The menu was;
Swordfish and salmon with Nanban-zuke sauce
Lotus with Mentaiko(salted Cod roe with red chili)
Eggplant with sweet & savory Miso sauce
Mis soup with clams
Rice, Pickled vegetables (Nuka zuke)
My guest for this class was a foodie lady from Boston, USA, who was interested in trying some Japanese wine (not Sake but wine produced at vineyards here) with Japanese home-cooking meals.
That was a very rare request as we usually choose Sake along with Japanese cooking. Some typical Japanese favorite like Siokara (salted squid) are so yummy with our Sake, but it will be a nightmare to pair it with wine.
On the other hand, there are various seafood dishes in our traditional meals and I love drinking wines from various parts of the world, so why not?
Here we are two happy girls being adventurous and we tried a few pairing! (I am very sorry our food were almost gone in this picture but please kindly think of this as a good sign!?)
I picked up a bottle from Yamanashi prefecture and another from Nagano pref. My guest told me that she has been studying not just wine tasting but also wine making at wineries! It was a perfect opportunity for me to get an authority’s opinion about pairing Japanese dishes with our domestic wines, how she like or not-like each pairing, how she would describe each taste, etc.
The words my guest chose to express her feelings, various aromas and tastes were truly impressive but all I remember now is that it was just a very happy few hours. Next time she is here, I swear I take notes.
Many thanks for coming!
This was another Gyoza class but we prepared 2 kinds of fillings, one is our regular pork & vegetable Gyoza, then Vegetarian version with Tofu, mushrooms and vegetables.
Tofu, or bean curd, is widely known around the world but I have noticed Tofu available in other countries are not always the same as ours in Japan. Not a few of my guest were surprised to see our Tofu and told me that their Tofu were harder in texture, not as fresh as the ones we normally get here.
Good fresh Tofu has an earthy flavour of soy beans. It is tasty as it is but also makes a great substitute for pork meat when you prepare Gyoza fillings. It is also super easy to mix with other ingredients. Sometimes our Tofu is too fresh so just make sure to drain it a little before you use.
It was the beginning of Autumn in Tokyo, the perfect season to use mushrooms in home cooking! We have a big variety of reasonable mushrooms in Japan, such as Shiitake, Maitake, Enokidake, Shimeji, Hiratake etc.
Sun dried Shiitake mushrooms make a great soup broth, which is an ideal substitute for our famous smoked bonito fish . I use this dired Shiitake broth as Dashi for 100% vegetarian miso soup and it is very tasty, both for vegetarians and non-vegetarians!
At the class, non-vegetarian guests also tried vegetarian Gyoza and they seemed to like it as well.
The only concern was if my guests could find the ready-made Gyoza wrappers at the supermarkets in their neighbourhood…. I am crossing my fingers that they did in Tel Aviv and Boston.
Many thanks for coming to my kitchen!
I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.
Since Sushi Rolls are widely eaten overseas now and all of my guest for this class seemed pretty accustomed to eating seafood, I wanted to try something different as Sushi fillings. At the nearby supermarket I decided to pick up SUJIKO, along other regular ingredients such as tuna, salmon, cucumber, Shiso leaves etc.
Sujiko is salmon eggs, protected in thin membranes inside salmon mother’s belly. When salted as it is, we call it Sujiko. When membranes are removed and each eggs are separated like cavier, we call it Ikura. Both are scarlet in colour, full of rich oily taste, and quite salty.
They are one of my favorite Sushi ingredients but I was not sure if my guests from overseas would like Sujiko or not. Still I thought its colour and taste gives a nice twist to Sushi rolls so I showed them my Sujiko. I was very happy that my guests were all adventurous enough to accept my recommendation. Actually some of them have already tried them before and found them just fine. Small world !
So I failed to surprise my guests but we all enjoyed our hand made Sushi rolls and other side dishes, including miso soup of course.
I hope my guests enjoyed their time at my kitchen,
Many thakns for coming!
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.
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!
It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever!
I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.
They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish. These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all.
The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo.
Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August. But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal.
I hope my Aussie guests liked Japanese style cooking experience at my place.
Many thanks for coming!
It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.
Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar. Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.
Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.
We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.
At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants.
All these expressions are important to describe our food and I am learning a lot from my guests at each class.
Many thanks for coming!
Gyoza, Japanese style dumplings are becoming one of the most popular main dishes these days. It is fun to make, yummy to taste! If you have several guests who have different dietary requirement, you can simply prepare different types of fillings. Some with pork, some with vegetables, which is what I did at this class.
I welcomed 4 girls from Ireland and USA on this day and 2 were vegetarians, so we prepared 2 types; pork Gyoza & mushrooms and tofu Gyoza. Both Gyoza also had vegetables like cabbage and same seasonings.
Once wrapped, they all look exactly the same so just be careful when you cook them to remember which is which.
My guests also liked our side dish with eggplant. In Japanese, eggplant is called ‘Nasu’, a simple short spelling but some Europeans call it ‘aubergine’, sounds more like a French dish with complicated technique but this is another easy and yummy home cooking menu.
The Miso sauce for this menu is sweet and savory. It is hard to explain the taste so you must come and try yourself!
I also learned one new thing about Irish culture from my guests, Leprechaun. Another long spelling but I am a fan of Harry Potter so this was easy to remember. I hope this little man will bring a lot of happiness and good luck to my guest girls from west and east of Japan.
Many thanks for coming!
At this class, one of the guest preferred not to use any seafood. I usually make Dashi stock and pork /chicken stock for making Ramen soup. As you may have heard, Dashi stock is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood. But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings.
In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time. There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.
Talking about blogs, another guest lady was a food blogger and her page was full of yummy photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering.
Her lovely daughter was also joining my cooking class. As a youngest participant, she was naturally appointed to hand-mixing of sticky Gyoza fillings, the most tiring part of Gyoza making but she has completed her mission very well.
The whole family were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!
I hope they enjoyed their time at my kitchen. Many thanks for coming,
I had my first vegetarian guest and her husband from UK on May 8th class, as well as another fun couple of sushi lovers from USA.
Japanese culinary is well known for using lots of vegetables and vegetable-oriented seasonings. Our cultural background with Buddhism has a lot to do with this. Buddhist monks do not eat any animal oriented food during their hard ascetic practices. Food provided at temples had to be vegetarian in many cases, so a variety of cooking methods with vegetables have been developed over centuries.
One of the ‘must’ ingredients for our vegetarian cooking is dried Shiitake mushrooms, called Hoshi Shiitake in Japanese. Well, more precisely, you don’t need to be vegetarian to appreciate the taste of this dried ingredient. I often use this stock to simmer chicken etc.
Like many other dried ingredients used for stocks, this needs to be soaked in water overnight before start cooking.
If the room temperature is above 20℃, it is better to put the water and dried Shiitake in a fridge. It is said dried Shiitake extract comes out better when the water is around.10℃. If you are in a hurry, you may use hot water to extract dried mushroom quickly but the taste is always better when you use cold water and take some time.
We cooked our miso soup with Shiitake and Kombu stock at this class. It was a season for sweet spring cabbage and tender new potatoes. They made perfect ingredients for fine vegetable soup stock.
For vegetarian sushi rolls ingredients, I picked up avocado, cucumber, Shiso leaves and some thinly sliced Takuan (salty pickled Daikon radish).
I hope my guest enjoyed their food and cooking experience at my kitchen.
Many thanks for coming!