This was another Gyoza class but we prepared 2 kinds of fillings, one is our regular pork & vegetable Gyoza, then Vegetarian version with Tofu, mushrooms and vegetables.
Tofu, or bean curd, is widely known around the world but I have noticed Tofu available in other countries are not always the same as ours in Japan. Not a few of my guest were surprised to see our Tofu and told me that their Tofu were harder in texture, not as fresh as the ones we normally get here.
Good fresh Tofu has an earthy flavour of soy beans. It is tasty as it is but also makes a great substitute for pork meat when you prepare Gyoza fillings. It is also super easy to mix with other ingredients. Sometimes our Tofu is too fresh so just make sure to drain it a little before you use.
It was the beginning of Autumn in Tokyo, the perfect season to use mushrooms in home cooking! We have a big variety of reasonable mushrooms in Japan, such as Shiitake, Maitake, Enokidake, Shimeji, Hiratake etc.
Sun dried Shiitake mushrooms make a great soup broth, which is an ideal substitute for our famous smoked bonito fish . I use this dired Shiitake broth as Dashi for 100% vegetarian miso soup and it is very tasty, both for vegetarians and non-vegetarians!
At the class, non-vegetarian guests also tried vegetarian Gyoza and they seemed to like it as well.
The only concern was if my guests could find the ready-made Gyoza wrappers at the supermarkets in their neighbourhood…. I am crossing my fingers that they did in Tel Aviv and Boston.
Many thanks for coming to my kitchen!
I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.
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 !
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!
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.
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!
I welcomed a group of 6 people from France
in my class this morning.
The cooking class was a surprise gift from three people in the group to rest of the three people. Those three people didn’t know what purpose they came for by the time I told them at our meeting point.
Actually, three people came to Japan because of their business, and they bring their spouses ( partners) to Japan together. Then, the three partners gave special time back to the workers. I’m impressed such a wonderful idea and decide I will success the plan at the cooking class.
They all are so close and nice relationships. I’m glad I could work with them.
Even though my kitchen is too small to work together all 6 people, They are happy to work there together. They seems like good friends.
Plating time. Carefully serving each plate for looking beautiful. Japanese plating should be visually beautiful.
Then it is time for lunch. They liked the food they prepared.
I got email from the organize and they all really enjoyed the class. I’m glad to hear that!
It’s been so much rain in Tokyo in these days and this morning as well. I believe taking cooking class is a good activity during rainy days.
I welcomed beautiful couple this morning for my ramen class.
Look at his concentration!
I heard the woman, Ms. K is a good cook, and the man, Mr. N doesn’t cook that much before the class his self-reported. However, he is a good concentration and does precise work so Ms. K and I are impressed. So I call him as Chef N. at the class.
We enjoyed chatting during the cooking time mainly about how to prepare Japanese cooking. Ms. K is such a gentle and joyful girl.
Then our highlight of the class, making gyoza time.
Then the work conduct in beautiful shapes of gyoza and all satisfied with them.
As TV crew came for shooting our gyoza lesson in Akiko’s class the other day, it seems gyoza become Japanese popular dish these days. It is fun to make gyoza as well as eat them.
I welcomed three participants today in the class ; a couple from Israel and a man from Mexico, who visited for annual Food Show exhibition.
We made ramen, gyoza and a cucumber dish today for lunch time. I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.
We prepare so much vegetables, so our ramen and gyoza menus are quite healthy.
In my class, I cook braised pork and seasoned egg the day before. Because it is too short time to cook pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft. So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.
Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.
Look at his well done gyoza flairs and super smiling!
Then the participants have ramen together with chatting. Lunch time become social time, the participants enjoy to talk about their different food culture.
I welcomed a pastry chef from Niece, France this morning to make Japanese sweets.
She requested Japanese cheese cake, matcha rolled cake and dora-yaki.
She is really professional , works as a pastry chef for years.
Look at her position which is about to roll the jenoise with azuki cream.
And cut the cakes carefully and beautifully.
Look at this flawless cheese cake! I shared my cheese cake recipe, but she made it much nicer than I expected. I also learned her professional techniques making soufflé successfully.
She also made daifuku- mocha and “onigiri” for her lunch. We made them successfully.
I welcomed three girls from London this morning. They are all joyful and the class was so fun!
They said that their friend took my class last March and he recommended them to take the class. I’m so glad to hear that!!
We cooked ramen, gyoza and a cucumber dish at the class.
We enjoyed cooking and chatting then preparing dishes. All they love Japanese food and willing to bring the cooking back to their home.
We enjoyed Ramen meals.
Hope the girls have chance to cook ramen and other Japanese meals at home.
I welcomed new students from London and L.A. in the class this morning. They just arrived in Japan just a week before and will stay in Tokyo for one year.
This class is a gift from a mother of a girl from London. I’d love to give a class that will be a good wish and the good start of her life in Tokyo.
We prepared cucumber with creamy sesame dressing, sautéed eggplant with sweet miso paste.
Then making Japanese egg omelet. Even though they haven’t seen Japanese egg omelet, the square one, but they made good shaped egg roll eventually.
Look at her work! She made beautiful sushi roll. The sushi contents fresh salmon sashimi, egg omelet, cucumber and seasoned fried tofu.
They enjoyed Japanese meal at the class. It was really precious time to talk about their new life in their dorm.
I welcomed a couple from Australia this morning.
They requested Japanese cheese cake for the class.
I often hear about “Japanese cheese cake” from tourists in my class. I wondered what a Japanese cheese cake and I knew it is soufflé cheese cake what we call in Japan. However, I sometime hear about the cheese cake that became one of Japanese sweets as popular as mochi sweets.
Today’s menus are Japanese cheese cake, matcha rolled cake and daifuku-mochi with grapes.
They both made each sweets and competed which sweets will be well done.
They both work for matcha rolled cake together. Rolling azuki cream with jenoise sheet is the most difficult work in the class.
They were doing great!
Finally they accomplished Japanese sweets plate!