There is a lovely young couple from Switzerland today’s class. They requested Ramen class so I gave the class on the Saturday afternoon.
They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was wishing the class would be one of the memorable experiences their trip in Japan.
I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken. The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.
Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.
It is dashi-kampai time. I was glad they liked it.
We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.
The menu on Oct 22nd ’16
Miso ramen with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg
Cucumber with sesame dressing
Since the eating time was early dinner around 4:00pm, I suggested to visit a basement of Takashimaya department store (depachika) in Shinjuku after the class. Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.
Here is about the Depachika
Thank you for the precious time!
The cooking class guests today came from Boston and Seattle in US. I had a request for Chicken Karaage as the main dish.
A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.
We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.
They “Kanpai!” Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.
Today’s menu on Oct 13th
Chicken Kara-age s
Shredded cabbage with wasabi dressing
Cucumber sesame dressing
Simmered egg plant
Rice/ miso soup
I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are not familiar with them but knowing the plate allocation is also good to know Japanese food culture.
Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!
The class welcomed a couple from L.A. It was the last cooking class on September. It was still hot and humid day even though it was almost autumn season on the calendar. I believe this summer in Japan must be hard for human!
Although the weather was like summer, I’d like to express autumn on the dining table. we prepared sweet potato rice at this time.
Japanese sweet potato has a unique texture I, and the customers never seen in outside of Japan.
The outside is beautiful purple and inside is white. It contains a dense starch so the potato become nice and soft texture, but not watery when it cooked. We Japanese have been eating baked potato as a natural healthy snack.
I had a request as no pork for the ingredients so we cooked fish Nanban-zuke for the main course.
Today’s menu on Sep 29th ’16
Cucumber sesame dressing
eggplant with miso-egg sauce
I’ve shared information of halal café in my neighborhood just opened the day before. There is in Sophia University in Yotsuya. Everybody could visit the café.
Tokyo Halal deli & café
There is a pray space in a same building.
The today’s guests visited the café and said very nice and clean.
Many thanks for a sweet couple from L.A!!
I welcomed Tokyo expats polish couple on the day.
Ms. A and her husband Mr.V enthusiast for Japanese cooking / food culture. Ms. A has a great knowledge of Japanese food as well as food ways on other countries.
She had researched about washoku culture very well before the interview moreover,she LOVES them, so we could understand each other very soon.
Wiktor said he is an amateur photographer, but see his pictures are amazing as a professional!
Photo by Wiktor staniecki
Since I’ve been working for obtaining sake sommelier, I served seasonal sake at this time. I’m glad Wiktor liked the pairing of food and sake.
Grilled salmon Yuan marinade
eggplant miso-egg cream
Maitake mashroom tempura
sweet potato rice
Shiratama -mochi red bean paste/ sweet soy paste
Here links to her article.
The charms of Japanese autumn
She also writes for polish-Japanese community
Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!
My first class at Yotsuya on September is a Ramen Class.
The participants from Belgium and a couple from Australia.
A young Belgium girl traveled all over the world and we were really interested in her talk. Thank you for sharing your interesting trip experiences!
What we do in my class
I usually give lecture of each recipe what we will cook today at the beginning of the class. I show the ingredients and seasoning at this time and often teste those flavors.
Then participants cut all the ingredients. Using Japanese knife.
Participants mix seasonings or start to cook using recipes by themselves. Of cause I give them many advises and notices. Don’t worry I watch you! I tell everybody what’s going on “other recipes”
Cook and finish the dishes
Participants set their own table by themselves using ” table setting allocation ”
Then we say ” Ita-daki-masu” before eating.
Miso-Ramen with sautéed vegetables, pork miso, seasoned eggs, braised pork
Sesame dressed cucumbers
Thank you for coming a couple from Spain! I gave their name as Eriko and Hiroshi.
Their trip in Japan is as their honeymoon.
We cooked Gyoza as their request and other side dishes. They like gyoza, and they wanted cook it by themselves. When we wrap gyoza, I once showed how to wrap them and made form, they picked up very quickly and made BEAUTIFL gyoza. They both did better than me, again!
Menus on August 10th
Cucumber with grated sesame dressing
Egg plant dengaku ( sweet miso paste)
Bonito sashimi with Japanese herbs
Rice and Miso soup
Eriko-san and Hiroshi eager to give a gyoza party with their friends in near future. I believe they do successful. Good luck to your party!
I welcomed a couple from Birmingham, UK for the cooking class. I gave their name Daisuke and Saeko. They both are intelligent and close couple. I loved to hear their experience on their annual vacation trip all over the world, wow!
Both of them are keen on cooking. Mr. Daisuke loved Japanese cooking knife. He has a good knife skill and done beautiful- fine Julienne of shiso leaves. Better than me!
Menu on Augst 10th
Horse mackerel Nanban-zuke
Egg plant miso dengaku
Cucumber with ground sesame dressing
marinated fresh tuna sashimi
rice and miso soup
I’m very happy to hear both of them loved Japanese food.
Ms. Saeko, I appreciate your such an amazing review on TripAdvisor!
It was also interesting to hear that they went to Nagiso in Nagano pref. during their stay in Japan. According to the website, Nagiso has beautiful nature, historical place, and nice hot springs. I often learn my guests the fascinating places where I’ve never visit in Japan.
We had such a fun class on August 1st with a couple and their friend from LA and a man from UK. Also attending a photographer shooting for Tokyo.com.
The group today was very fun people including the photographer. We had great time to exchange information of activity in Japan.
I got an idea to give Japanese names to the participants in this class, and I’ve been giving the names to my studuends in the class. We call each other in Japanese name only in the class. I gave their name today Shigeru, Sachiko, Yuko, akiko ( her original Japanesae name given by shigeru) and Sho.
Japanese name means depend on which Chinese characters kanji use for. So there name might be same pronunciation but the meaning is little different. Every attendee have enjoyed Japanese name pretty much so far. I’ d like to keep doing in my class. Thank you for giving me the idea, shigeru!
Menu on August 1st
Horse Mackerel Nanban-zuke
Cucumber Sesame -vinegar dressing
Miso grazed pan fried eggplant
Rice and Miso soup
There is a lovely couple from U.K attended cooking class. We had a great time to cook together and enjoyed talking a lot :D.
The class is a birthday gift from Ms. R to her boyfriend Mr. R.
See! both of them are very good at using chopsticks for cooking, not only eating!
The menu on Jul 28th ’16
Egg plant miso dengaku (sweet miso paste)
Cucumber sesame vinegar dressing
Rice and Miso soup
They both LOVED what we cooked. We talked a lot about trip in Japan, how we think about Tokyo for tourists and their life in their country. After we ate nice food and talked a lot, I felt like I’m inviting my friends to my house.
Thank you for coming my place, Ms. R and Mr. R.
Good luck for climbing Mt. Fuji!
*what we share in this class
Tsukiji Sushi Place
Sushi Sei Shin kan
You may see colorful bamboo brunches when you are in Japan in this season. That is Japanese traditional early summer scene. If you have chance I recommend you to write your wish on the paper strip!
*What is Tanabata? please refer to the bottom of the page ↓↓↓
We have a class on Tanabata day, with a couple from Switzerland. It was very nice class I could teach them knife technique precicsely. Mis. N loves to cook and she is very good cook, organized and smart. She and her boyfriend loved miso soup and said this is the best miso soup ever!
Today’s Menu on Jul 7th
Horse Mackerel Nanban-zuke
Egg plant and fried thick tofu with sweet miso
Cucumber with sesame-vinegar dressing
Corn rice & Miso soup
Matcha and read bean cake & tea
Thank you Ms. N. to write my first review of TripAdvisor!!
I appreciate a lot! !(^^)!
*What is Tanabata?
July 7th is Japanese event of Tanabata, which is a star festival. The event derived from originally Chinese romantic legend story of the Vega and Artier who are separated by milky way. We wish to hold their reunion also we write our wish on a colorful paper strip and hung on the bamboo brunches. We believe that the wish come true if we write and decollate for bamboo leaves.