Deco- style Sushi Rolls with Singaporean artist couple, Nov. 2017

This late November class was a bit tough one for me, as I received a request for a special Sushi Roll.

It was the beginning of winter season when everybody would start thinking about Christmas and new year holiday, so my young guest from Singapore suggested me if we could challenge to make a sushi rolls with Xmas tree or snow man patterns!

I have never tried Xmas tree nor Snow man sushi, but I knew one very pretty pattern called ‘star’, with an egg-roll inside. No fresh seafood inside so a little disappointing if you are a Sashimi lover, but her husband does not eat Sashimi so in this case, it worked out even better.

So the menu for this class was fixed as follows;

IMG_6889

Deco Sushi Rolls ‘Star’

Chicken Nanban (sweet and sour, Japanese fusion style deep-fried chicken)

Spinach with sesame sauce

White Miso soup with potato & cabbage

At the kitchen, my guest was very patient and she never got tired until we finally made everything successfully, including home-made egg roll and sweet & sour Nanban sauce ! Her husband also liked the taste of chicken Nanban and the sauce for it, made with mayo, fresh chopped onion & boiled egg.

IMG_6927IMG_6929

Deco Sushi Rolls with star was a time-consuming recipe and it takes a lot of hand works, then you would end up eating a lot of rice, colored and seasoned with a few different ingredients, but it really had an appealing look. Truly ideal for your gathering tables.

IMG_6931

After a few weeks, I heard from my guest that she had made Deco Sushi Rolls back in Singapore! It was such a huge joy to hear and she even created her own design this time, I would call it a plum flower maybe. Here is her photo!

image1

Isn’t it just gorgeous!  I was so happy to hear that her guests also loved this Maki(Rolls).

Many thanks for coming and your photo!

Akiko

 

[fts_instagram instagram_id=japanesecookingtokyo pics_count=6 type=user height=450px profile_wrap=no]

 

Chicken & Gyoza class with Aussie Danish foodies, Oct 2017

The main dish for this early October class was  Chicken Teriyaki, side dishes as a small portion of  Gyoza with pork & vegetables, as well as spinach with sesame sauce.

It was a lucky class as one of my guests happened to be a cooking teacher at primary school, so everything proceeded very smoothly. Lucky for me too, as I could exchange some interesting recipes with her after the class! My twin daughters are looking forward to trying  them very soon during their winter vacation.

People gathered at my kitchen on this day were a lovely family from Denmark and a talented couple from Perth, Australia. So naturally the conversation got started about the Danish royal family and a bride from Australia! What a small world.

IMG_6445IMG_6446

Chicken Teriyaki dish was a request and the Dad  was particularly patient to learn the recipe. With authentic Mirin and Shoyu simmered together, Teriyaki sauce would naturally turn thick and shiny.

If you like it sweeter, you may add more Mirin or sugar. If you prefer savory, maybe reduce the amount of these sweet seasonings. Home cooking is always simple once you understand the  basic formula.

I hope my guest enjoyed their experience at my kitchen as much as I did.

Many thanks for coming!

 

 

Ramen class; what really are inside this irresistible bowl? Nov 2017

Our beautiful season of Autumn was almost gone and the request from my American guest on this day was a bowl of Ramen, a perfect hot noodle dish for a chilly day.

He explained  that he was not really planning to prepare Ramen on his own after returning home, but he loved this food so much that he was curious to find out what ingredients and cooking method are used.  He said he wanted to understand what Ramen is exactly.

I was impressed that is a very nice approach and happy to share what little knowledge I have learned about Ramen.

We also made Gyoza, everybody’s favorite companion with Ramen, as well as simple cucumber & sesame oil salad.

IMG_6906 IMG_6912

I buy my noodles from supermarket but soup stock is 100% home made. Pork leg bones are the main ingredients for my base soup stock and  some chicken wing tips and seafood Dashi stock are combined together. Then of course finish up the soup with soy sauce &  Mirin  used for simmering pork slice.

My American guest has been travelling several Asian countries such as Cambodia, Korea etc.  Japan was his final destination before flying back home and the day he visited my kitchen was his final full day in Tokyo so I really  hope he was happy  spending  his last hours cooking with us.

Many thanks for coming!

Akiko

 

Schedule Nov – Feb

All locations are at midtown area in Tokyo. Some availalabe spots are listed below, but we are flexible to open new spots for you. So please contact us if you have any request.

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Nov-1 Wed 10am-1pm Yotsuya Menu: Salmon sautee with miso sauce / daifuku-mochi instructor: Kisshy
Price: 8000 yen,
Nov-2 Thu 10am-1pm Yoyogi-Uehara station Tempura instructor: Yuki
Price: 8000 yen,
Nov-8 Wed 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-9 Thu 10am-1pm Yoyogi-Uehara station instructor: Yuki
Price: 8000 yen,
Nov-13 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-15 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-17 Fri 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-20 Mon 10am-1pm Hanzomon Ramen instructor: Akiko
Price: 8000 yen,
Nov-22 Wed 10am-1pm Yotsuya Ramen instructor: Kisshy
Price: 8000 yen,
Nov-24 Fri 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-27 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-28 instructor: Kisshy 10am-1pm Yoyogi-Uehara instructor: Yuki
Price: 8000 yen,
Nov-29 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-30 Thu 10am-1pm hanzomon sushi roll & chicken nanban instructor: Akiko
Price: 12000 yen,

 

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Dec-1 Fri 10am-1pm Yotsuya salmon cabbage Kisshy
Price: 8000 yen,
Dec-4 Mon 10am-1pm Hanzomon Sushi roll Akiko
Price: 8000 yen,
Dec-6 Wed 10am-1pm Yotsuya salmon cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-7 Thu 10am-1pm Yoyogi-Uehara Yuki
Price: 8000 yen,
Dec-8 Fri 10am-1pm Yotsuya salmon cook with cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-8 Fri 10-13:oo Hanzomon Ramen (no cucumber) Akiko
Price: 8000 yen,
Dec-11 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-13 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-15 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-18 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-20 Wed 10am-1pm Yotsuya KIsshy
Price: 8000 yen,
Dec-22 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-27 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Jan-7 Sun ,14:00-17:00 Yotsuya salmon cabbage Kisshy 8000 yen
Jan-12 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-15 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-17 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-19 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-22 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-24 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-26 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
 Jan-30  Tue  10:00-13:00  hanzomon  Akiko  8000yen
Jan-31 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Feb-1 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-2 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-5 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-7 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-8 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-9 Fri ,10:00-13:00 Yotshuya TBD Kisshy 8000 yen
Feb-16 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-19 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-21 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-22 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-23 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-26 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-28 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen

 

 

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.

IMG_5982

One lady speaks Japanese and I was impressed she studies by herself! That encouraged me to improve my English.

IMG_5988 (1)

They wanted to know how to cook Tempura too, so I showed cooking tempura with few vegetables.  They liked them!

IMG_5990

 

Thank you for the great time, girls!

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.

IMG_5932

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.

IMG_5937 (1)

Great Job!

 

Many thanks,

Kisshy

 

Pork ginger and egg omelet for a man from Denmark in Jul

I had a request form a young Danish man to cook ginger pork as a main dish today.  Actually, he requested a recipe calls a few ingredients. Then I gave several dishes and he picked up pork ginger.

He found out there are many pork menus in restaurants in this country.  That is true, we eat more pork and chicken dishes than beef dishes since beef is an expensive ingredient  either  restaurants and grocery stores.

IMG_5796

IMG_5799

He cooks egg omelet, tamago-yaki.  You might see tamago-yaki in Tsukiji fish market as a street food.  The recipe of Japanese style egg omelet calls mainly egg, sugar and soy sauce. If you have square pan, you can make nice square omelet, but even if you don’t have the pan, as long as you have spatula,  you can make nice shaped omelet  in a round pan.

It seems not easy to make square shaped egg omelet, but once you get it to roll the egg sheet you can do it by yourself.

Hope you bring the technique back to your home and show off to your family beautiful egg omelet!

Many thanks,

Kisshy

 

 

 

 

 

 

 

Salmon teriyaki class in Jul Teriyaki sauce

I gave a class of salmon teriyaki class for a group of three people.   One sweet girl is a Tokyo expat and her friend came over with her husband  from Paris then participated in my class.

I am embarrassed to speak in English in front of a person who speaks both Japanese and English since my English is not that good enough.  However, I try my best to let the students understand what I explain in about food.

Most people impressed, or overwhelmed that Japanese cooking calls so much sugar.  The combination of soy sauce and sugar make taste rich and nice, so that teriyaki sauce as well.  Teriyaki sauce is only combining soy sauce, mirin, sake and sugar.  The sauce can be used for both fish(mainly salmon and yellow tail) and chicken.

IMG_5771

The taste of  sweet soy sauce flavor is called “ama-kara” taste in Japanese, and it go with white rice as our stable food, and sake as stable alcohol drink (!?).

IMG_5784

The friendship of  girls childhood friends made my heart warm. They are so sweet!

I’m glad to hear they liked ama-kara taste of salmon teriyaki. Hope you have a wonderful stay in Tokyo together!

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

 

Chicken Karaage & Gyoza class with Melbourne & NY couples

I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there! 

So the class was full of happy feeling from the start and lots of fun talks. The only incident was that  I was too busy chatting to take photos of what we prepared but believe me, they were yummy!

The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day. 

My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time. 

IMG_5956 IMG_5955

While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.  

I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!? 

I hope they enjoyed their time at my kitchen.

Many thanks for coming!

Akiko