Japanesae cooking class on Oct 13th’16

The cooking class guests today came from Boston  and Seattle in US. I had a request for  Chicken Karaage  as the main dish.

A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone  has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.

We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.

They “Kanpai!”  Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.

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  Today’s menu on Oct 13th

Chicken Kara-age s

Shredded cabbage with wasabi dressing

Cucumber sesame dressing

Simmered egg plant

Rice/ miso soup

Matcha pudding

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I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are  not familiar with them but knowing the plate allocation is also good to know Japanese food culture.

Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!

Kisshy

Japanese cooking class on Oct 12th

Now almost mid in October, the weather in Tokyo get milder.  It takes long time to cool down and less humidity in this year. It became much easier to spend outside.

I had  guests a family of three from U.S and a man from U.K.  We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.

“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is  coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable  high temperature. The certain temperature make egg yolk coagulate faster than egg while.  We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable.  This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.

 

img_4514                      All the participants get along with others cooperate during cooking time  and that make  great for talking each other at last the eating time.   We work together to complete delicious food for lunch.

 

 

Menus on Oct 12th

Amakara kara-age don with hot spring egg

Cucumber sesame dressing

Simmered eggplant with dashi-soy sauce

rice/ miso soup

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Many thanks for the great time!

Kisshy

 

 

 

 

 

 

Ramen class on Oct 7th ’16

We have a ramen class today.

I accepted special requests as “No sea food”, ” no pork” for the menus. Usually I use sautéed minced pork  as well as braised pork for the ramen garnish. unique pork flavor produces savory umami taste so that it is one of the fundamental ingredient for the bowl in most of ramen shop.

*However, there diverse population from different countries visit Japan now a days so some ramen shop produce ramen without pork.

http://www.feeljapank.com/halal/halal-tokyo02.html

 

I prepared ground chicken and braised chicken for those guests and we cooked both chicken and pork in the class.  I usually very careful to serve specific religion food and allergy food for each requested guests and I also ask all the participants to  cooperate do the process securely.  I appreciate the guests all the time they are cooperative with kind.

Ramen menu on Oct 7th ’16

Pork/chicken Miso ramen ( garnish with sautéed vegetables, sautéed  minced pork/chicken, braised pork/chicken,  simmered egg)

Pork / Chicken Gyoza

Cucumber sweet sour sesame dressing

Green tea pudding/agar-agar

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I’m always glad when the guests say “good taste” for the ramen since it takes many times of practice for making recipe.

Many thanks for today’s guests from Australia and Israel!

Kisshy

 

 

 

 

A private class on Oct 5th

I have a cooking class guests from Hong King. They are so lovely, fun and sweet girls and I enjoyed cooking pretty much!

The guests and I communicated thorough email to decide the menu.  The guest wanted to learn ” real Japanese cooking from the scratch and decided the menu as….

Squid steamed rice Ikameshi

Japanese style roast beef w / fresh greens wasabi dressing

Maki sishi

crab meat croquette

eggplant chicken nimono

Mizuna clear soup

matcha pudding

Since I was soooo busy that I didn’t have chance to take those pics!

I believe taking local food cooking class is such a good idea to take the skill and experience back to your country. The guest today learned a lot and I believe they will cook easy Japanese home cooking at their kitchen.

 

Many Thanks Maruko and Hiromi!

Kisshy

Japanease cooking class on Sep 29th

The class welcomed a couple from L.A.  It was the last cooking class on September.  It was still hot and humid day even though it was almost autumn season on the calendar. I believe this summer in Japan must be hard for human!

Although the weather was like summer, I’d like to express autumn on the dining table.  we prepared sweet potato rice  at this time.

Japanese  sweet potato has a unique texture I, and the customers never seen in outside of Japan.

The outside is beautiful purple and inside is white. It contains a dense starch so the potato become nice and soft texture, but not watery when it cooked.  We Japanese have been eating  baked potato as a natural healthy snack.

I had a request as no pork for the ingredients so we cooked fish Nanban-zuke for the main course.

 Today’s menu on Sep 29th ’16

     Mackarel Nanban-zuke

   Cucumber  sesame dressing

eggplant with miso-egg sauce

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I’ve shared information of halal café in my neighborhood  just opened the day before.  There is in Sophia University in Yotsuya.  Everybody could visit the café.

Tokyo Halal deli & café

http://www.sophia.ac.jp/eng/info/news/2016/9/globalnews_2042/09262016

There is a pray space in a same building.

The today’s guests visited the café and said very nice and clean.

Many thanks for a sweet couple from L.A!!

Kisshy

Interview and shooting on September 18th

I welcomed Tokyo expats polish couple on the day.

Ms. A and her husband Mr.V enthusiast for Japanese cooking / food culture.  Ms. A has a great knowledge of Japanese food as well as food ways on other countries.

She had researched about  washoku culture very well before the interview moreover,she LOVES them, so we could understand each other very soon.

 

Wiktor said he is an amateur photographer, but see his pictures are amazing as a professional!

washoku-lplate

 

eggplant

Photo by Wiktor staniecki

 

 

 

Since I’ve been working for obtaining sake sommelier, I served seasonal sake at this time.  I’m glad Wiktor liked the pairing of food and sake.

 

 

Today’s menu

 

Grilled salmon Yuan marinade

eggplant miso-egg cream

Maitake mashroom tempura

sweet potato rice

Shiratama -mochi  red bean paste/ sweet soy paste

 

 

Here links to her article.

 

The charms of Japanese autumn

She also writes for polish-Japanese community

http://www.polonia-jp.jp/

Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!

 

Kisshy

 

 

 

 

Private cooking class on Sep 14th

I had a cute guests on Sep 14th for a private class.

the menu today was

Salmon Teriyaki

Teriyaki chicken

udon noodle

Rice ball:  omusubi

Tempura

Egg omelets: Tamago-yaki

It was a busy class. But see  such beautiful girls!

vivi

They cooked rolled omelets  very nice shape!

I’m glad that they both like Japanese food and ate very well!

Hope you’ll get square pan and cook it again in your country, Australia.

Many Thanks!

Kisshy

 

Ramen class o Sep 12th

My first class at Yotsuya on September is a Ramen Class.

The participants from Belgium and a couple from Australia.

A young Belgium girl traveled all over the world and  we  were really interested in her talk.  Thank you for sharing your interesting trip experiences!

What we do in my class

I usually give lecture  of each recipe what we will cook today at the beginning of the class. I show the ingredients and seasoning at this time and often teste those flavors.

Then participants cut all the ingredients. Using Japanese knife.

Participants mix seasonings or start to cook using recipes by themselves. Of cause I give them many advises and notices. Don’t worry I watch you!  I tell everybody what’s going on “other recipes”

Cook and finish the dishes

Participants set their own table by themselves using ” table setting allocation ”

 

Then we say ” Ita-daki-masu” before eating.

 

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Today’s menu

Miso-Ramen with sautéed vegetables, pork miso, seasoned eggs, braised pork

Gyoza

Sesame dressed cucumbers

Matcha pudding

Many Thanks!

Kisshy

 

 

 

Ramen Show in Tokyo

Dear Ramen Lovers!

There is a Ramen festival going on now till Nov.6th in Komazawa Park in Setagaya ward.

There are 18 ramen shops from Sapporo, Hokkaido (Northern part) to Miyazaki, Kyusyu ( South part). You can enjoy the variety of  Miso ramen, shoyu ramen, tonkotsu ramen (pork marrow broth) from those distinctive ramen shops.

If you have any chance to visit there it is good opportunity to taste Japanese popular ramen shop.

 

☟ links to Ramen show in English

http://www.gotokyo.org/en/kanko/setagaya/event/ramenshow.html

Kisshy

 

Cooking with kids on August 22nd

I have a reservation from a woman, she took a cooking class early this month,  and will came to the class with her three sons.  Also a man from Spain, and her friend booked the class for his birthday gift.

She requested menus that are her sons favorite, soba noodle and salmon teriyaki. I also offer the menu of egg rolled omelets and mochi dessert besides her request.

Boys cooked Egg omelets and did good job!

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They are making mochi dessert. Shaping mochi dough as a small round is not easy task, but they enjoy shaping them.

The sons mom, called Sachiko, always make the class fun. Thank you so much!

 

The menus on August 22nd

Salmon Teriyaki

Broccoli and carrot with Tofu cream

Soba noodle with house made dashi dipping sauce

Egg roll omelets

Mochi with sweetened red beans

Many Thanks!

Kisshy