The menu was seafood(Swordfish & Salmon) Nanban-zuke, eggplant with sweet Miso sauce, fresh seasonal Bonito marinade with garlic & ginger, Miso soup with fried Tofu and Choy Sum greens.
At this class, I welcomed young Swedish boys from Stockholm, a couple from Chicago, USA and a Canadian traveller from Ottawa .
A lady from US is very knowledgeble about fermented foods and she is making her own Kimchee, Sauerkraut etc. Naturally she was very interested in our fermented pickles i.e. Tsukemono. I was very happy to have a chance to show my Nuka bed and we all tasted my Nuka Zuke-ed cucumbers and carrots.
A gentleman from Canada asked me what kind of wood chips Japanese use in making Katsuo Bushi (Smoked Bonito). That was an unusual question but later he turned out to be a semi-professional chef and makes his own smoked food. No wonder!
Congratulations my team our lunch turned out really yummy !
At our lunch table, my Swedish guests also told us about their exotic fermented food, a kind of canned fish but my old brain hasn’t got enough memory to store this Swedish name…
He told us that some Swedish people were trying to export this product to Japan at one stage, as we are known as seafood crazy but not quite succeeded yet.
Thank you all for lots of interesting stories, many thanks for coming!
My guest for this class was a group of Galician and French couples. It was their annual reunion trip and I was honored to be part of their vacation in Tokyo.
Our lunch menu:
Pork Ramen with Miso meat sauce, stir fried vegetables, soy sauce flavored egg, pork slice as toppings
Pork and vegetable Gyoza
Crushed cucmber salad
Lots of questions and lots of fun talks! My male guests were very keen to use Japanese vegetable knives and I love the way they paused for a photo, Spanish Samurai at my kitchen!?
Ramen soup has 3 components, pork bone soup stock, Japanese Dashi stock with smoked bonito, dried sardine and sun-dried Shiitake mushroom, and simmered pork sauce of soysauce & Mirin. We also prepare a variety of topping so it tales a lot of work and preparation to make this simple bowl of hot noodles.
At the class we also made Japanese style pork dumplings, Gyoza. The recipe is originally from China like Ramen, but it is now a very common food for all Japanese families to cook & eat at home. We mainly grill the dumplings, then put the lid and steam to finish up our Gyoza.
I hope my guests enjoyed their time at my kitchen,
Many thanks for coming!
Swordfish and vegetables cook in miso sauce
Summer vegetables with sweet miso sauce
I’ve welcomed one group of two families at the class. They came from different places, Colorado and Melbourne, and they are really close. It is their annual reunion trip. Thank you very much for choosing our cooking class! There are lot of laughing and fun during cooking and lunch time.
They did good job for making mochi for dessert.
See their all beautiful smiles!
Hope you have wonderful trip trough Japan and more wonderful food experience!
I was so glad to hear from a couple from Sydney, just took my Ramen class weeks ago.
They are real foodie and Japanese food lovers. I had great time with them cooking together and I learned a lot from them too.
Surprisingly, I got email from them this week and they already cooked Ramen using a recipe what we cooked at the class. A bowl of ramen looks just like the ramen in my class!
The cha-shiu, braised pork, seems soft and juicy and the runny egg is perfect. They said the runny egg yolk was littile challenging, but I can’t find any problem??
I’m so glad to know you enjoy the ramen at home.
Thank you very much for sharing such a wonderful experience!
I had a request for a private sushi cooking class which includes making Nigiri-sushi, temari-sushi, sushi roll and inari-zushi from a girl from Taiwan. She loves Japanese food and wanted to learn how to make those various kinds of sushi.
She made an egg omelet for sushi roll and an egg sheet for temari-zushi successfully.
Also she got how to make good shape of nigiri-zushi right away.
Her plating presentation is perfect!
Although she is very busy for her work during the stay in Tokyo, she came over for learning Japanese cooking.
Thank you for choosing our Musubi Cooking Class!
A sushi platter
Salmon aburi-zushi, Inari-zushi, temari-zushi and sushi roll
spinach with roasted sesame and tofu cream sauce
Cooked Egg plant miso-dengaku, sweet miso sauce
My kids go to school with their Bento Box every day. In Japan, it is very common to bring your own box for lunch. Some mothers make such a pretty Bento Box and it is now a popular item on SNS, that is where my French guests from Luxemburg got an idea of making Bento Box in Tokyo.
We actually have a variety of Bento boxes accordingly to seasons, occasions etc. At this class, I chose a bamboo-made box of rectangular shape, nice for early summer entertainment table.
Inside of the Box are:
Onigiri(rice balls with Nori-seaweed)
Beef and Shiso(minty herb) roll with grated Daiokn radish sauce
Sweet egg roll etc….
For Bento Box, every item needs to be tiny and easy to handle. The menu required a lot of hand works but my guests did everything very neat & beautiful!
My guest couple also prepared Gyoza, Japanese style pork dumplings.
All turned out really delicious but hot sizzling Gyoza was definitely one of the best tastes for my guests.
Many thanks for coming & Merci Beaucoup!
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 !
Here is Sake no Chan Chan yaki !(salmon veggies grilled with miso sauce)
Lovely couple from Finland really wanted learn something fish main dish except Sushi but they can cook easily at their home. I think salmon in Finland is very fresh and perfect recipe!!!
They really enjoyed cooking and eating Japanese foods !
Thank you for coming !
The menu for the class was;
Swordfish & Salmon Nanbanzuke sauce (fried and marinade with soysauce, vinegar & fresh vegetables)
Eggplamt with sweet Miso sauce
Spinach with sesame sauce
Miso soup with clams & rice
I tend to spend a lot of time explaining about basic ingredients we use for Japanese cooking, such as Katsuo Bushi (Smoked Bonito fish), Konbu, Mirin etc. Sometimes the tastes of them are too different for first timers to my country but my two beautiful guests on this day were doing very good.
With Katsuo and Konbu, we made soup stock and used it for Miso soup, as well as spinach sauce and swordfish marinade. They all worked out nicely & my guest completed our delicious and authentic lunch!
Later I learnd that one of my guests was a professional model, another was a title-holder of marathon ( in business suit!?!? )
Japanese food are rich in nutrition, low in calories so isn’t our food just perfct for them?
I hope they will enjoy cooking our food again in US.
Many thanks for coming!
I’ve welcomed six girls from Toronto and Cleveland for sushi making class.
Sushi Platter : Sushi roll, Inari-zushi, salmon nigiri-zushi
Spinach with sesame and cream sauce
Eggplant with sweet miso sauce
Sweets: salura-mochi cherry blossom mochi sweets
We did many preparation. The students enjoy cooking and well done!
They all concentrated making sushi roll. It was the most difficult part in the cooking time.
All girls enjoyed their own sushi platter!
Thank you for coming!