It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever!
I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.
They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish. These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all.
The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo.
Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August. But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal.
I hope my Aussie guests liked Japanese style cooking experience at my place.
Many thanks for coming!
I had a request form a young Danish man to cook ginger pork as a main dish today. Actually, he requested a recipe calls a few ingredients. Then I gave several dishes and he picked up pork ginger.
He found out there are many pork menus in restaurants in this country. That is true, we eat more pork and chicken dishes than beef dishes since beef is an expensive ingredient either restaurants and grocery stores.
He cooks egg omelet, tamago-yaki. You might see tamago-yaki in Tsukiji fish market as a street food. The recipe of Japanese style egg omelet calls mainly egg, sugar and soy sauce. If you have square pan, you can make nice square omelet, but even if you don’t have the pan, as long as you have spatula, you can make nice shaped omelet in a round pan.
It seems not easy to make square shaped egg omelet, but once you get it to roll the egg sheet you can do it by yourself.
Hope you bring the technique back to your home and show off to your family beautiful egg omelet!
I gave a class of salmon teriyaki class for a group of three people. One sweet girl is a Tokyo expat and her friend came over with her husband from Paris then participated in my class.
I am embarrassed to speak in English in front of a person who speaks both Japanese and English since my English is not that good enough. However, I try my best to let the students understand what I explain in about food.
Most people impressed, or overwhelmed that Japanese cooking calls so much sugar. The combination of soy sauce and sugar make taste rich and nice, so that teriyaki sauce as well. Teriyaki sauce is only combining soy sauce, mirin, sake and sugar. The sauce can be used for both fish(mainly salmon and yellow tail) and chicken.
The taste of sweet soy sauce flavor is called “ama-kara” taste in Japanese, and it go with white rice as our stable food, and sake as stable alcohol drink (!?).
The friendship of girls childhood friends made my heart warm. They are so sweet!
I’m glad to hear they liked ama-kara taste of salmon teriyaki. Hope you have a wonderful stay in Tokyo together!
I had a request for simmered fish cooking from a couple from Marseille, France.
I enjoyed to talk with them about their city, since my husband and visited years ago and remember how beautiful place!
This is my first taking request for simmered fish as the main dish. The lady would like to learn something new Japanese taste. I agree I’d love to share something new taste to cooking enthusiast!
I’ve been subscribing Japanese traditional cooking school every week, and I have just learned how to cook simmered fish “nizakana” at the class.
The recipes of the class is always amazing, and no failure. However, I revise the recipe to suit my class for cooking beginners and change the ingredients what every country can obtain.
Then I made a new recipe for the couple and the ingredient I used was fresh red snappers.
Finally they made a delicious simmered red snapper, and they liked the new teste very much. I was big relieved!
I’ve welcomed a family this morning for Sushi class. Sushi is popular in thin month.
I prepare those ingredients for sushi roll.
Fresh salmon ( usually imported from Norway) , cooked shrimp, cucumber, avocado and seasoned fried tofu. I like to use fried tofu as ingredients for sushi roll. It is easy to prepare and soy sauce based sweet soy sauce flavor makes the roll tastes better. Participants love this adding their roll.
This is fried tofu, we calls it “abura-age” in Japanese
Cut this fried tofu in thick julienne, then simmer with soy sauce, sugar, sake and mirin until liquids become thickened. You many keen to this flavor sushi, Inari-zushi, the outside of rice is cooked fried tofu.
This is desirable for vegetarian dish.
Today’s participants enjoyed to make sushi roll.
Hope you will make sushi roll when you get back to your home!
I welcomed a family of 4 for sushi class. Yes, cooking sushi is popular than cooking ramen in this season since it’s been very warm in Japan!?
The temperatures in Tokyo these days are almost 30’s Centigrade and almost 70 % of humidity. If you walk outside, you may sweat even though just staying still or walking slowly.
Anyway, I’m always good relieve when I see the customer shows up at the meeting point for cooking class. Everybody looks great, and exciting for the class, that is I expect for people. I am always exciting to meet new people who love cooking, too!
I sincerely enjoy sharing cooking with people who like Japan, Japanese culture and Japanese food.
When the time for rolling sushi, I become very serious to teach how to roll it. It is necessary to use both palms and fingers fits on the mat to make round shape of the roll.
Yes! everyone did a great job!
Every family member liked sushi rolls! Hope you will make sushi roll again in your country.
Today is my 4th Sushi lesson in Jul. The participants came from UK and Australia. The lady from UK is an enthusiast for learning maki-zushi, and she brought newly met her friend to the class. Both ladies are lovely and I had great time with them.
Rolling sushi seems difficult that students in my class say before practice. However, everyone makes beautiful rolls once they get some tips.
People often asks me if sushi roll is made for daily family meal? It is depend on the each family but I answer sushi roll is mainly made for occasional meal, such as celebrating birthday, festivals and ceremonies. Also sushi is convenient for outside meal since you can eat with fingers, without chopsticks. Making Maki-zushi is not a daily meal, too much tasks.
Embarrassingly, I haven’t made sushi roll before I began to teach Japanese cooking for tourists since my culinary background is French cooking….poor excuse! However, once I get to make rolls it is easier than I expected. I failed time to time then I got how to make visually nice rolls. I did same experience with the students in my class, so I understand what is difficult points for the first tries.
I’ m always happy to see the students made great rolls!
I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there!
So the class was full of happy feeling from the start and lots of fun talks. The only incident was that I was too busy chatting to take photos of what we prepared but believe me, they were yummy!
The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day.
My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time.
While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.
I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!?
I hope they enjoyed their time at my kitchen.
Many thanks for coming!
It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.
Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar. Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.
Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.
We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.
At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants.
All these expressions are important to describe our food and I am learning a lot from my guests at each class.
Many thanks for coming!
Gyoza, Japanese style dumplings are becoming one of the most popular main dishes these days. It is fun to make, yummy to taste! If you have several guests who have different dietary requirement, you can simply prepare different types of fillings. Some with pork, some with vegetables, which is what I did at this class.
I welcomed 4 girls from Ireland and USA on this day and 2 were vegetarians, so we prepared 2 types; pork Gyoza & mushrooms and tofu Gyoza. Both Gyoza also had vegetables like cabbage and same seasonings.
Once wrapped, they all look exactly the same so just be careful when you cook them to remember which is which.
My guests also liked our side dish with eggplant. In Japanese, eggplant is called ‘Nasu’, a simple short spelling but some Europeans call it ‘aubergine’, sounds more like a French dish with complicated technique but this is another easy and yummy home cooking menu.
The Miso sauce for this menu is sweet and savory. It is hard to explain the taste so you must come and try yourself!
I also learned one new thing about Irish culture from my guests, Leprechaun. Another long spelling but I am a fan of Harry Potter so this was easy to remember. I hope this little man will bring a lot of happiness and good luck to my guest girls from west and east of Japan.
Many thanks for coming!