Today’s class was Ramen and Gyoza class for 6 students !!! From U.K, France, Spain…all over the Europe:-).
I always start prepare cooking the Ramen soup stock (made by Chicken and Pork and ginger and green onion) the day before the class which I always explain to the students advance. To make Ramen Soup stock takes long time and getting better taste if it takes a time.
We made 80 Gyoza(pork dumplings) !!!!! and everyone ate all !!!! To make Gyoza with the family and the friends is so much fun !
Looks yummy right !!!!??? You can’t stop eating Gyoza !!!!!
We had a fun lunch together !
Thank you for coming today.
My guests for this pork ramen & gyoza class were couples from Pescala, Italy and Hamburg, Germany. It was a terrible morning as the huge typhoon was passing Japan the night before and our notorious rush hour trains were packed and crowded as ever! Still they all managed to arrive at my place & I was very very grateful.
One of their favorite was ‘Char siu’, grilled pork slices on top of Ramen. They showed me a few photos of Menya Musashi bowls and my goodness, their pork slice is so thick! For sure, Ramen is evolving in various directions….
It was also very interesting to hear about various types of Ramens in Europe today. I love exchanging foodie informations!
Many thanks for coming!
Today’s class guests are happy sweet honeymooners from IT capital, Tel Aviv, Israel. We cooked Ramen with pork soup stock.
I also adventured to use simmered Konbu kelp in cabbage salad, which is our family’s favorite quick dish. Here we use Konbu like herbs and it goes really nicely with sesame oil. Please try if you have some left over Konbu after making Dashi broth.
The couple told me some very interesting stories about their culture & life, my favorite part of doing cooking classes for travellers!
Many thanks for coming!
Back to school, back to work and back to cooking class in September!
My guest was a music performer at literally the most famous and popular theme park in Tokyo. It was her last days when she visited us and she chose to cook Ramen with seafood and vegetables.
It was a private class so she prepared almost everything by herself but all turned out really yummy! I was happy she liked our smoked bonito. She dercribes the taste similar to Bacon. Yes, the smoky flavor and Umami from red meat!
Many thanks for coming & best of luck in LA!
Today’s students are from Santa Monica L.A ! I used lived in L.A for 8years so I felt I knew them for long time.
They don’t eat pork so we made chicken Gyoza (dumplings) and Making gyoza is always fun !
Always so exciting to wait until The bottom turn golden color !!!
Here is she is hitting cucumbers! This is one of side dishes called TATAKI-KYURI and very good combination with Gyoza !
We we also made SAKE NO CHAN CHAN YAKI (Salmon grilled with vegetables and miso sauce) and one more side dish.
It was fun class and thank you for coming!
We had welcomed 19 staff members of Nike company for their team building program. The staffs came from the branches in all over the world and spend several days together in Tokyo. Every one are very close and so cheerful!
We offered making sushi, miso soup and Japanese side dishes. People were divided in 5 groups and each tables competed how well done for cooking and presentation.
After the meal time we had sake tasting and a quiz. They had so much fun at the time.
Thank you for coming our cooking class!
I welcomed a couple from Italy and a repeater participant from Florida. He took my classes last summer and kept laughing me during the class.
Ginger pork we cooked is one of our representative Japanese home dish. I’m glad to share the people how to cook the dish.
Crushed cucumber with sesame sauce
We had a lot of laugh! Thank you Mr,M!
Participants today are a couple from UK and young friends group came from Switzerland. They became close over cooking time and exchange their trip tips in Japan.
Assorted Tempura: summer vegetables and seafood
Cucumber with creamy sesame dressing
Summer vegetables with sweet miso sauce
I’m always impressed the students handle long chopsticks for cooking very well!
I have welcomed a family of 4 people from Michigan.
Their request was karaage, Japanese fried chicken.
6 years old boy participated in cooking at the class.
He is making mochi dough, great job!
I have welcomed a lady and her niece, and a lady from Switzerland.
Today’s request was ramen and Katsudon.
Katudon is a rice bowl with fried pork cooked in egg
One of the woman is an athlete so she needs and loves carbs.
We had a great time to cook together.