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.
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.
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!
I hope they enjoyed their time at my kitchen. Many thanks for coming,
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!
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.
I hope my guests liked their food and cooking experience at my kitchen.
Many thanks for coming!
I had my first vegetarian guest and her husband from UK on May 8th class, as well as another fun couple of sushi lovers from USA.
Japanese culinary is well known for using lots of vegetables and vegetable-oriented seasonings. Our cultural background with Buddhism has a lot to do with this. Buddhist monks do not eat any animal oriented food during their hard ascetic practices. Food provided at temples had to be vegetarian in many cases, so a variety of cooking methods with vegetables have been developed over centuries.
One of the ‘must’ ingredients for our vegetarian cooking is dried Shiitake mushrooms, called Hoshi Shiitake in Japanese. Well, more precisely, you don’t need to be vegetarian to appreciate the taste of this dried ingredient. I often use this stock to simmer chicken etc.
Like many other dried ingredients used for stocks, this needs to be soaked in water overnight before start cooking.
If the room temperature is above 20℃, it is better to put the water and dried Shiitake in a fridge. It is said dried Shiitake extract comes out better when the water is around.10℃. If you are in a hurry, you may use hot water to extract dried mushroom quickly but the taste is always better when you use cold water and take some time.
We cooked our miso soup with Shiitake and Kombu stock at this class. It was a season for sweet spring cabbage and tender new potatoes. They made perfect ingredients for fine vegetable soup stock.
For vegetarian sushi rolls ingredients, I picked up avocado, cucumber, Shiso leaves and some thinly sliced Takuan (salty pickled Daikon radish).
I hope my guest enjoyed their food and cooking experience at my kitchen.
Many thanks for coming!
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
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.
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!
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.
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
Many thanks for the great time!
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
We had such a fun class on August 1st with a couple and their friend from LA and a man from UK. Also attending a photographer shooting for Tokyo.com.
The group today was very fun people including the photographer. We had great time to exchange information of activity in Japan.
I got an idea to give Japanese names to the participants in this class, and I’ve been giving the names to my studuends in the class. We call each other in Japanese name only in the class. I gave their name today Shigeru, Sachiko, Yuko, akiko ( her original Japanesae name given by shigeru) and Sho.
Japanese name means depend on which Chinese characters kanji use for. So there name might be same pronunciation but the meaning is little different. Every attendee have enjoyed Japanese name pretty much so far. I’ d like to keep doing in my class. Thank you for giving me the idea, shigeru!
Menu on August 1st
Horse Mackerel Nanban-zuke
Cucumber Sesame -vinegar dressing
Miso grazed pan fried eggplant
Rice and Miso soup
It is Ramen Class today!
Miso Ramen with sautéed ground pork and simmered pork on top
Crushed Cucumber marinated with soy- ginger
Welcome to my kitchen, wonderful family from New Zealand and food lover Spanish man! They loved Miso Ramen. The class was a lot of fun and I laughed a lot during the class. Thank you everyone to make the class delightful!
I’m glad to hear that the family cooked Ramen after they got back to their home in New Zealand.
This is Miso Ramen we cooked at the class.
I prepare chicken soup and simmered pork hours ahead and we will finish wish season the soup, stair fly vegetables and sautéed ground pork and preparing ramen noodle together at the class. we made Gyoza in the class. everybody like to wrap the gyoza, and did very well!
The places we shared at the class….
When there are more than two groups in a class, we often share the trip information. I often realize that there are many aspect of Tokyo even Japan, like food, hot springs and amusements but I haven’t know a lot of things. Now I learn a lot from my gests. I appreciate that very much!
This is a nice sushi restaurant. The price is super, but believe it worth.
sushi shou in yotsuya Alain Ducasse’s favarite, pricy too
This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market. “Sushi-sei”
This is Okinawa shop in Ginza. The shop might have sea grapes.
This is a website for taco rice in Tokyo written in Japanese but pics are nice.