Ramen making experience at home kitchen (March 7)

Did you know ramen is not actually a very traditional menu for us Japanese? Yet it is so popular now throughout Japan. Each region and shops has its original recipe for soup, noodles and toppings.

It is originally from Chinese cookery so the base soup stock is often made with chicken. But the variety keeps growing. Kyushu region (southern island of Japan) is famous for its thick pork soup stock called ‘Ton-kotsu(i.e. pork bones)’ and now this is everybody’s favorite  even around Tokyo area.

Many shops like to add Japanese Dashi soup stock, too, as it brings more complex aroma with seafood ingredients. Or there is a shop famous for its Italian ramen in my neighbourhood, using tomato etc. But spaghetti has its origin in Chinese noodles so this makes sense.

At Musubi Cooking Tokyo, we also receive quite a few inquiries for ramen cooking and here I challenged to cook our home-made ramen with my 3 guest from Philipine and Brazil.

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I have prepared chicken & pork soup stock in advance, as it takes many hours to prepare, mostly simmering. At the class, we made Dashi soup stock with smoked bonito flakes and Niboshi (dried sardins), then mix with the other stocks.

Toppings for ramen could be anything but the most popular choice may be pork slices. Again, it takes a few hours simmering on low heat to prepare nice and melty smooth pork so I showed my guests how to prepare it until you come to the final process of simmering.

Once the ramen is ready, you really must start eating it right away, no bother talking or socializing with others at the table, because the ramen noodles get soggy very soon and that ruins the whole effort.  Slurping is just fine, as that is the only way to taste both noodle and soup together while everything is still hot!

Ramen is our comfort food and it made everybody feel much more relaxed and closer. We had a lot of fun talk after finishing our ramen bowls, even some secret stories how the couple met etc. I hope my guest enjoyed their time at my kitchen as much as I did. Thanks for coming!

Akiko

 

 

 

Seafood ramen class on March 22nd

I welcomed a couple from England to have a ramen cooking class.

Menu on March 22nd

Miso ramen, sautéed salmon and fresh vegetables, egg, corn with chicken-shrimp based soup

Tofu gyoza

crushed cucumber salad

sakura-mochi  ( cherry blossom flavored sticky rice cake)

I had a request of non-pork ramen / gyoza at this time from them.  So we cooked salmon ramen and tofu gyoza instead of pork garnished ramen and ground pork gyoza. This menus are my first trial, and both dishes turned out perfect; today’s guests liked them vey much.

Regretfully, I didn’t take any food picture at this time, always though. Since I’m busy when the ramen cooking has done and also I want the guests eat ramen  as early as possible.  It shouldn’t take time to eat ramen so long because the noodle get soggy in the soup after certain time.

Tofu gyoza is good option for vegetarian, made with ingredients you can get anywhere in the world and taste good!

 

 

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Using chop stick for cooking. Yes you can!

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Wrapping gyoza is a fun part!

 

Many thanks

Kisshy

Japaneses home cooking in Marh 17th ’17 and Ramen place in kagurazaka

I had a lovely guest from Portugal  today.She likes  cooking and wants to learn Japanese home cooking. We exchanged email in advance about the menu what we cook for the class. She prefers cooking which she can recreate them after she’ll come back to her country.

Eventually we decide to cooked

 

       Menu on March 17th

Mackerel cooked in miso sauce,

Shira-ae ( blanched vegetables mixed with tofu sauce),

Pumpkin cooked in sweet soy sauce,

Rice and miso-soup.

Well balanced!

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As I expected, she has  great cooking skill, cutting / chopping fast and tide. I enjoyed cooking with her and wanted to share all my cooking knowledge.

People who take the cooking class are interested in ingredients, cookery, habit and culture.  I’d always love to answer and share those questions as much as possible in the class. If I couldn’t give the answer I’ll get back to them by email later. It is such delightful to hear when the attendees in my class go  back to their country then have chance to cook Japanese food.

She also tried to visit ramen place “Kimino” in kagurazaka. I always recommend this to attendees to try ramen there.

https://tabelog.com/en/tokyo/A1309/A130905/13165519/

The ramen there doesn’t contain MSG-food additives. It is not easy to complete making soup for ramen without MSG, since the compound  produces UMAMI, and that make the ramen taste nicer.

At the beginning of  making ramen recipe for my class, I’ve struggled for making the soup avoiding MSG for a while. I heard the ramen place in kagurazaka by chance which doesn’t contain any food additives.

I visited the place right after I heard. The tiny ramen restaurant is located on cozy, narrow street in Kagurazaka.  Inside of the bar is clean and well hygiene,  and has warm-welcomed atmosphere.

The ramen there was just impressive. The madam there recommend me to have all the soup.  She said the soup doesn’t contain so much salt, ( and of course no chemical added) so it’s good for you.  The madam is warm, open minded lady. She also gave me a plenty of advise to make nice soup at home.

Although I haven’t herd the recipe in the ramen bar, I appreciate her that she is my big help for the ramen class nicer, people come to cook and said  delicious eventually.

Today’s guest was the first who visited the place. She had a good time, good ramen there according to her report.  I appreciate it, very much!  I’m looking forward to hearing your Japanese cooking report in Lisbon again.

P.S Thank you for the wonderful review on Trip Advisor!

Ciao!

Kisshy

 

 

 

 

 

 

 

 

 

 

 

Ramen clas on Feb 24th ’17

I am happy to see people came from different countries and  meet in my class and cook together.  Most of the time they get along with each other during the class.

At the end of the class we eat together what we cooked in the class. At this time the participants are relaxed and open their mind to other participants.

All the attendees today are cheerful and open minded, and they seemed became friends right after met each other at the meeting point.

The class went very well in happy mood.  Can you believe they just first met 1 hour before!?

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We cooked ramen, gyoza and cucumber side dish. We enjoyed cooking and enjoyed having ramen, of cause!

 

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They exchanged the travel information and the experience. We all had a great time.

 

Many thanks!

Kisshy

 

 

 

 

 

 

Japanese cooking menu on Feb 22nd

I’ve welcomed 6 people today.  There are two parties from Australia in different region.

We cooked salmon nanbanz-zuke ( Japanese style escabeche),

winter spinach dressed with creamy sesame dressing,

grilled-fried tofu with sweet miso sauce)

Rice and Miso sauce.

 

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In this winter I use winter spinach for the side dish.  This spinach can be obtain only cold winter season February to middle of March.

The leaves climb on the ground when it grows, and the chilled ground make the spinach sweet and thicken the leaves.  The spinach has a great flavor and sweetness. This kind of spinach goes with creamed sesame dressing perfectly.

Hope everyone enjoys this seasonal flavor in winter class.

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Many thanks

Kisshy

 

 

 

 

 

Japanese cooking class on Feb 10th

I’ve welcomed a couple from England in today’s class.

We cooked salmon nanban-zuke, spinach with sesame cream sauce ( Goma-ae), pumpkin cook with sweet soy sauce, egg omelet and miso soup.

At this class, the couple who cooks daily did their work very quickly, I was impressed their team work!  We had a time to cook Japanese omelets for extra. Otherwise we finished cooking too early!

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She did well at rolling up egg omelets.

 

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Her husband worked well for grinding sesame for spinach dressing.

Eventually we had a very “Oishii” delicious lunch together.

 

Thank you for coming and hope you’ll cook Japanese dishes in your country.

 

Many thanks

Kisshy

 

 

Ramen class on Feb 8th 2017

I had two participants in the class; a man from Guatemala and a lady from  Holland.

Both of them had a culinary background and  they were very curious to cook ramen.

To know cooking ramen from the scratch, it is important to know “umami”.  what is “umami”?

 

According to Wiki, it is briefly  written as…..

Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).[1] It has been described as brothy or meaty.[2][3]

I show the traditional ingredients for ramen soup to the participants in the lecture and would like them to understand before start to cook.

Both of them are good cook and the class went very well. We’ve done prep quickly, So I  could take time to taste and adjust ramen soup.  This is the most important part of Ramen cooking.

 

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Thank you very much for such nice reviews for TripAdvisor!

I really enjoyed cooking with you!!

Many thanks

Kisshy

 

 

Feb 13th Dashi & Nanbanzuke class with sommelier

IMG_5207Today I welcomed a couple from USA, a lady who is a sommelier and her hus who has studied Japanese for 4 years at uni. I nearly had a heart attack when he suddenly started speaking to me in fluent Japanese!

Both are keen cooks so I learned a lot from them, too! This is a fun part of having cooking class with people from various parts of the world.

The main dish was: Sword fish Nanbanzuke. deep-fried white meat fish marinated in soy sauce and rice vinegar, fresh vegetables etc. This is my favorite. I should have asked my guest if there is any white wine that goes nicely with this dish.

We also worked hard to make good Dashi stock. The most tiring part may be shaving a smoked bonito into flakes with traditional wooden grater. This has a sharp blade on so you need to be careful when you use this item.

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For Dashi soup, I like putting Maitake mushrooms and Mitsuba, a Japanese herb similar to chervil. If you add some miso, it will make a good miso soup.

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Another good excercise was grinding sesame into rich and oily texture. All done by hands! A tip is to heat sesame for a short moment before start grinding.  I think they loved the aroma of sesame sauce. It matches well with spinach but also with various other food so you may think up your own recipe with your choice of local vegetables.

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I hope the couple had a good time at my kitchen!

Many thanks for coming!

Akiko

 

 

 

Cooking class schedule Feb- April

If schedule is not opened below, please ask us whether we can open the class for you. The schedule would be updated  two months in advance.

  • 21-Feb-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish Instructor:Yuki Price: 6000 yen,
  • 22-Feb-2017 Wed 10:00-1300 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 23-Feb-2017 Thu ,10:30-13:30, Meeting at Shibuya Main dish: Vegetarian Instructor:Yuki Price: 6000 yen,
  • 24-Feb-2017 Fri ,10:00-13:00, Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 27-Feb-2017 Mon ,10:30-13:30 Meeting at Hanzomon St. Main dish: Swordfish Nanbanzuke( deep-fried and marinated in rice vinegar and soy sauce with vegetables)/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 28-Feb-2017 Tue ,10:30-13:30, Meeting at Shibuya Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,

 

  • 1-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 2-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed, Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 3-Mar-2017 Fri ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 6-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 7-Mar-2017 Tue ,10:30-13:30 Meeting at Main dish: ramen Instructor:Akiko Price: 6000 yen,
  • 8-Mar-2017 Wed ,10:30-13:30 Meeting at Hanzomon st. Main dish: Swordfish Nanban-zuke (deep-fried & marinaed in rice vinegar, soy sauce and vegetables) / Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 9-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 10-Mar-2017 Fri ,10:00-13:00 Meeting at Main dish: To be discussed, Instructor: Yuki san & Kisshy san Price: 6000 yen,
  • 10-Mar-2017 10:30-13:30 Meeting at Hanzomon st. Main dish: seafood (nanbanzuke) & Dashi soup stock making, sushi rolls Instructor: Akiko Price:6000
  • 13-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 14-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Fish Nanbanzuke(Fish marinated in sour sauce) Instructor:Yuki Price: 6000 yen,
  • 15-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 16-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 17-Mar-2017 Fri ,10:00-13:00 Meeting at yotsuya Main dish: sabano miso ni Instructor: kisshy Price: 6000 yen,
  • 20-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 21-Mar-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 22-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Mar-2017 Mon ,10:30-13:30 Meeting at Yostuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 29-Mar-2017 Wed 10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,

 

  • 3-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 4-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 6-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 7-Apr-2017 Fri ,10:30-13:30 Meeting at Hanzomon station Main dish: ramen (seafood and shellfish NG, fish is OK) Instructor:Akiko Price: 5000 yen,
  • 10-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 11-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 12-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 13-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: Saikyo yaki(fish cooked with saikyo miso) Instructor:Yuki Price: 6000 yen,
  • 14-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 17-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 18-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 19-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 20-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 21-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 24-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 25-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 26-Apr-2017 Wed ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 28-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor  Kisshy Price: 6000 yen,