I have welcomed beautiful family from Indiana, US.
The cooking day was their last day of 10 days trip in Japan.
Today’s cooking menus
Sushi platter ; Maki-zushi, salmon nigiri-zushi
cucumber with sesame dressing
Since all of the family member worked great, we cook all the dishes in time. great job!
Thank you all for sharing the special day in my cooking class.
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
Makin sushi platter is something that trying something new and creative activity.
So glad they enjoyed cooking all dishes!
The main dish was… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth!
The ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.
For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.
My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!
As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer.
I hope my guests liked their home cooking experience at my kitchen!
Many thanks for coming,
The main dish was Sushi rolls with fresh Maguro(tuna) and salmon, as well as avocado, Shiso herbs, cucumber, pickled Daikon radish, sesame seeds etc. My guests were also big fans of Tempura so we decided to cook a small portion with prawns, eggplants and Maitake, my favorite mushroom.
For ingredients of our Miso soup, I chose another kind of Japanese mushroom Enoki (very thin and white ones) and fried Tofu called Abura-Age or Oage, which has a spongy texture and great to be in soup. Not to forget the finishing touch, a few finely chopped scallions as we like to put something green on top of our Miso soup.
My guest couple was from Washington D.C. USA, so they told me they are used to humidity. Still it was such a hot and humid day in Tokyo, unusual for late June. Sushi was a very good choice as it uses a lot of rice vinegar. I think it helps to understand the way of our cuisine if you actually visit Japan and taste things in our climate.
Both of them have very interesting professions. It was so nice to know that they manage to make a vacation to Tokyo out of their busy schedules and chose our cooking class out of so many great places out here!
Many thanks for coming!
I have welcomed close father and daughter from Israel for ramen cooking class. The cooking day was the last day of their 45 days trip in Japan for them. I appreciate to choose our cooking class for their important day.
I had a request for cooking ramen and gyoza with chicken. I usually use pork for ramen toppings and cook braised pork in advance of the cooking class since braised pork need long time to cook.
However, chicken for ramen topping doesn’t need so much time and I can show how to cook it in the class. It is very easy, soft and moisture with little technique, moreover it goes with ramen.
The father and the daughter did a great job for cooking, at this time making gyoza. They picked up how to fold gyoza dumplings and made good shape.
They enjoyed cooking with long chopsticks.
Thank you for coming my ramen class!
I have welcomed a family from Philippine for cooking class. Their request was Chicken Karaage and ramen. The kids LOVE chicken karaage, which is Japanese fried chicken, and they want to learn how to cook to cook at home.
I strongly recommend to cook chicken fry at home. You can use fresh vegetable oil for frying which is healthier than dinning out.
I was so impressed that the boys have great cooking skill. They often cook at home and I heard the older brother baked cup cake for mom’s day by himself, wow!
They have wonderful knife skills!
I’m sooooo glad to hear they loved the Karaage which was made by themselves. I’m so proud of you guys!
Hope you cook Karaage at your kitchen.
Thank you for coming our cooking class!
Swordfish and vegetables cook in miso sauce
Summer vegetables with sweet miso sauce
I’ve welcomed one group of two families at the class. They came from different places, Colorado and Melbourne, and they are really close. It is their annual reunion trip. Thank you very much for choosing our cooking class! There are lot of laughing and fun during cooking and lunch time.
They did good job for making mochi for dessert.
See their all beautiful smiles!
Hope you have wonderful trip trough Japan and more wonderful food experience!
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!
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!
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
Here is Sake no Chan Chan yaki !(salmon veggies grilled with miso sauce)
Lovely couple from Finland really wanted learn something fish main dish except Sushi but they can cook easily at their home. I think salmon in Finland is very fresh and perfect recipe!!!
They really enjoyed cooking and eating Japanese foods !
Thank you for coming !