Japanese Sweets Class on September 21st

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.

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They both made each sweets and competed which sweets will be well done.   IMG_6322 (1)

They both work for matcha  rolled cake together.  Rolling azuki cream with jenoise  sheet is the most difficult work in the class.

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They were doing great!

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Finally they accomplished Japanese sweets plate!

Many thanks!

Kisshy

 

 

 

 

 

 

Ramen Class on September 15th

I welcomed a couple from Australia this morning.

They requested Ramen and Gyoza class.   They both like cooking and enjoy chopping  vegetables and saute the vegetable for preparing ramen.

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Especially they ( actually, we) really enjoyed making nice shaped gyoza.

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When the time we make gyoza, I usually show the participants once or twice how to wrap gyoza filling.  Although it seems difficult to make at the first time, it becomes easier and nicer  with repetition.

Finally they made such a nice shape!  Look at their works!

I’m quite impressed, those are better than what made.

Then we had nice ramen with gyoza lunch.

I’m glad you liked ramen too.  Thank you very much for your wonderful comment on Trip Adviser!

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Many thanks!

Kisshy

 

 

 

 

Pork Ramen & Gyoza class with TV crew! -September 2017

After my  summer vacation, this was the first class at my place and very memorable one indeed, as I hosted 2 fun  couples from NY and Paris.  We also received an inquiry from local TV in Tokyo that they wanted to film visitors coming from overseas for Gyoza making class!

I was very nervous but thanks to my cheerful & talented guests, everything went really nicely!

A young lady from Paris already had good skills for Gyoza making and her frills on Gyoza were just amazing! There were lots of Wow!s at her works during the class.

Another lady from NY is a professional voice actress so she’s got a beautiful & soothing voice,  and she was such a mood maker which helped a lot to make me feel confortable even with TV people with big camera etc.

TV  people asked many questions to my guest, such as “have you known Gyoza before coming to Tokyo?”,”why you wanted to try making Gyoza?”

I was curious to hear their answers and found out that there is a Gyoza bar in Paris now. In NY you often find Gyoza in Bento box with rice but these Gyoza are usually fried, not grilled.

My guests said that Japanese style Gyoza are crispy on the bottom, then the top part are tender, which is different form Chinese styles of steamed or boiled Gyoza.

I adore Chinese style dumplings and personally I think they are more authentic with a great variety, but requires much more skills & practices(at least to me…).  What I like about Japanese style Gyoza is simple; it is so easy to make, ingredients are very reasonable, and fun to eat with your families and friends!

By the way we made delicious pork Ramen,too! Here are some photos. Sorry Gyoza are almost gone at this stage but you must come and find yourself!

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Many thanks for coming!

Akiko

 

 

 

 

 

 

 

Ramen Class on September 13th

I welcomed a family from New Zealand this morning. The family consists of grand parents, parents and their son and he made a reservation the class. The son is a student in Tokyo, and it is the first visit  in Japan for other family members.

I was happy to share Japanese culture to them and I would like to know their life style which is so much different from our life in Tokyo.

We had so much fun to chat during cooking time. The mother and grand-mother are great cook, so we prepared efficiently.

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Then we wrapped gyoza…

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Eventually they enjoyed lunch time.

Hope you bring  Gyoza back to your kitchen and make it at home.

Many thanks,

Kisshy

 

Salmon saute class on August 31st

It is my last day to give cooking class in August.   It had been humid and warm weather during summer.   I’m glad to give  many classes and met many people from over the world.

I welcomed a couple from France for cooking salmon sauté with vegetables in miso sauce and Inari-zushi ( sushi).  They liked inari-zushi so wanted to make how to make.

I like inari-zushi, and honestly I buy them rather than home making since it takes time to prepare it.   Although I make it annually or twice a year when I prepare for family event, home made Inari-zushi is much tastier than the store bought.

First, we cooked rice and making vinegar sushi rice. Meanwhile we cook fried tofu in seasonings and let them cool in room temperature. Then making small rice balls and put the balls into the fried tofu pockets.

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The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.

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Finally we  made big lunch and the couple enjoyed the meal.

As long as you can get fried tofu and fundamental Japanese seasonings, you can make your own Inari-zushi.

Hope you enjoy making inari-zushi back your home!

Many Thanks!

Kisshy

 

 

 

 

 

 

 

Chicken Karaage class on August 30th

I welcomed 3 people for the class this morning.  Two young ladies from US and also young lady from Belgium.  The ladies from US requested chicken kara-age, Japanese style chicken fry.

I like to cook with young ladies who came from different countries.  We become closer during cooking time and eventually become like “friends”  during meal time.

This class was also joyful class. Since especially two girls from US would like to learn Japanese cooking, we didn’t have extra chat during cooking. However, after break time, we had such a great time to talk and lol.

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One lady speaks Japanese and I was impressed she studies by herself! That encouraged me to improve my English.

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They wanted to know how to cook Tempura too, so I showed cooking tempura with few vegetables.  They liked them!

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Thank you for the great time, girls!

Kisshy

 

Salmon Nanban-zuke class on August 25th

I welcomed beautiful couple from Munich in German.   The lady speaks and understand Japanese little. Both of them are Japanese food lover.

After our communication by email, we decide to cook Salmon nanban-zuke for the main dish.

Both of them are home cookers, so we cooked very fast and efficiently.

I usually prepare Japanese broth, using sea kelp and bonito flakes. Those ingredients only use for infuse the flavor, so i usually discard the left overs after simmered ingredients.  I knew, this is kind of against Japanese culture, mottai-nai .

*Mottainai from wiki

Mottainai (もったいない[mottainai]) is a Japanese term conveying a sense of regret concerning waste.[1] The expression “Mottainai!” can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly “what a waste!” or “Don’t waste.”[2] In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.[3]

Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.”[2] Mottainai has been referred to as a tradition,[2] a cultural practice,[4] and an idea which is still present in Japanese culture,[2] which has become an international concept.[5]

 

Then I decided to cook furikake, using leftover of Japanese broth, which is go with cooked rice.  See in the middle of the plate in white little dish.

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We cooked Salmon nanban -zuke, cucumber with creamy sesame dressing, eggplant with sweet miso sauce, Japanese style egg omelette, furikake, edamame rice and miso soup.

Both of them loved those dishes, and I’ m so glad they enjoyed.  The lady sent me Japanese meal cooked by herself. It looked so gorgeous and much better than my work.

Thank you for remind me of Mottainai!

Many thanks,

Kisshy

 

 

Seafood ramen class on August 24th

I welcomed a couple from Australia this morning.   They requested ramen as a main dish.

Since I got their booking the day before evening, so I din’t have  enough time to prepare for braised pork for ramen which regularly accompanied with ramen topping.  However, I could prepare for  seafood ramen, the recipe calls salmon and shrimp, that doesn’t need so much time but produce nice testes.

We made pieces of gyoza as well as seafood ramen at the class. Amazingly, the lady made fabulous pieces of gyoza! She is like a professional, eventually i learned how to make gyoza.

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Look at this beautiful wrapped gyozas!!

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Ephemerally, the gyoza I made was not on this tray. haha. Now  I got how to do this and I can share how to wrap nicely to class participants.

I heard she grown up in Chinese family and her mother is good at making gyoza. however, she said the wrapper in Japan is thinner than Japanese and the cookery is different from her family recipe.

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She liked Japanese style gyoza very much and that is a relieve!

Hope you enjoy cooking seafood ramen and gyoza.

Many thanks,

Kisshy

Gyoza class on August 23rd

I welcomed a couple from Vancouver for the class this morning.  They requested gyoza as a main dish.  Gyoza itself is easy cooking, so i offer making different types of gyoza at the class.

We prepare regular pork gyoza, chicken and shrimp gyoza, and cook as both pan plying and deep flying.

Pan fried gyoza is a common dish, and deep flying is not as common in restaurants, but  “oishii“, yummy too. The fried wrapper become crispy, which go with cold beer. ( Sorry, i don’t serve beer in the class though)

Every participants concentrate filling goza in wrappers.

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We made pan-fried gyoza, deep fried gyoza, cucumber with creamy sesame dressing, pan fried eggplant with miso sauce, bonito sashimi, edamame rice and miso soup.

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Great Job!

 

Many thanks,

Kisshy

 

A ramen class for 2 families from Canada and US

I welcomed  a family from Florida and mother and daughter  from Vancouver. The daughters are almost same age and both work in elementary schools, what a coincidence!

It was fun class, obviously, all they enjoyed cooking, exchange their travel tips and talking each other.

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We cooked ramen, gyoza and cucumber dish. IMG_5878

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I’m glad that they mingle together and become closer.

Thank you for coming!

Kisshy