Sushi & Agedashi Tofu class

It was a “2 x Main dishes” class for a couple from Melbourne, Australia. This occasion was their 30th anniversary trip and I was very much honored to be a part of such special time with this academia couple.

Husband choice was Sushi roll, while wife’s choice was Agedashi Tofu and the couple decided to try both recipes at my Tokyo kitchen.

‘Agedashi Tofu ‘ means ‘deep fried(age) Tofu’ in a bowl of ‘dashi (Japanese soup stock)’. So now you may get a clear image of this menu. This can be a nice and filling vegan dish if you use Kombu & Shiitake mushroom soup stock for your Dashi. At the class, I normally use smoked Bonito and Kombu for my stock.

For my family, I sometimes add deep fried chicken tender, shrinp, aubergine, okura etc. as well as Tofu. Then this can be a big main dish for everybody.

Wishing my guest couple another wonderful 30 years together and  many thanks for choosing our home cooking class!

Akiko

Seafood Nanban style class

The maindish choice by ladies from Australia was seafood, so I picked up swordfish and salmon Nanban style. I use a lot of fresh vegetables in Nanban marinade sauce.  Fillet of fish are deep fried and this may sound a little heavy, but the combination with veggies and vinegar, Mirin etc. turns into a healthy and rich harmony. No special skill needed of course!

A couple from Poland also were both  seafood lovers and we all worked hard in the whole morning hours, ended up with a traditional homy Japanese lunch at table.  Itadaki-masu!

One of side dishes was also using poplular seafood in our country, salted cod roe,  with lightly boiled  lotus root,  plus a hint of Yuzu citrus.

My guests were very interested in Dashi soup stock and I had a lot of questions, my excuse for not taking any photo while cooking…

Many thanks for coming!

Akiko

Gyoza & Ramen unite the world!?

This class was fully booked with an American family and a couple from Philippines, sharing various cooking tasks among 4 adults and 2 very young guets.

The family was living in far east of Russia and accustomed to our dietary, using a lot of seafood in cooking. Little twin boy and girl helped us tearing cabbage and mixing Gyoza fillings by hands. Thank you for your great help!

The gentleman from Manila was a restaurant owner and chef ! No wonder he handles everything so effortlessly  and the couple was such a foodie people.  I am now enjoying looking at his Instagram full of yummy photos.

Sharing some delicious moments together at my kitchen.

Many thanks for coming!

Akiko

 

 

 

Gyoza and various side dishes

This was a class filled with happy voices for a group of French girls reunion.

Their choice was a perfect food for intimate gathering; Gyoza with home made filling of pork, leek, garlic chives etc.

We also prepared a several side dishes includig salmon & avocado etc. One of their favorite was Miso soup using potato. Yes, potato is something from Americas and often used in European cooking, but it is actually a popular ingredient for our Japanese Miso soup as well.

My guest girls successfully mastered how to make nice and even frills on Japanese style dumplings. I am hoping maybe they are making Gyoza again on their next occasion together.

Many thanks for coming!

Akiko

 

Pork ramen & Gyoza class for honeymoon

Today’s guest couple was from Paris, France, very talented  florist & doctor on their honeymoon.  The cooking class was a gift from their brothers and sisters, such an honor and privilege for us to be chosen for such an important occasion!

They were very famiiar with our Japanese culture, including our history, pop culture, gastronomy & of course, Manga!   From  “Amaterasu Omikami” to “GTO”,”Monster” etc.,  many other things came up on our conversation while chopping veggies and wrapping Gyoza.

Everything is ready and finally it is time to taste our great outcomes, yummmm!  No hurry but make sure you taste the noodles while hot.

Many thanks for coming!

Akiko

Juicy, crispy and chewy!

It is amazing how Ramen & Gyoza are widely known as Japanese food. Today’ s guest are beautiful sisters from Australia. welcome to Tokyo!

If you are keen to experience the local feeling of these comfort food, home cooking is one of the best option, especially for Gyoza.

Oishii but very hot!! The first bite of Gyoza is always hoooot so be careful.

Enjoy the juicy filling, crispy bottom and chewy steamed top of dumplings.

Many thanks for coming!

Akiko

US Family gathering over Ramen & Gyoza

Family and friends came from west and east of USA and got together in Tokyo apartment kitchen for Ramen & Gyoza cooking class.  Wrapping the Gyoza with pork and veggies filling. Fun!

Mixing the Gyoza filling ingredients requires good pressure with both hands.  ARIGATO for a great job!!

Slicing a lump of pork done by the great father of the family!

I hope my guests all had a memorable time in Japan…

Many thanks for coming!!

Akiko

Ramen for Xmas? Why not!

My guest from Paris, France were a mother and daughter , eager to try some home cooking Ramen & Gyoza, so here we are!  We cooked chicken based soup broth flavored with Miso.

This was during Christman holiday season. have you noticed a decorated tree in this photo?

Parisian madame et mademoiselle tasting Ramen noodles with chopsticks!!

Many thanks for coming!!!

Akiko

Tempura and Soba lunch

  • Today’s main menu is Tempura!  (Shrimps,Sweet potato,Shiitake, Seasonal vegetables) And Soba ! Students are FOODY couple from Italy and this trip to Japan is Honeymoon!!!I’m so happy they picked up Musubi Cooking class! Japanese seasonal vegetables are so yummy!!!! Today’s lunch menus
    : Tempura and Soba:Japanese Spinach sesame salad :Dashimaki-tamago(Japanese omelet):Miso-Dengaku (Grilled Eggplant and Tofu with miso-sauce) Itadakimasu!!!!!!!

Sushi-making & Sake-tasting for Nike

In early December we welcomed a group of 20+ people from Nike!

This was the 2nd time to organize a gathering for this huge global company in Tokyo. We were very happy to hear that participants liked their team building lunch back in August, so they decided to contact us again for an evening function.

 

We planned Sushi roll & Temari Sushi cooking class. All ingredients for fillings and toppings were prepared in advance, but the guests had to make their own Sushi seasoning and mix with steamed rice, then start rolling & shaping their own Sushi for dinner.

 

Although this cooking class was held after a long day at their global meeting, everybody did a great work and everything went so smoothly that all results were beautiful and delicious!

 

After enjoying our tasty Sushi and other food including chicken Karrage, spinach with sesame sauce, fresh colorful veggies with Miso-Mayo dip, pork slices, sweet egg rolls etc., it was time for Sake tasting quiz! There are lots of types and brands of Sake in Japan.  It was hard for us to choose just a few kinds, but we hope it turned out a good opportunity for our guests to try something different.

 

We would be very happy if we could be of a little help to discover some new charms of Japanese gastronomy!  

 

Yuki & Akiko