Ramen class on Oct 24th ’16

Our Raman class gets popular now and I offered the class today too.  This is the

There are 6 participants from a family from Hawaii and a couple from US mainland. We had a lot of laugh and lot of fun because each participants today ware cheerful and enjoyed cook pretty much!  They  made me less nervous to involve them cook together.

img_4567

img_4573

This part, wrapping gyoza process is fun time. All the participants concentrated to make nice shape gyoza, but it’s not always can make the shape perfect. However, the unique shapes crack the all up!   Don’t worry, the shape won’t be a big matter after pan frying them.

Today’s menu on Oct 24th

Miso Ramen with sautéed vegetables, sautéed miso pork, braised pork, seasoned egg.

Pork Gyoza

Sesame dressed cucumber

I shared one little thing better buy kitchen tool in Japan.

img_4574

This is the must item for making perfect boiling egg. This makes easy to peel egg shells completely.

 There is a small sharp pin in center of the circle. Leave a raw egg and press until making small hall.  Then boil the egg as usual to make a boiling egg.   You may find how easy to peel the shells!

The tool is sold in 100 yen store. It worth to bring it back to your country and nice souvenir for cooking lover.

Thank you for giving such nice Ramen class!

Kisshy

 

 

 

 

Ramen class on Oct 22nd’16

There is a lovely young couple from Switzerland today’s class.    They requested Ramen class so I gave the class on the Saturday afternoon.

They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was  wishing the class would be one of the memorable experiences their trip in Japan.

I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken.   The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.

Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.

img_4561

It is dashi-kampai time.   I was glad they liked it.

We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.

img_4556

 

  The menu on Oct 22nd ’16

        Miso ramen  with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg

Cucumber with sesame dressing

    Pork Gyoza

Since the eating time was early dinner  around 4:00pm, I suggested to visit a basement of  Takashimaya department store (depachika)  in Shinjuku  after the class.  Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.

Here is about the Depachika

http://www.jnto.go.jp/eng/attractions/dining/depachika/

 

Thank you for the precious time!

Kisshy

 

 

 

 

 

 

 

Japanese cooking class on Oct 20th ’16

I welcomed a boy and the mother from France. The mother is a chef so I had been excited to see her in the class.

They requested to cook Maki-sushi for the main dish so I prepared fresh salmon sashimi, tuna, avocado and cucumber for the sushi ingredients.

The boy, 10 years old, worked spontaneously and wanted to try cutting process and did well!  I could assume he helps mom very often for kitchen work.

img_4553

He is cutting his favorite salmon sashimi… well done!  After cutting they rolled those ingredients for maki sushi, and made Nigiri-sushi.  We also made salmon  aburi-sushi (broiled salmon)  in the class.

Although the process was little complicated, the boy liked  salmon sushi at the end.

The chef has a very good sense of cooking  and picked up Japanese cooking skill immediately. So she asked me a good point questions often that made me nervous, haha. I also learned a lot from her point of view.

 

Today’s menu on Oct 20th

Maki-sushi    salmon, avocado, egg cakes, cucumber

Salmon nigiri-surhi / aburi-sushi with ponzu-onion dressing

Tuna tartar nigiri  with sweet soy sauce

Cucumber sesame dressing

Grilled eggplant with Miso paste

Clear soup

20161020_131509

salmon lover’s plate …

20161020_131514

Thank you for coming our cooking class!  I’ll see you next week for Ramen class.

Chao!

Kisshy

 

 

 

Japanesae cooking class on Oct 13th’16

The cooking class guests today came from Boston  and Seattle in US. I had a request for  Chicken Karaage  as the main dish.

A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone  has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.

We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.

They “Kanpai!”  Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.

img_4524

  Today’s menu on Oct 13th

Chicken Kara-age s

Shredded cabbage with wasabi dressing

Cucumber sesame dressing

Simmered egg plant

Rice/ miso soup

Matcha pudding

                               img_4528

I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are  not familiar with them but knowing the plate allocation is also good to know Japanese food culture.

Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!

Kisshy

Japanese cooking class on Oct 12th

Now almost mid in October, the weather in Tokyo get milder.  It takes long time to cool down and less humidity in this year. It became much easier to spend outside.

I had  guests a family of three from U.S and a man from U.K.  We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.

“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is  coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable  high temperature. The certain temperature make egg yolk coagulate faster than egg while.  We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable.  This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.

 

img_4514                      All the participants get along with others cooperate during cooking time  and that make  great for talking each other at last the eating time.   We work together to complete delicious food for lunch.

 

 

Menus on Oct 12th

Amakara kara-age don with hot spring egg

Cucumber sesame dressing

Simmered eggplant with dashi-soy sauce

rice/ miso soup

img_4517

Many thanks for the great time!

Kisshy

 

 

 

 

 

 

Ramen class on Oct 7th ’16

We have a ramen class today.

I accepted special requests as “No sea food”, ” no pork” for the menus. Usually I use sautéed minced pork  as well as braised pork for the ramen garnish. unique pork flavor produces savory umami taste so that it is one of the fundamental ingredient for the bowl in most of ramen shop.

*However, there diverse population from different countries visit Japan now a days so some ramen shop produce ramen without pork.

http://www.feeljapank.com/halal/halal-tokyo02.html

 

I prepared ground chicken and braised chicken for those guests and we cooked both chicken and pork in the class.  I usually very careful to serve specific religion food and allergy food for each requested guests and I also ask all the participants to  cooperate do the process securely.  I appreciate the guests all the time they are cooperative with kind.

Ramen menu on Oct 7th ’16

Pork/chicken Miso ramen ( garnish with sautéed vegetables, sautéed  minced pork/chicken, braised pork/chicken,  simmered egg)

Pork / Chicken Gyoza

Cucumber sweet sour sesame dressing

Green tea pudding/agar-agar

img_4479

I’m always glad when the guests say “good taste” for the ramen since it takes many times of practice for making recipe.

Many thanks for today’s guests from Australia and Israel!

Kisshy

 

 

 

 

A private class on Oct 5th

I have a cooking class guests from Hong King. They are so lovely, fun and sweet girls and I enjoyed cooking pretty much!

The guests and I communicated thorough email to decide the menu.  The guest wanted to learn ” real Japanese cooking from the scratch and decided the menu as….

Squid steamed rice Ikameshi

Japanese style roast beef w / fresh greens wasabi dressing

Maki sishi

crab meat croquette

eggplant chicken nimono

Mizuna clear soup

matcha pudding

Since I was soooo busy that I didn’t have chance to take those pics!

I believe taking local food cooking class is such a good idea to take the skill and experience back to your country. The guest today learned a lot and I believe they will cook easy Japanese home cooking at their kitchen.

 

Many Thanks Maruko and Hiromi!

Kisshy

Japanease cooking class on Sep 29th

The class welcomed a couple from L.A.  It was the last cooking class on September.  It was still hot and humid day even though it was almost autumn season on the calendar. I believe this summer in Japan must be hard for human!

Although the weather was like summer, I’d like to express autumn on the dining table.  we prepared sweet potato rice  at this time.

Japanese  sweet potato has a unique texture I, and the customers never seen in outside of Japan.

The outside is beautiful purple and inside is white. It contains a dense starch so the potato become nice and soft texture, but not watery when it cooked.  We Japanese have been eating  baked potato as a natural healthy snack.

I had a request as no pork for the ingredients so we cooked fish Nanban-zuke for the main course.

 Today’s menu on Sep 29th ’16

     Mackarel Nanban-zuke

   Cucumber  sesame dressing

eggplant with miso-egg sauce

img_4464

img_4468

img_4469

I’ve shared information of halal café in my neighborhood  just opened the day before.  There is in Sophia University in Yotsuya.  Everybody could visit the café.

Tokyo Halal deli & café

http://www.sophia.ac.jp/eng/info/news/2016/9/globalnews_2042/09262016

There is a pray space in a same building.

The today’s guests visited the café and said very nice and clean.

Many thanks for a sweet couple from L.A!!

Kisshy

Interview and shooting on September 18th

I welcomed Tokyo expats polish couple on the day.

Ms. A and her husband Mr.V enthusiast for Japanese cooking / food culture.  Ms. A has a great knowledge of Japanese food as well as food ways on other countries.

She had researched about  washoku culture very well before the interview moreover,she LOVES them, so we could understand each other very soon.

 

Wiktor said he is an amateur photographer, but see his pictures are amazing as a professional!

washoku-lplate

 

eggplant

Photo by Wiktor staniecki

 

 

 

Since I’ve been working for obtaining sake sommelier, I served seasonal sake at this time.  I’m glad Wiktor liked the pairing of food and sake.

 

 

Today’s menu

 

Grilled salmon Yuan marinade

eggplant miso-egg cream

Maitake mashroom tempura

sweet potato rice

Shiratama -mochi  red bean paste/ sweet soy paste

 

 

Here links to her article.

 

The charms of Japanese autumn

She also writes for polish-Japanese community

http://www.polonia-jp.jp/

Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!

 

Kisshy

 

 

 

 

Private cooking class on Sep 14th

I had a cute guests on Sep 14th for a private class.

the menu today was

Salmon Teriyaki

Teriyaki chicken

udon noodle

Rice ball:  omusubi

Tempura

Egg omelets: Tamago-yaki

It was a busy class. But see  such beautiful girls!

vivi

They cooked rolled omelets  very nice shape!

I’m glad that they both like Japanese food and ate very well!

Hope you’ll get square pan and cook it again in your country, Australia.

Many Thanks!

Kisshy