Ramen class for 6

I’ve welcomed a family from New Zealand and a couple from US.    The participants enjoyed cooking each process of task of ramen.

We cook below  for a bowl of ramen.

Sautéed vegetables, Making pork miso, making ramen soup, cook ramen noodle.  Also I prepare chicken stock, braised pork and seasoned eggs the day before.

I divided each tasks to everyone to work together. Then assemble for a bowl of ramen at the end. Everybody did very well on their own work so eventually we could eat nice ramen for lunch.

After ramen and gyoza lunch, we celebrated one of the participant’s 17th birthday!

I served cherry blossom mochi-dessert with candle. Of cause we sang happy birthday song to her.

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Hope she liked it!

Many thanks

Kisshy

sauteed salmon with spring cabbage on March 29th

I’ve welcomed wonderful  two families from Korea and England.

I was thinking if we can bring food we cook to outside as bento- box and  have lunch under cherry blossoms for today’s class. However, the weather is not so good, too chilly to stay for lunch outside.

Eventually I decided to have a class as usual in my home .   We cook

                                        Sautéed salmon with spring cabbage

                                    Creamy tofu salad

                                       Crushed cucumber with sesame dressing

                                              Rice and miso soup

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Salmon is a convenient ingredient, easy to obtain most of the countries.  we cook salmon and spring cabbage, onion and carrot in a big  cooking plate on a dining table.  Today’s participants enjoyed cooking and eating the menu.

Hope you bring the recipe back to your country and cook salmon dish at your kitchen.

 

Many thanks

Kisshy

Miso Ramen and Gyoza class on March 27th

Tokyo has been almost full bloom cherry blossom season, however this year is little chillier than former years so the tree blooms little by little. Good thing is we could enjoy to see the blooming longer than usual. Many people cannot wait to enjoy eating and drinking under the trees in full bloom.

I gave a miso-ramen and Gyoza class for 6 people.  There are  4 people from Florida US and a couple from Australia.  They are all open minded and caught up their trip tips each other.

when we cook gyoza, wrapping time is a fun part.   I show how to wrap it first, then the participants tries to make themselves.  Some people like and good at wrapping, and some people tries hard.  Eventually, everybody make nice gyoza wrapping.

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After wrapping, we steam and cook on a big cooking plate on a dining table.  The participants sit around the table and  could eat warm gyoza for lunch.

Thank you everyone to make the class fun!

Many Thanks again,

Kisshy

 

 

 

 

 

 

 

 

 

レシピの作成 ①

今日は6名のファミリーがいらっしゃいました。 事前に牛丼の作り方を習いたい、というリクエストがありましたので本日のメニューは牛丼、温泉卵、茄子の田楽、きゅうりとわかめの酢の物、大根、油揚げ、みょうがの味噌汁でした。

 

牛丼は普段あまり作ったことが無かったので、いろんなレシピを参考に試作してみました。当教室ではレシピを作るまで同じメニューを最低3回は作ってみます。 有名料理店やCookpad、また日本以外の評判の良いレシピ等を参考に、教室で作りやすい手順を考えながら世界中どこでも手に入りやすい材料を使ってレシピを作りあげます。 試作を夕食にすることが多いので、家族には同じメニューばかりで申し訳ないなと思いますが、彼らの意見はいつも参考になります。ちょっと味が濃い、甘い、冷めたらおいしさ半減、これおいしい!など時には厳しく、時には嬉しい意見が聞けるのでとても助かっています。

 

さて、当日のお客さんはフランスからの家族でお父さんと3人のお子さん、そのご主人とガールフレンドの6名。 我が家の狭いキッチンに6人も迎えられるかが一番の心配でしたが、皆さん仲が良いので、椅子に座っておしゃべりしたり料理が好きな人は積極的に切ったり調味料を混ぜたりと楽しまれていたようです。

 

牛丼は順調に仕上げられていきます。牛丼にはぜひ中が半熟の温泉卵を添えたいと思い、黄身が固まって白身が半熟の不思議な卵を作りますよと説明していました。事前に3回ほど練習して自信を持てた温泉卵でしたので、満を持して卵を割り”Voila!!” と見て頂こうと思っていました。しかし、一つ割って出てきたのは、黄身があまり固まっていない卵・・・。生卵はお好きでない方が多いので、この日は牛丼と紅ショウガだけでサーブしました。 その後、他の卵を割ってみたらきれいな半熟卵でしたので、お出ししたらよかったと後悔しました。慌ててしまって、他の卵を割ってみる余裕が無かったんですね。

 

最初に配膳の見本を見せて、各自でどんぶりに盛り付け、和式のテーブルセッティングをしてもらいランチタイムとなりました。

 

皆さん美味しい!と言いながら召し上がって下さりました。 この日もホテルの朝食ででた納豆の食べ方が分からなかった、という話題となりまた納豆の紹介も出来、皆さんにご満足いただけた教室になりました。

 

どの料理教室も同じと思いますが、お客さんに満足いただける食事となるようにレシピの作成、練習は欠かせません。時間のかかる作業ではありますが、お客さんの「美味しい!」という感想を頂けるのが嬉しくてまたレシピの作成作業に前向きに取り掛かれるのです。

 外国人にとっての日本の初めての味

本日我が家で開催する外国人向け料理教室の初日です。料理教室で教えていた経験はありますが、自宅でするのは今日が初めて。和食を教えながら、自分が思うようにおもてなしが出来る環境にとてもワクワクしていた反面どんな人が来るのだろうかと緊張していました。

今日のお客さんは4名。そのうち2名は日本在住のフィリピン人女性とパレスチナ人女性、そしてノルウェーからのカップルでした。

教室では、基本的にどこの国でも手に入りやすい材料を使って自宅に帰っても同じように、とまではいかないまでも美味しい、と思えるような和食のレシピを作っています。 しかし、せっかく料理教室に来てくださるなら、旬の素材もぜひ味わってもらいたいので日本ならではの食材も紹介したいと思っています。

この日は鮭と鯵の南蛮漬けを主菜にほうれん草の胡麻和えといも餅を作り、食卓を囲みました。 4人のお客さんで会話が弾み、日本に在住している方お二人がノルウェーから旅行に来られた方に 日本の珍しい食べ物「納豆」の話をしていました。お1人は納豆がお好きなうえ健康食品である事をよくご存じで、「よく混ぜるほど健康への効果が高まるんですよ」食べ方を教えて下さりました。

旅行中のお二人は納豆を見て、ホテルの朝食についていたけど食べ方が分からなかったそうで、我が家の冷蔵庫に常備している納豆を出して試食してもらいました。 こんなやり取りができるのは自宅でする料理教室ならではです。

何方も、最初は糸を引く食べ物を口にした後の箸の運びに戸惑うことになり、さらに感想を聞きたい他の方々から注目されてしまい(笑)しかし試食の後はうまく話せないので、ちょっと悪かったかな、と思ってしまうのですがその新しい味との出会いに少なからず驚かれます。納豆を紹介するときには、その独特な味を”unique taste”といって紹介します。  今日のお客さんの場合、お1人は「まあまあイケル」もうお1人は「食べられるけれど好んで食べられるほどでもないわ」という感想でした。

お好きでも、お口に合わなくても、この教室で初めての日本の味を経験をしてもらえたらと嬉しいです。

この日のメニュー、南蛮漬けのサーモンはノルウェー産でしたのでそれを聞いてカップルの方は喜ばれていました。みんなで作った料理は好評で、ご満足の様子でお帰りになりました。嬉しいことに、東京に在住のお二人はまた来てくださるそうです。料理がお好きで楽しいお二人にまたお会いできることが楽しみです。

Seafood ramen class on March 22nd

I welcomed a couple from England to have a ramen cooking class.

Menu on March 22nd

Miso ramen, sautéed salmon and fresh vegetables, egg, corn with chicken-shrimp based soup

Tofu gyoza

crushed cucumber salad

sakura-mochi  ( cherry blossom flavored sticky rice cake)

I had a request of non-pork ramen / gyoza at this time from them.  So we cooked salmon ramen and tofu gyoza instead of pork garnished ramen and ground pork gyoza. This menus are my first trial, and both dishes turned out perfect; today’s guests liked them vey much.

Regretfully, I didn’t take any food picture at this time, always though. Since I’m busy when the ramen cooking has done and also I want the guests eat ramen  as early as possible.  It shouldn’t take time to eat ramen so long because the noodle get soggy in the soup after certain time.

Tofu gyoza is good option for vegetarian, made with ingredients you can get anywhere in the world and taste good!

 

 

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Using chop stick for cooking. Yes you can!

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Wrapping gyoza is a fun part!

 

Many thanks

Kisshy

Japaneses home cooking in Marh 17th ’17 and Ramen place in kagurazaka

I had a lovely guest from Portugal  today.She likes  cooking and wants to learn Japanese home cooking. We exchanged email in advance about the menu what we cook for the class. She prefers cooking which she can recreate them after she’ll come back to her country.

Eventually we decide to cooked

 

       Menu on March 17th

Mackerel cooked in miso sauce,

Shira-ae ( blanched vegetables mixed with tofu sauce),

Pumpkin cooked in sweet soy sauce,

Rice and miso-soup.

Well balanced!

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As I expected, she has  great cooking skill, cutting / chopping fast and tide. I enjoyed cooking with her and wanted to share all my cooking knowledge.

People who take the cooking class are interested in ingredients, cookery, habit and culture.  I’d always love to answer and share those questions as much as possible in the class. If I couldn’t give the answer I’ll get back to them by email later. It is such delightful to hear when the attendees in my class go  back to their country then have chance to cook Japanese food.

She also tried to visit ramen place “Kimino” in kagurazaka. I always recommend this to attendees to try ramen there.

https://tabelog.com/en/tokyo/A1309/A130905/13165519/

The ramen there doesn’t contain MSG-food additives. It is not easy to complete making soup for ramen without MSG, since the compound  produces UMAMI, and that make the ramen taste nicer.

At the beginning of  making ramen recipe for my class, I’ve struggled for making the soup avoiding MSG for a while. I heard the ramen place in kagurazaka by chance which doesn’t contain any food additives.

I visited the place right after I heard. The tiny ramen restaurant is located on cozy, narrow street in Kagurazaka.  Inside of the bar is clean and well hygiene,  and has warm-welcomed atmosphere.

The ramen there was just impressive. The madam there recommend me to have all the soup.  She said the soup doesn’t contain so much salt, ( and of course no chemical added) so it’s good for you.  The madam is warm, open minded lady. She also gave me a plenty of advise to make nice soup at home.

Although I haven’t herd the recipe in the ramen bar, I appreciate her that she is my big help for the ramen class nicer, people come to cook and said  delicious eventually.

Today’s guest was the first who visited the place. She had a good time, good ramen there according to her report.  I appreciate it, very much!  I’m looking forward to hearing your Japanese cooking report in Lisbon again.

P.S Thank you for the wonderful review on Trip Advisor!

Ciao!

Kisshy

 

 

 

 

 

 

 

 

 

 

 

Ramen clas on Feb 24th ’17

I am happy to see people came from different countries and  meet in my class and cook together.  Most of the time they get along with each other during the class.

At the end of the class we eat together what we cooked in the class. At this time the participants are relaxed and open their mind to other participants.

All the attendees today are cheerful and open minded, and they seemed became friends right after met each other at the meeting point.

The class went very well in happy mood.  Can you believe they just first met 1 hour before!?

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We cooked ramen, gyoza and cucumber side dish. We enjoyed cooking and enjoyed having ramen, of cause!

 

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They exchanged the travel information and the experience. We all had a great time.

 

Many thanks!

Kisshy

 

 

 

 

 

 

Japanese cooking menu on Feb 22nd

I’ve welcomed 6 people today.  There are two parties from Australia in different region.

We cooked salmon nanbanz-zuke ( Japanese style escabeche),

winter spinach dressed with creamy sesame dressing,

grilled-fried tofu with sweet miso sauce)

Rice and Miso sauce.

 

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In this winter I use winter spinach for the side dish.  This spinach can be obtain only cold winter season February to middle of March.

The leaves climb on the ground when it grows, and the chilled ground make the spinach sweet and thicken the leaves.  The spinach has a great flavor and sweetness. This kind of spinach goes with creamed sesame dressing perfectly.

Hope everyone enjoys this seasonal flavor in winter class.

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Many thanks

Kisshy

 

 

 

 

 

Japanese cooking class on Feb 10th

I’ve welcomed a couple from England in today’s class.

We cooked salmon nanban-zuke, spinach with sesame cream sauce ( Goma-ae), pumpkin cook with sweet soy sauce, egg omelet and miso soup.

At this class, the couple who cooks daily did their work very quickly, I was impressed their team work!  We had a time to cook Japanese omelets for extra. Otherwise we finished cooking too early!

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She did well at rolling up egg omelets.

 

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Her husband worked well for grinding sesame for spinach dressing.

Eventually we had a very “Oishii” delicious lunch together.

 

Thank you for coming and hope you’ll cook Japanese dishes in your country.

 

Many thanks

Kisshy