We had welcomed 19 staff members of Nike company for their team building program. The staffs came from the branches in all over the world and spend several days together in Tokyo. Every one are very close and so cheerful!
We offered making sushi, miso soup and Japanese side dishes. People were divided in 5 groups and each tables competed how well done for cooking and presentation.
After the meal time we had sake tasting and a quiz. They had so much fun at the time.
Thank you for coming our cooking class!
Participants today are a couple from UK and young friends group came from Switzerland. They became close over cooking time and exchange their trip tips in Japan.
Assorted Tempura: summer vegetables and seafood
Cucumber with creamy sesame dressing
Summer vegetables with sweet miso sauce
I’m always impressed the students handle long chopsticks for cooking very well!
I have welcomed a family of 4 people from Michigan.
Their request was karaage, Japanese fried chicken.
6 years old boy participated in cooking at the class.
He is making mochi dough, great job!
We’ve welcomed a couple from Perth, Australia.
We cooked ramen and gyoza.
I was pretty impressed the beautiful flared gyozas! I’m proud of my students made better gyoza shape than me.
They are also good at handling chop sticks for cooking.
Crushed cucumber with sesame dressing
The main dish was Sushi Rolls with salmon, avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.
On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks!
We also prepared Japanese style fried chicken, Karaage. Batter is not very thick and outside is crispy, inside of the chicken thighs so tender and juicy with good flavor of garlic, ginger and soy sauce.
Of course, I asked my guests to shred our most important staple food, Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma. My Swiss guests found our home-made Miso soup very tasty, too. He even took a very nice photo and send it to me.
Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking experience at Tokyo apartment.
Many thanks for coming!
My guests from Canada requested;
Chicken Karaage, Japanese style fried chicken & Tempura with prawns and vegetables.
Summer is a great season to cook Tempura, as we have a variety of colorful vegetables perfect for this menu, such as Kabocha pumpkin, eggplant, Shiso leaves, and corn!
When I do Tempura with corn, I take all corn pieces off the cob with my fingers. This is a rather tiring process when I cook alone but my guests did it beautifully! So I could enjoy some yummy Tempura of corn at lunch table with my guests, thank you for my team!
If you are a fan of coriander/cilantro, chop a bunch of fresh green ones and add to corn. For this Tempura, I recommend to eat just with salt simply. Or maybe with some thick creamy Greek yoghurt with a pinch of salt & your favorite spices.
If not, our Japanese traditional Tempura sauce will do just as great. We use our Dashi(soup stock), soy sauce and Mirin. Mirin is a kind of Sake and very, very sweet but not a spoon of sugar added. We use this liquor mainly for cooking nowadays.
This traditional Tempura dip sauce works amazing with sweet seasonal Kabocha pumkin Tempura. That is one of my kids favorites but be careful when you cut kabocha, as its green skin is quite tough.
My young guests at this class were also really sweet and I enjoyed cooking with them a lot.
Many thanks for coming!
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!