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!
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.
Especially they ( actually, we) really enjoyed making nice shaped gyoza.
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!
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!
Many thanks for coming!
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.
Then we wrapped gyoza…
Eventually they enjoyed lunch time.
Hope you bring Gyoza back to your kitchen and make it at home.
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.
The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.
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!