Recently, I had a guests from 3 continents all at once: Italy, US, and Australia. A truly global crowd!
We always wear our Aprons. It’s the Japanese way! Let’s get to cooking!
First, we learn how to make Japanese Soup Stock (Dashi) to make Miso-Soup. I prefer to mix and match many kinds of miso so we can enjoy different tastes everytime. It’s so much fun to invent your own taste!
You must cut the vegetables very thinly for Nanban-zuke, everyone did good job!!!
Today’s menu is:
– Salmon Nanban-zuke (Salmon marinated in sour sauce) as the main dish
– Deep-Fried Tofu with Japanese Dressing and Miso Eggplant Stir-fry as the 2 side dishes
– Rice and Miso soup
It’s so much fun to talk the people who came from all over the world who love eating and cooking! We talked a lot, but especially about the food in Italy and Japan!
Thank you so much for coming!
The other day, I had a lovely family from Sydney, Australia.
You can see how much fun we had during the cooking class. Plus, the intimacy of having visitors to Japan come into your house to learn creates a wonderful bond that we all remember forever.
This time, we talked a lot about the difference of ingredients and the cooking difference between Japan and Australia.
The day’s menu was:
Main dish: Oyako-Don (Chicken and Egg Rice Bowl)
Side dishes: Tofu-Steak with Miso Marinated Pork and Eggplant in Dashi
Plus, Rice and Miso Soup with Tofu
I was able to answer lots of their questions about Japanese culture, wearing kimonos, and education. We had a really fun time together.
And also we talked about Japanese table coordination and Japanese flower arrangement. They loved ZEN style!
As always, seasonal fruit for desert.
Thank you so much for coming to Musubi Cooking Class!
Good morning from cold Tokyo.
Recently, I had a couple visit me from Dubai, who already had great knowledge of Japanese cuisine. They wanted to see how real Japanese people cook their favorite main dishes.
The two main dishes they selected were Tonkatsu (Japanese Pork Cutlet) and Saba no Miso-ni (Miso Simmered Mackerel).
The two side dishes I paired with their choice of mains were Pickled Wakame (Seaweed) Cucumber Salad and Japanese Sesame Spinach Salad.
Of course they enjoyed making Miso Soup made with fresh Japanese Soup Stock and Rice.
While eating, we talked about Japanese traditional events and food, cultural differences, home cooking and so much more…we couldn’t stop talking! :-). I also taught them how to use different ingredients when it is difficult to get authentic Japanese ingredients in their home country. For example, in Dubai it is difficult to get Japanese sake.
We enjoyed a lot of eating and learning about Japanese home cooking!
Thank you for coming
Hello, this is Yuki, one of the instructors of Musubi cooking class.
I started to teach Japanese home cooking and Japanese table coordination during the 7 years I lived in Los Angeles, USA. When I moved back to Japan in September of 2016, I, of course, wanted to continue teaching Japanese home cooking in Tokyo.
This is my first blog entry for for Musubi Cooking, so hopefully you can enjoy seeing how fun it is to learn (and eat!) Japanese home cooking at home in Japan!
For the Tempura Class, I had guests from Australia and the U.S.
Everyone enjoyed learning how to prepare the Tempura!
And also enjoyed taking pictures of each other!
The menu for the day was as follows:
1 Main Dish:
2 Side Dishes:
Pickled wakame seaweed and cucumbers
Japanese sesame spinach salad
and Rice and Miso-soup
Seasonal Japanese fruit
Looks so yummy and beautiful!
We enjoyed eating and a nice conversation about fun things to do during your trip to Japan. It was great having you, thank you for coming!