Chicken Teriyaki

Today’s menu was

: Chicken Teriyaki

: Spinach sesame salad

: Eggplant and Green peppers sauté with sweet miso sauce

:Rice and Miso-soup (Tofu and Seaweed)

The guests are fun couple from Switzerland!

They learnt hot to make Chicken Teriyaki TENTER and SOFT !!!So yummy !

It is always fun to talk about the different culture and we laughed a lots about each “fun” culture different.

Thank you for taking the class !

GYOZA class

I had very nice couple from Spain come to my house! They really liked learning how to make GYOZA (pork dumplings).

It is really fun to make GYOZA especially with family or friends. We made  70-80 GYOZA!

Today’s menu

main dish : GYOZA

side dishes

: Japanese sesame spinach salad

: Dashi Maki Tamago (Japanese Omelet)

:Tataki Cucumber

and Rice and Miso-soup (Tofu and Wakame)

Here is making Sesame sauce. I highly recommend the Japanese sesame spinach salad as a side dishes.

They did great job to make Dashimaki Tamago (Japanese Omelet) too! I recommend to eat with grated daikon(Japanese radish).

Baked GYOZA !!!

They loved eat everything!

At the end he wanted try to eat “Natto(fermented soybeans)”. He said it’s Unusual taste but not too bad :)!

It was really fun to exchange the culture both Japan and Spain. Thank you for coming !

yuki

 

Heard about Nuka-Zuke? -Private class on October 2017

Sometimes my experience with visiting guests reminds me of good old day’s memory with my grandmother, who was always busy in her kitchen.

Prior to this class in early October, I received a very interesting request from  a Canadian lady, who is keen to learn about fermented vegetables, if I can show her an active Nuka bed for Nuka-Zuke.

Nuka is the rice bran, looks and smells like wheat. After rice harvest, the bran is taken away from rice and we eat only the white core part of rice. But this rice bran can be used for fermented vegetables, or Japanese pickles, called Nuka-Zuke.

We add a little salt and some water to rice bran powder, which makes a perfect bed to culture lactic acid bacteria.  Once the condition is settled, you may add your favorite vegetables like cucumbers, carrots, radish etc.

The problem with this fermented pickles making is that you need to stir the Nuka bed at least once every day, or the good bacteria die out and bad ones become more active, in other words your vegetables would get rotten. My grandmother used to do all these works for her family and I enjoyed eating her beautiful works as a kid.

Yet it was so much work in modern days when you have a job outside your house, so my mother did not keep it going, nor did I, util I received this inquiry from my guest lady.

Suddenly I remembered what I used to be eating and wondered if I can do something. Thanks to our internet age, I found a Japanese pickles company who sells Nuka-bed for fridge!  You don’t need to take care of your Nuka every single day but once in a week with this product.

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So here we are at the class, with my Nuka-Zuke works of carrots and cucumbers, as well as mackerel with Miso sauce.  As is well known, Miso is  one of our traditional seasonings and it is made by fermenting steamed soy beans with salt.

I hope my guest liked my home made Nuka-Zuke.

Many thanks for coming!

Akiko

 

Ramen Class on October 13th

I welcomed three participants today in the class ; a  couple from Israel and  a man from Mexico, who visited for annual Food Show exhibition.

We made ramen, gyoza and a cucumber dish today for lunch time.  I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.

We prepare so much vegetables, so our  ramen and gyoza menus are quite healthy.

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In my class, I  cook braised pork and seasoned egg the day before. Because it is too short time to cook  pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft.  So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.

Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.

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Look at his well done gyoza flairs and super smiling!

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Then the participants have ramen together with chatting.  Lunch time become social time, the participants enjoy to talk about their different food culture.

 

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

Ramen Class on September 13th

I welcomed a family from New Zealand this morning. The family consists of grand parents, parents and their son and he made a reservation the class. The son is a student in Tokyo, and it is the first visit  in Japan for other family members.

I was happy to share Japanese culture to them and I would like to know their life style which is so much different from our life in Tokyo.

We had so much fun to chat during cooking time. The mother and grand-mother are great cook, so we prepared efficiently.

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Then we wrapped gyoza…

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Eventually they enjoyed lunch time.

Hope you bring  Gyoza back to your kitchen and make it at 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

 

 

Sashimi Class on Aug 4th

I had a couple from Scotland at the class and they requested preparing  Sashimi at the class.

I always ask how do you prepare sashimi, because we rarely prepare it from whole fish at home. Honestly, when I prepare sashimi for family meal, I usually buy precut sashimi and serve in plates, no effort.

After our communication, I found out the couple is interested in to cut the fish block nicely  and prepare rightly in plates,  which is capable for me.

Then I started researched how to plate Sashimi in certain way and had practiced cutting and slicing sashimi using salmon and tuna. My cooking teacher at Egami cooking school, authentic Japanese cooking school, gave  me advices, I really appreciated.   Even though I learned raw fish cutting techniques at French cooking class at NY, the way  is different because the cooking knife is different.  Eventually I learned a  lot about Japanese cooking and culture for preparing the Sashimi class.

The cooking class was wonderful with a couple who love Japanese food. The area they live don’t have grocery store, but they often order ingredients on internet. I’m impressed their effort to cooking Japanese food.

At the end, the couple did very well to cut sashimi and plating nicely. IMG_5821

I’m so glad to get email from them after they got back to heir home which includes the picture they plated sashimi with fresh Scottish salmon beautifully.

Hope you enjoy Japanese cooking!

Many thanks,

Kisshy

 

 

 

 

 

 

 

 

 

Sushi class for a family from Netherland

I welcomed a family of 4 for sushi class.  Yes, cooking sushi is popular than cooking ramen in this season since it’s been very warm in Japan!?

The temperatures in Tokyo these days are almost 30’s Centigrade and almost 70 %  of humidity. If you walk outside, you may sweat even though  just staying still or walking slowly.

Anyway, I’m always good relieve when I see  the customer shows up at the meeting point for cooking class. Everybody looks great, and exciting for the class, that is I expect for people. I am always exciting to meet new people who love cooking, too!

I sincerely enjoy sharing  cooking with people who like Japan, Japanese culture and Japanese food.

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When the time for rolling sushi, I become very serious to teach how to roll it. It is necessary to use both palms and fingers fits on the mat to make round shape of the roll.

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Yes! everyone did a great job!

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Every family member liked sushi rolls!  Hope you will make sushi roll again in your country.

 

Many thanks

Kisshy

 

 

 

Chicken Karaage & Gyoza class with Melbourne & NY couples

I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there! 

So the class was full of happy feeling from the start and lots of fun talks. The only incident was that  I was too busy chatting to take photos of what we prepared but believe me, they were yummy!

The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day. 

My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time. 

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While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.  

I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!? 

I hope they enjoyed their time at my kitchen.

Many thanks for coming!

Akiko

Sushi class on Jul 15th ’17

I offered a sushi cooking class for young couple from US.

I’m always happy to share all my knowledge of Japanese cooking and  food culture to people, mostly tourists who want to explore new world in Japanese cuisine.

Since I also have a license of Kiki-sake-shi, sake sommelier, it is my pressure to introduce Japanese sake to people.  People in my class sometime ask me how to choose good sake for drinking, for a gift and for bring it back to their countries.

Sake is fermented alcohol made from mainly rice, rice malt and water. Those ingredients  produce unique flavor, aroma, texture and umami in  each bottles. The  characteristics depend on the kind of rice,  process, water, and more in each brewery. Those combination create their own sake.

Today’s participants are interested in Sake. They’ve already enjoyed tasting sake during their trip in Japan.   Then I gave small “sake lecture” to them to understand sake better.

They are going to travel around Japan after the day. Hope the will enjoy sake in each region.

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Sushi tends to go with dry sake since the dryness wash out fishy taste in your mouth.   Hope you try!

 

Many thanks,

Kisshy