Recently, I had a guests from 3 continents all at once: Italy, US, and Australia. A truly global crowd!
We always wear our Aprons. It’s the Japanese way! Let’s get to cooking!
First, we learn how to make Japanese Soup Stock (Dashi) to make Miso-Soup. I prefer to mix and match many kinds of miso so we can enjoy different tastes everytime. It’s so much fun to invent your own taste!
You must cut the vegetables very thinly for Nanban-zuke, everyone did good job!!!
Today’s menu is:
– Salmon Nanban-zuke (Salmon marinated in sour sauce) as the main dish
– Deep-Fried Tofu with Japanese Dressing and Miso Eggplant Stir-fry as the 2 side dishes
– Rice and Miso soup
It’s so much fun to talk the people who came from all over the world who love eating and cooking! We talked a lot, but especially about the food in Italy and Japan!
Thank you so much for coming!
The other day, I had a lovely family from Sydney, Australia.
You can see how much fun we had during the cooking class. Plus, the intimacy of having visitors to Japan come into your house to learn creates a wonderful bond that we all remember forever.
This time, we talked a lot about the difference of ingredients and the cooking difference between Japan and Australia.
The day’s menu was:
Main dish: Oyako-Don (Chicken and Egg Rice Bowl)
Side dishes: Tofu-Steak with Miso Marinated Pork and Eggplant in Dashi
Plus, Rice and Miso Soup with Tofu
I was able to answer lots of their questions about Japanese culture, wearing kimonos, and education. We had a really fun time together.
And also we talked about Japanese table coordination and Japanese flower arrangement. They loved ZEN style!
As always, seasonal fruit for desert.
Thank you so much for coming to Musubi Cooking Class!
Good morning from cold Tokyo.
Recently, I had a couple visit me from Dubai, who already had great knowledge of Japanese cuisine. They wanted to see how real Japanese people cook their favorite main dishes.
The two main dishes they selected were Tonkatsu (Japanese Pork Cutlet) and Saba no Miso-ni (Miso Simmered Mackerel).
The two side dishes I paired with their choice of mains were Pickled Wakame (Seaweed) Cucumber Salad and Japanese Sesame Spinach Salad.
Of course they enjoyed making Miso Soup made with fresh Japanese Soup Stock and Rice.
While eating, we talked about Japanese traditional events and food, cultural differences, home cooking and so much more…we couldn’t stop talking! :-). I also taught them how to use different ingredients when it is difficult to get authentic Japanese ingredients in their home country. For example, in Dubai it is difficult to get Japanese sake.
We enjoyed a lot of eating and learning about Japanese home cooking!
Thank you for coming
It was a chilly winter day in Tokyo but I had a lovely day with a beautiful young couple from Perth WA, Australia. They have already experienced quite a variety of Japanese cuisine. I was amazed to hear they even have a rice cooker at home and sometimes make their own sushi rolls!
At my class we made typical Japanese family cooking, kinds of dishes we enjoy eating normally. Lots of vegetables and mushrooms.
The menu was: Nanbanzuke of swordfish (deep-fried and marinated in Japanese vinegar and soy sauce with fresh vegetables), spinach with sesame sauce, eggplant with sweet miso sauce, and of course Dashi stock for soup.
Both did a great job, cutting vegetables perfectly thin and sesame grinded into a nice smooth texture. It was a delicious lunch and I hope the couple enjoyed the cooking experience and lunch as much as I did.
Thank you for coming !
Hello, this is Yuki, one of the instructors of Musubi cooking class.
I started to teach Japanese home cooking and Japanese table coordination during the 7 years I lived in Los Angeles, USA. When I moved back to Japan in September of 2016, I, of course, wanted to continue teaching Japanese home cooking in Tokyo.
This is my first blog entry for for Musubi Cooking, so hopefully you can enjoy seeing how fun it is to learn (and eat!) Japanese home cooking at home in Japan!
For the Tempura Class, I had guests from Australia and the U.S.
Everyone enjoyed learning how to prepare the Tempura!
And also enjoyed taking pictures of each other!
The menu for the day was as follows:
1 Main Dish:
2 Side Dishes:
Pickled wakame seaweed and cucumbers
Japanese sesame spinach salad
and Rice and Miso-soup
Seasonal Japanese fruit
Looks so yummy and beautiful!
We enjoyed eating and a nice conversation about fun things to do during your trip to Japan. It was great having you, thank you for coming!
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.
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.
Sesame dressed cucumber
I shared one little thing better buy kitchen tool in Japan.
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!
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.
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.
The menu on Oct 22nd ’16
Miso ramen with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg
Cucumber with sesame dressing
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
Thank you for the precious time!
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.
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
salmon lover’s plate …
Thank you for coming our cooking class! I’ll see you next week for Ramen class.
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.
Today’s menu on Oct 13th
Chicken Kara-age s
Shredded cabbage with wasabi dressing
Cucumber sesame dressing
Simmered egg plant
Rice/ miso soup
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!
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.
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
Many thanks for the great time!