Cooking sushi platter!

 

I have welcomed a group from Ireland near Dublin. They love Japanese food and cooking.

What we cooked today

Sushi Platter  ; Maki-zushi, Inari-zushi, salmon nigiri-zushi

Cooked eggplant with miso sauce

Cucumber with sesame cream sauce

Miso soup

Makin sushi platter is something that trying  something new and creative activity.

So glad they enjoyed cooking all dishes!

Many thanks!

 

Kisshy

 

Vegetarian & pork Ramen/Gyoza class

This  was going to be another pork Ramen and Gyoza class for an American couple from San Diego, until I receive a request from a family from Israel, one of whose daughters is Vegetarian but the rest of the family love Japanese pork Ramen. So we ended up making both together!

For vegetarian Ramen, I used dried Shiitake mushrooms and Konbu seaweed for a base soup stock. Then we also cooked fresh mushrooms and garlic with leek, soy milk, sesame paste and miso. For many vegetarian dishes, sesame does a great work but Miso is another very ideal seasoning. 

This vegetarian version of Ramen soup turned out very rich and creamy, in fact my other guests also enjoyed tasting this soup.

For vegetarian Gyoza, I usually use Tofu and another kind of mushroom called Maitake. The only thing you need to mind is that Tofu will not be as sticky as meat when mixed, so the ingredients tends to fall apart and it may be a little harder to tack the filling inside Gyoza wrappers. A few drops of sesame oil might help.

The only issue was that there were a lot  more preparations than usual and I did not take any photos of our yummy accomplishments (tears in my eyes)…

 Many thanks for coming!

Akiko

Ramen cooking report from our students

I was so glad to hear  from a couple from Sydney,  just took  my Ramen class weeks ago.

They are  real foodie and Japanese food lovers. I had great time with them cooking together and I learned a lot from them too.

Surprisingly, I got email from them this week and they already cooked Ramen using a recipe what we cooked at the class. A bowl of ramen looks just like the ramen in my class!

The cha-shiu, braised pork, seems soft and juicy and the runny egg is perfect.  They said the runny egg yolk was littile challenging, but I can’t find any problem??

I’m so glad to know you enjoy the ramen at home.

 

Thank you very much for sharing   such a wonderful experience!

 

Kisshy

 

Sushi platter class for a private class

I had a request for a private sushi cooking class which includes making  Nigiri-sushi, temari-sushi, sushi roll and inari-zushi  from a girl from Taiwan. She loves Japanese food and wanted to learn how to make those various kinds of sushi.

She made  an egg omelet for sushi roll and an egg  sheet for temari-zushi successfully.

Also she got how to make  good shape of nigiri-zushi  right away.

Her plating presentation is perfect!

Although she is very busy for her work during the stay in Tokyo, she came over  for learning Japanese cooking.

Thank you for choosing our Musubi Cooking Class!

Menus

A sushi platter

Salmon aburi-zushi, Inari-zushi, temari-zushi and sushi roll

spinach with roasted sesame and tofu cream sauce

Cooked Egg plant  miso-dengaku, sweet miso sauce

Miso soup

Kisshy

 

 

Japanese cooking class on Jul 13th

It is Ramen Class today!

Menus

Miso Ramen with sautéed ground pork and simmered pork on top

Gyoza

Crushed Cucumber marinated with soy- ginger

Rice

Matcha cake

Welcome to my kitchen, wonderful family from New Zealand and food lover Spanish man!   They loved Miso Ramen. The class was a lot of fun and I laughed a lot during the class. Thank you everyone to make the class delightful!

 I’m glad to hear that the family cooked Ramen after they got back to their home in New Zealand.

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This is Miso Ramen we cooked at the class.

I prepare  chicken soup and simmered pork hours ahead and we will finish wish season the soup, stair fly vegetables and sautéed ground pork  and preparing ramen noodle together at the class.   we made Gyoza in the class. everybody like to wrap the gyoza, and did very well!

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The places we shared at the class….

When there are more than two groups in a class, we often share the trip information.  I often realize that there are many aspect of Tokyo even Japan, like food, hot springs and  amusements but I haven’t know a lot of things. Now I learn a lot from my gests.  I appreciate that very much!

This is a nice sushi restaurant.  The price is super, but believe it worth.

Kyu bei 

http://savoryjapan.com/travel/tokyo/kyubey.html

 

sushi shou   in yotsuya  Alain Ducasses favarite, pricy too

http://www.yelp.com/biz/%E3%81%99%E3%81%97%E5%8C%A0-%E6%96%B0%E5%AE%BF%E5%8C%BA

 

 

This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market.  “Sushi-sei”

http://www.sunnypages.jp/travel_guide/tokyo_restaurants/sushi/Tsukiji+Sushi+Sei%E3%80%80/796

 

This is Okinawa shop in Ginza. The shop might have sea grapes.

https://travel.sygic.com/Japan/Tokyo-Prefecture/Tokyo/Ginza-Washita-Shop/

 

 

This is a website for taco rice in Tokyo  written in Japanese but pics are nice.

http://www.hotpepper.jp/food/KEY0016/f1600594/SA11/

 

 

Many thanks!

Kisshy

 

Ramen class for mother and daughter a private class

I’ve welcomed close mom and daughter from Indonesia this morning for ramen class.

They requested a fish dish besides the ramen course, and we cooked additional swordfish dish.  I’m glad they liked all the food, and hope they cook them back in their kitchen.

 

Making Gyoza, they made great shape of gyoza!

Miso ramen with Char-shiu, pork miso, runny egg,  sauteed vegetables, corn.

Thank you for coming ramen class!

 

Kisshy

 

 

Ramen Class on September 27th

I welcomed three girls from London this morning.   They are all joyful and  the class was so fun!

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They said that their friend took  my class last March and he recommended them to take the class.  I’m so glad to hear that!!

We cooked ramen, gyoza and a cucumber dish at the class.

We enjoyed cooking and chatting then preparing dishes. All they love Japanese food and willing to bring the cooking back to their home.

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We enjoyed Ramen meals.

Hope the girls have chance to cook ramen and other Japanese meals at home.

 

Many thanks!

Kisshy

 

Salmon saute class on August 31st

It is my last day to give cooking class in August.   It had been humid and warm weather during summer.   I’m glad to give  many classes and met many people from over the world.

I welcomed a couple from France for cooking salmon sauté with vegetables in miso sauce and Inari-zushi ( sushi).  They liked inari-zushi so wanted to make how to make.

I like inari-zushi, and honestly I buy them rather than home making since it takes time to prepare it.   Although I make it annually or twice a year when I prepare for family event, home made Inari-zushi is much tastier than the store bought.

First, we cooked rice and making vinegar sushi rice. Meanwhile we cook fried tofu in seasonings and let them cool in room temperature. Then making small rice balls and put the balls into the fried tofu pockets.

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The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.

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Finally we  made big lunch and the couple enjoyed the meal.

As long as you can get fried tofu and fundamental Japanese seasonings, you can make your own Inari-zushi.

Hope you enjoy making inari-zushi back your home!

Many Thanks!

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

 

 

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