Japanese Sweets Class for French Girl

I’ve welcomed a student from Paris. She was interested in to make Japanese sweets, especially “Dorayaki“.  Dorayaki is Japanese confection, which is red bean pancake.

 

We made Dorayaki, Japanese cheese cake and fruits mochi sweets.

 

She made a good shaped fruits daihuku.  Wrapping mochi  with white bean paste and small orange was not easy though.

Making pancakes for dorayaki.

She saw Japanese movie “Sweet Bean (An)” then was interested in  dorayaki as Japanese confectionary.  She said the movie is amazing and recommended me to see that.  Yes, I will!

She made beautiful colored pancake for dorayaki.

 

Thank you for coming my sweets class!

 

Kisshy

Chicken ramen class

I have welcomed close  father and daughter from Israel for ramen cooking class. The cooking day was the last day of their 45 days trip in Japan for them.   I appreciate to choose our cooking class for their important day.

 

 

I had a request for cooking ramen and gyoza with chicken.  I usually use pork for ramen toppings and cook braised pork in advance of the cooking class since braised pork need long time to cook.

However, chicken for ramen topping doesn’t need so much time and I can show how to cook it in the class.   It is very easy, soft and moisture with little technique, moreover it goes with  ramen.

The father and the daughter  did a great job for cooking, at this time making gyoza.  They picked up how to fold gyoza dumplings and made good shape.

 

They enjoyed cooking  with  long chopsticks.

Thank you for coming my ramen class!

 

Kisshy

Ramen and Karaage class for a family

I have welcomed a family from Philippine for cooking class. Their request was Chicken Karaage and ramen.   The kids LOVE  chicken karaage, which is Japanese fried chicken, and they want to learn how to cook to cook at home.

I strongly recommend to cook chicken fry at home. You can use fresh vegetable oil for frying which is healthier than dinning  out.

I was so impressed that the boys have great cooking skill.  They often cook at home and I heard the older brother baked cup cake for mom’s day by himself, wow!

They have wonderful knife skills!

 

I’m sooooo glad to hear they loved the Karaage which was made by themselves.  I’m so proud of you guys!

 

Hope you cook Karaage at your kitchen.

Thank you for coming our cooking class!

Kisshy

Shrimp & clam Ramen & Gyoza class

 

The menu was;

Seafood Ramen with shrimp, clam & Japanese Dashi soup stock

Seafood Gyoza with shrimp & vegetables

spinach with sesame sauce

No chicken, pork but lots of seafood!  My guest couple from Ohio, USA,  really surprised me that they are enjoying various fish including Bonito & Hamachi (young yellow tail tuna) as Sashimi back home, thanks to a local seafood market with a good selection of seafood.

But it was their first time to handle the Katsuo bushi,  Smoked Bonito in a whole piece. Here they are shredding a piece of dry Bonito at my place. It looks like a wooden kitchen utensil but it is a half body of Bonito, who could have weighed more than 2kg when he was in the ocean.

My guest couple also tried another very Japanese ingredient called Niboshi/ dried sardins.  For soup stock, I rip off the head and soaked them in water, then simmer.  But we also enjoy eating them as it is, a very good snack for your bones if you care. My guests crunched a piece of Niboshi and actually liked them OK, which pleased me a lot of course!

It was a gloomy rainy day but just perfect for a cookig class event, inside home and lots of good smells!

I hope my guest liked their experience at my kitchen.

Many thanks for coming!

Akiko

Seafood & Nuka-zuke class

The menu was seafood(Swordfish & Salmon) Nanban-zuke, eggplant with sweet Miso sauce, fresh seasonal Bonito marinade with garlic & ginger, Miso soup with fried Tofu and Choy Sum greens.

At this class, I welcomed young Swedish boys from Stockholm, a couple from Chicago, USA and a Canadian traveller from Ottawa .

A lady from US is very knowledgeble about fermented foods and she is making her own Kimchee, Sauerkraut etc. Naturally she was very interested in our fermented pickles i.e. Tsukemono. I was very happy to have a chance to show my Nuka bed and  we all tasted my Nuka Zuke-ed cucumbers and carrots.

A gentleman from Canada asked me what kind of wood chips Japanese use in making Katsuo Bushi (Smoked Bonito). That was an unusual question but later he turned out to be a semi-professional chef and makes his own smoked food. No wonder!

Congratulations my team  our lunch turned out really yummy !

At our lunch table, my Swedish guests also told us about their exotic fermented food, a kind of canned fish but my old brain hasn’t got enough memory to store this Swedish  name…

He told us that some Swedish people were trying to export this product to Japan at one stage, as we are known as  seafood crazy but not quite succeeded yet.

Thank you all for lots of interesting stories, many thanks for coming!

Akiko

 

 

 

Pork Ramen & Gyoza class

My guest for this class was a group of Galician and French couples. It was their annual reunion trip and I was honored to be part of their vacation in Tokyo.

Our lunch menu:

Pork Ramen with Miso meat sauce, stir fried vegetables, soy sauce flavored egg, pork slice as toppings

Pork and vegetable Gyoza

Crushed cucmber salad

Lots of questions and lots of fun talks! My male guests were very keen to use Japanese vegetable knives and I love the way they paused for a photo, Spanish Samurai at my kitchen!?

Ramen soup has 3 components, pork bone soup stock, Japanese Dashi stock with smoked bonito, dried sardine and sun-dried Shiitake mushroom, and simmered pork sauce of soysauce & Mirin. We also prepare a variety of topping so it tales a lot of work and preparation to make this simple bowl of hot noodles.

At the class we also made Japanese style pork dumplings, Gyoza. The recipe is originally from China like Ramen,  but it is now a very common food for all Japanese families to cook & eat at home. We mainly grill the dumplings, then put the lid and steam to finish up our Gyoza.

I hope my guests enjoyed their time at my kitchen,

Many thanks for coming!

Akiko

 

 

 

 

 

 

Three miso dishes class

 

Menus

Swordfish and vegetables cook in miso sauce

Summer vegetables with sweet miso sauce

Egg omelet

Edamame rice

Miso soup

 Mochi dessert

 

I’ve welcomed one group of two  families at the class.  They came from different places, Colorado and Melbourne, and they are really close. It is their annual  reunion trip. Thank you very much for choosing our cooking class!    There are lot of laughing and fun during cooking and lunch  time.

They did good job for making mochi for dessert.

See their all beautiful smiles!

Hope you have wonderful trip trough Japan and more wonderful food experience!

 

Kisshy

 

Ramen cooking report from our students

I was so glad to hear  from a couple from Sydney,  just took  my Ramen class weeks ago.

They are  real foodie and Japanese food lovers. I had great time with them cooking together and I learned a lot from them too.

Surprisingly, I got email from them this week and they already cooked Ramen using a recipe what we cooked at the class. A bowl of ramen looks just like the ramen in my class!

The cha-shiu, braised pork, seems soft and juicy and the runny egg is perfect.  They said the runny egg yolk was littile challenging, but I can’t find any problem??

I’m so glad to know you enjoy the ramen at home.

 

Thank you very much for sharing   such a wonderful experience!

 

Kisshy

 

Sushi platter class for a private class

I had a request for a private sushi cooking class which includes making  Nigiri-sushi, temari-sushi, sushi roll and inari-zushi  from a girl from Taiwan. She loves Japanese food and wanted to learn how to make those various kinds of sushi.

She made  an egg omelet for sushi roll and an egg  sheet for temari-zushi successfully.

Also she got how to make  good shape of nigiri-zushi  right away.

Her plating presentation is perfect!

Although she is very busy for her work during the stay in Tokyo, she came over  for learning Japanese cooking.

Thank you for choosing our Musubi Cooking Class!

Menus

A sushi platter

Salmon aburi-zushi, Inari-zushi, temari-zushi and sushi roll

spinach with roasted sesame and tofu cream sauce

Cooked Egg plant  miso-dengaku, sweet miso sauce

Miso soup

Kisshy

 

 

Bento Box & Gyoza Class ~May 2018~

My kids go to school with their Bento Box every day. In Japan, it is very common to bring your own box for lunch. Some mothers make such a pretty Bento Box and it is now a popular item on SNS, that is where my French guests from Luxemburg got an idea of making Bento Box in Tokyo.

 

We actually have a variety of Bento boxes accordingly to seasons, occasions etc. At this class, I chose a bamboo-made box of rectangular shape, nice for early summer entertainment table.

 

Inside of the Box are:

Onigiri(rice balls with Nori-seaweed)

Beef and Shiso(minty herb) roll with grated Daiokn radish sauce

Sweet egg roll etc….

 

For Bento Box, every item needs to be tiny and easy to handle. The menu required a lot of hand works but my guests did everything very neat & beautiful!

My guest couple also prepared Gyoza, Japanese style pork dumplings.

 

All turned out really delicious but hot sizzling Gyoza was definitely one of the best tastes for my guests.

 

Many thanks for coming & Merci Beaucoup!

Akik