Japanesae cooking class on Oct 13th’16

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.

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  Today’s menu on Oct 13th

Chicken Kara-age s

Shredded cabbage with wasabi dressing

Cucumber sesame dressing

Simmered egg plant

Rice/ miso soup

Matcha pudding

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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!

Kisshy

Japanese cooking class on Oct 12th

Now almost mid in October, the weather in Tokyo get milder.  It takes long time to cool down and less humidity in this year. It became much easier to spend outside.

I had  guests a family of three from U.S and a man from U.K.  We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.

“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is  coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable  high temperature. The certain temperature make egg yolk coagulate faster than egg while.  We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable.  This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.

 

img_4514                      All the participants get along with others cooperate during cooking time  and that make  great for talking each other at last the eating time.   We work together to complete delicious food for lunch.

 

 

Menus on Oct 12th

Amakara kara-age don with hot spring egg

Cucumber sesame dressing

Simmered eggplant with dashi-soy sauce

rice/ miso soup

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Many thanks for the great time!

Kisshy

 

 

 

 

 

 

Cooking with kids on August 22nd

I have a reservation from a woman, she took a cooking class early this month,  and will came to the class with her three sons.  Also a man from Spain, and her friend booked the class for his birthday gift.

She requested menus that are her sons favorite, soba noodle and salmon teriyaki. I also offer the menu of egg rolled omelets and mochi dessert besides her request.

Boys cooked Egg omelets and did good job!

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They are making mochi dessert. Shaping mochi dough as a small round is not easy task, but they enjoy shaping them.

The sons mom, called Sachiko, always make the class fun. Thank you so much!

 

The menus on August 22nd

Salmon Teriyaki

Broccoli and carrot with Tofu cream

Soba noodle with house made dashi dipping sauce

Egg roll omelets

Mochi with sweetened red beans

Many Thanks!

Kisshy

 

 

 

 

 

 

Jul 27th ’16 Halal food cooking

Today’s class was requested by Japanese woman, Ms. M, who wants to give a class to her Egyptian employee, Ms.D.  Very kind boss!

Ms. M and I take time to decide the menu; what we can cook as Halal food for Ms. D, I decide to cook Tempura, since her food restrictions are either  no alcohol  no pork.

    Today’s menu  Jul 27th ’16

Tempura

various kinds of salt (matcha, seakelp, shiso flavor)

Cucumber sesame vinegar dressing

Steamed eggplant with bonito flakes

Bonito sashimi

rice and miso soup

Matcha cake

I’ve  tested several times to make nice Japanese dashi seasoning without sake and mirin.  Sake and mirin are fundamental seasonings for Japanese food. Finally I found out using mixed dried dashi ( mackerel, shiitake, bonito and sea kelp) instead of using simply dried bonito flakes.  The mixture produces  the complexity of Umami flavor to dashi stock.

I also prepared matcha salt, sea kelp powder and salt and shiso flavored salt as accompany for tempura.

I’m so glad to hear that Ms. M gave me email later, Ms. D enjoyed the class very much.   I did enjoy the class very much, too!

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Many thanks!

Kisshy

 

Japanese Cooking Class Jul 9th ’16

Cooking class as a birth day gift

I had a request  to book from a mom for her daughter’s birthday.  She lives in UK and her daughter lives in Japan.  She wanted to invite her daughter’s friends as well.

What a nice idea to give  a cooking class as a gift!

It seems not easy to handle all four students who were busy for their final term in this season.   Finally we could scheduled on Saturday the 9th.

They are maturated, very polite, lovely young people.

 

Menu on Jul 9th

 Horse Mackerel sashimi and *namerou

Shiitake *namerou tempura

Fried vegetable marinated in soy sauce dashi

Cucumber sesame vinegar dressing

Edamame rice  and Miso soup

Desserts

The birthday girl’s request for the main menu was sashimi.    After the birthday girl and I  exchanged email several times, then I decided to give sashimi class, but I couldn’t have them eat sashimi, why?

I was afraid the existence of anisakis,  food poisoning. Anisakis is a parasitic worm, and there is possibility to live in even sashimi grade horse mackerel.

According to wiki….

https://en.wikipedia.org/wiki/Anisakis

You don’t need to scare too much to eat raw horse mackerel. Fresh horse mackerel is sold as sashimi, and I do eat sashimi at home with my family. However, I can’t take risk a risk for just in case of very rare case of the food poisoning.

 

Anisakis is killed by cut up, so it is safe if horse mackerel is chopped up finely by knife. Therefore, I decide cut horse mackerel sashimi up for other dish instead of eating as sashimi.

We made fillet from whole horse mackerel , then prepare as sashimi.  Sashimi was chopped up  and mix with miso and Japanese herb, myoga, shiso leaves and grated ginger.   We call the dish as Namerou. This dish came from fisher man’s idea.

The participants did well filleting of horse mackerel. Then they enjoy cooking  with chatting and laughing.  I believe the birthday girl enjoyed a lot in the class!

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Happy Birthday Ms. E, and have a great summer!

 

Many thanks!

Kisshy