillings, the most tiring part of Gyoza making but she has completed her mission very well.

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The whole family were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!

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I hope they enjoyed their time at my kitchen.  Many thanks for coming,

 

Akiko

Seafood Ramen & Gyoza class / June 2017

I received an inquiry for Ramen & Gyoza cooking class from a guest whose fiancee does not eat any meat. She preferred seafood and there were also other participants who liked regular ramen and gyoza with pork, so we prepared 2 types of soup, toppings and fillings at this class. 

I used clams for ramen soup, shrimps & scallops for Gyoza fillings instead of pork. The rest of the recipe is almost the same as regular ones.  If you are a seafood lover, this ‘marinara’ version of Ramen & Gyoza are also very delicious so please try! 

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The only concern was that everybody would be a little busier than usual with more tasks for each, yet all participants were very good at chopping vegetables and measuring seasonings etc.  Two little girls accompanying their Mum also helped us a lot, mixing 2 types of Gyoza fillings using their lovely little hands. IMG_5907

 

I hope my guests liked their food and cooking experience at my kitchen.

Many thanks for coming!

Akiko

 

Love to cook, love Dragon Ball /June 2017

I welcomed a solo traveller from Florida, USA.  He looked like a professional basketball player (and he does play at uni team) but he was also keen to cook some Japanese home dishes.

There was no other partipants on this day unfortunatelly and we need maximum 2 persons to open a group lesson, but he was so keen that he didn’t mind taking a private class on his own.

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The menu was; a lot of Gyoza, a lot of sushi rolls, eggplant with sweet miso sauce and  a bowl of miso soup of course. He really surprised me with 2 things; first his  big appetite, then his T shirt.

He was the first guest I ever had who prepared a special outfit for this occasion of Japanese cooking class. It was a bright orange T shirt with the lette of 亀(Kame, a turtle) on it.  He was a great fan of the Japanese comic book story “Dragon Ball” since he was a little boy. He told me he bought it at Don QuiJote store in Tokyo.

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Once food are all done and we were ready to eat, he changed into his Dragon Ball T shirt and smiled for my photo! Good job, mate.

Thank you for a big smile and thank you for choosing us!

Akiko