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

 

 

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

 

Sushi Class for a family : ingredients for sushi rolls

I’ve welcomed a family this morning for Sushi class. Sushi is popular in thin month.

 

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I prepare those ingredients for sushi roll.

Fresh salmon ( usually imported from Norway) , cooked shrimp, cucumber, avocado and seasoned fried tofu. I like to use fried tofu as ingredients for sushi roll.  It is easy to prepare and soy sauce based sweet soy sauce flavor makes the roll tastes better. Participants love this adding their roll.

This is fried tofu, we calls it “abura-age” in Japanese

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Cut this fried tofu in thick julienne, then simmer with soy sauce, sugar, sake and mirin  until liquids become thickened. You many keen to this flavor  sushi, Inari-zushi, the outside of rice is cooked fried tofu.

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This is desirable for vegetarian dish.

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Today’s participants enjoyed to make sushi roll.

Hope you will make sushi roll when you get back to your home!

 

Many thanks!

Kisshy

Sushi rolls class with foodie sisters / July 2017

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.

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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!

Akiko

 

Sushi roll and cooking fish class on Jul 5th ’17

I had special request to make sushi roll and cooking fish by a couple from UK.

Regularly our cooking class offers one main dish, two side dishes, rice and miso soup. However, we can cope with extra main dish or side dish if someone requests with additional fee.

Then we decided to cook Salmon naban marinade which is Japanese style escabeche, sushi roll, cucumber with sweet sesame dressing,  fried eggplant with miso sauce at the class. I assumed the class will be busier than the regular class, so I prepared the ingredients elaborately.

Making sushi roll is challenging, but mostly the participants has done very well, embarrassedly, sometime better than me(!).

The participants were well done for chopping ingredients and major the seasonings to make sauces.

 

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Making an egg omelet for center of sushi roll. Little challenging at the begging of the part, but I’m sure you will get accustomed and finally make a beautiful omelets.

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Spread out vinegar rice over nori seaweed to make base of the roll. .

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They made beautiful sushi rolls and enjoyed for lunch.

I appreciate your amazing review for Trip Advisor. I’m glad you and your wife enjoyed the class.

Thank you for coming!

Best,

Kisshy

 

 

 

 

 

 

 

 

 

 

Ramen Cooking Class on June 23rd ’17

I had a Ramen class and the  participants are wonderful couple   came from London today.

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You may figure out how cooking Ramen is complicated when you take the cooking class.  The key taste of ramen is how much  UMAMI containing in the noodle bowl.

I prepare some items for the ramen the day before.  Braised pork is one of them.  I tried to complete cooking ramen in 2 hours cooking time in the class, and I’ve tried to cook braised pork in an hour. However, the result is not good enough for me. May be I need more practice, but I couldn’t satisfied the taste and texture of the pork.  So I decided to cook in advance, the night before.

Many participants at the class were impressed on this braised pork. It takes time to cook, but the seasonings are quite simple: soy sauce, sake and sugar.

Cooked pork produces Umami a lot, so I used cooked sauce for ramen soup.

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I like to use pork shoulder for braised pork, but can be substitute to other part of pork.

 

Adding hot water to cooked pork seasonings becomes nice ramen noodle soup. My ramen cooking containing more umami into a bowl though. How profound  to know umami and ramen!

Many thanks,

Kisshy