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

 

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

 

 

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

 

 

A private class on August 7th

I welcomed a lady from UK this morning.  She requested salmon-nanban marinade as a main dish.

During our cooking, she asked me how to cook tempura, so I decided to cook vegetable tempura as a side dish. She liked shiso leaves tempura, crispy green leaves, as you see in the middle of tempura plate.

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She said she will use fresh sage leaves in her garden instead of shiso leaves.  That is such a great idea!

Many people from outside of japan  keen to cook this shiso tempra at their home, but it is not easy to find except Japan unfortunately.  Then her advise reminds me for cooking school in NY, I learned the crispy fried sage garnish, which is slimier to tempura.  I’ll let the people that sage leave is good substitution  from now on!

 

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She liked the food we prepared very much. We have time to talk about her life in London and her trip in Japan.  It was really interesting and time flied.

Hope you cook fresh sage tempura to your loving grand children!

Many thanks!

Kisshy

Salmon nanban marinade class on August 6th

I welcomed 3 girls today for my cooking class.  We cooked salmon – nanban marinade, cucumber dressed creamed sesame, pan fried eggplant with miso sauce, rice and miso soup.

I served fresh bonito sashimi as extra seasonal dish.  I’d love my guests to taste something seasonal small dish, which may not encounter the taste for non-Japanese people  at common restaurants.

Serving fresh bonito sashimi with julienne fresh Japanese herbs is one of our Japanese summer delight. We eat the bonito sashimi with ginger and vinegar sauce instead of wasabi and soy sauce.

Also we prepare edamame-rice. Edamame is also now in season. I thought  fresh edamame, I meant non- frozen, might be unusual for visitors.

I’m glad to share the people come to my class and find something new “real” Japanese taste.

Today’s participants enjoyed those tastes pretty much so I’m glad to hear that.

 

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Hope you enjoy the trip in Japan, and hope you will become familiar to cook Japanese food!

 

Many thanks,

Kisshy

 

Sashimi Class on Aug 4th

I had a couple from Scotland at the class and they requested preparing  Sashimi at the class.

I always ask how do you prepare sashimi, because we rarely prepare it from whole fish at home. Honestly, when I prepare sashimi for family meal, I usually buy precut sashimi and serve in plates, no effort.

After our communication, I found out the couple is interested in to cut the fish block nicely  and prepare rightly in plates,  which is capable for me.

Then I started researched how to plate Sashimi in certain way and had practiced cutting and slicing sashimi using salmon and tuna. My cooking teacher at Egami cooking school, authentic Japanese cooking school, gave  me advices, I really appreciated.   Even though I learned raw fish cutting techniques at French cooking class at NY, the way  is different because the cooking knife is different.  Eventually I learned a  lot about Japanese cooking and culture for preparing the Sashimi class.

The cooking class was wonderful with a couple who love Japanese food. The area they live don’t have grocery store, but they often order ingredients on internet. I’m impressed their effort to cooking Japanese food.

At the end, the couple did very well to cut sashimi and plating nicely. IMG_5821

I’m so glad to get email from them after they got back to heir home which includes the picture they plated sashimi with fresh Scottish salmon beautifully.

Hope you enjoy Japanese cooking!

Many thanks,

Kisshy

 

 

 

 

 

 

 

 

 

餃子

今日はスペインからの新婚旅行のカップルをお迎えしました。予約のやり取りから、旅先で食べた餃子がとっても美味しくてぜひ自分で作ってみたい!という熱意を感じていました。
野菜が沢山入った餃子は我が家の人気メニューで、皆で作るのも食べるのも楽しいパーティーに向いている料理です。是非一緒に作りたいと楽しみにしていました。

この日のメニューは主菜に餃子、副菜はきゅうりの胡麻酢和え、茄子田楽、鰹のたたきに薬味をたっぷりのせた小皿、ごはんに味噌汁でした。 お料理の好きなカップルで奥さんがリードしながら手際よく材料を刻み、調味料を合わせ、味噌汁の準備や茄子田楽用に茄子を焼きます。

鰹のたたきは、旬の日本の味としてお出ししていたところとても好評でしたのでこの頃の定番メニューになっています。近所のスーパーにほぼ毎日手頃で新鮮な鰹のたたきが手に入るので、薄めに切って、薬味にたっぷりのみょうがや紫蘇、おろし生姜をのせてポン酢で召し上がって頂きます。鰹はくせがある魚なのでちょっとしたチャレンジでしたが、今のところ100%のお客さんは「ん~!」と美味しいうなり声を共に召し上がっています。この「ん~!」という声をきくと「やった!」と心でガッツポーズをしてしまうほど嬉しいのです。 日本人にしてみれば当たり前だけど、外国からの方がレストランだと頼みにくいようなメニューを味わってもらいたいです。

餃子の話に戻りますが、クラスで餃子を作る時には皆さん餃子の皮にあんを包む作業はとても楽しんでくださります。 最初に見本を見せるのですが、「さあ、皆さん!1回しか見せませんから、からよーく見て下さいよ!笑」なんて子供に教えるように注意を引きながらデモンストレーションして見せます。お客さんご自身で作る番になると、「あら、フィリング(あん)が多かったわ!」「あなたの綺麗に出来たわね」「上手にできないわ・・笑」など、おしゃべりしながら、または集中している方もいらっしゃいますが皆で手を動かして同じ料理を作るのは楽しいものです。 時には「どんな形になっても餃子を焼いた後 up side down 上下裏返してお皿にのせるので、形はあまり関係ないんですよ」と声を掛けたりもします。

今日の奥様は帰国したらお友達を招待して餃子パーティーをしたいと餃子を包む作業も真剣でした。習いたい、と真剣な姿勢の方には私も持っている知識を全部教えたい。先日雑誌で読んだ餃子の作り方は、ひき肉を白くなるまでよく混ぜる、あんと皮の間に空気を入れないように包むと良いと書いてあったことを思い出して伝えました。そして後半はびっくりするくらい上手でした。また私を上回る出来上がりでした(汗)。

クラスで餃子を作る時はダイニングテーブルの上でホットプレートを使って焼きます。焼いている間にテーブルセッティングを済ませ、蒸し焼きにしたホットプレートの蓋を取り、ごま油で色よく焼き付けます。フライ返しでお皿にのせた餃子がちょうどよい焼き色で写真も沢山とっていかれました。

ランチタイムにはとても美味しい!と沢山食べていかれました。一緒にお出ししたきゅうりの酢の物や鰹のたたきのとても気に入っていらっしゃいました。

いつも最後に少しのデザートとお茶をお出しします。この日はちょうど頂き物だったカステラをデザートにしました。お客さんに「このお菓子はカステラといって、語源はスペイン語らしいですよ」というきっかけで話始めたところ、スペインにカスティーリャという地域があるんですよ、という話も伺いスペインのスイーツの話に及びました。

餃子に限らず、ご自身の好きなものをメニューにリクエストされる方が時々いらっしゃいます。家庭料理を教えているのでお店で食べたことがある味とは違うこともあるかもしれません。 それでも、来て下さったお客さんが帰国されてご自分のキッチンで作ってみるには特別な調味料や何日もかけて作った秘伝のたれは使えませんので身近にある材料で再現できるように心掛けています。 そして、期待していたように料理がおいしく出来上がり、満足して頂けた時には心から嬉しく思います。

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Schedule

All classes are operated at instructors’ homes in midtown Tokyo. If you are the first reserver at the spot, you can discuss with instructors what to cook on the basis of your preference.

Aug-23 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-24 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: Instructor: Kisshy
Aug-25 Fri 10:00-13:00 Meeting at Yotsuya Main dish Nanban Instructor:Kisshy
Aug-29 Tue ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-30 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Aug-31 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy

 

Sep-5 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor: Yuki
Sep-6 Wed 10:00 AM Meeting at Hanzomon Main dish: Ramen & Gyoza Instructor:Akiko
Sep-7 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-8 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-11 Mon 10:00 AM Meeting at Hanzomon Main dish: ramen & Gyoza Instructor:Akiko
Sep-12 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-13 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-14 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-15 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-19 Tue 10:00 AM Meeting at Hanzomon Main dish: Sushi rolls instructor: Akiko
Sep-20 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-21 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-25 Mon 10:00 AM Meeting at Hanzomon Main dish: Gyoza Instructor:Akiko
Sep-26 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-28 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki

October/November: Weekday only, 10am