It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever!
I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.
They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish. These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all.
The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo.
Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August. But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal.
I hope my Aussie guests liked Japanese style cooking experience at my place.
Many thanks for coming!
Today’s customer had already taken a Japanese home cooking class several years ago and he liked it so much that he wanted to learn more. He was on his business trip to Tokyo so the schedule was a little difficult to sort out but we managed to make it happen!
His request included mackerel with Miso sauce, eggplant with sweet miso sauce, and we made miso soup, too, along with a few other dishes.
Too much miso? No worries Miso is like cheese for Europeans. There are a great variety of Miso in different regions throughout Japan and even ingredients differ, some uses more rice, others add wheat, or only use salt and soy beans. Each family has its own favorite type of Miso I guess.
Miso is salty but rich in nutrition and minerals, sich as vitamins, calcium, lactic acid bacteria, oligo saccharide, dietary fiber etc. which help to keep your digestion system in good condition. Some centuries ago, Miso was an important food to carry around for Samurai warriors on expedition, as it keeps for many months without freezing. And most of all, it is yummy!
My guest was such an experienced Japanese culinery cooker. He said at his home in UK, he cooks Oyako-Don, a chicken and egg on rice bowl frequently and his girlfriend (non-Japanese by the way) loves it, too. How nice to hear that!
He works for a gigantic IT company so after all our dishes are completed, it was my turn to ask him a lot of questions about latest happenings in his industry.
I hope he is now enjoying cooking some mackerel and eggplant with various Miso sauces for his loved ones. Many thanks for coming!
I have welcomed a beautiful lady from Singapore and her friend from Thailand on this day for Sushi Rolling experience. As is often the case with our classes, one of my guests turned out to be a very experienced and keen cook, while another had hardly ever done anything at kitchen!? so I was told.
But they both did a great job and we successfully prepared Sushi rolls, Miso soup and 2 side dishes of spinach and eggplants.
I prepared too much rice on this day so we ended up with a lot of rolls.
My guests said they were happy to get to see the smoked bonito before it was grated into thin flakes and packed. This is an ingredient indispensable for Japanese cooking, as it produces a good Dashi soup stock.
A piece of smoked bonito looks like a wooden stick or branch. Not a few of my guests think it is a Japanese traditional utensil for cooking, made with wood. So I let them feel it and smell it, then taste some freshly grated bonito flakes.
My guest told me that it has an aroma like whisky and I was very impressed. Bonito fish does get smoked after steamed, so it has a nice smoky flavor and maybe that is something in common with whisky aged in smoked barrels.
Many thanks for coming!
It was a chilly winter day in Tokyo but I had a lovely day with a beautiful young couple from Perth WA, Australia. They have already experienced quite a variety of Japanese cuisine. I was amazed to hear they even have a rice cooker at home and sometimes make their own sushi rolls!
At my class we made typical Japanese family cooking, kinds of dishes we enjoy eating normally. Lots of vegetables and mushrooms.
The menu was: Nanbanzuke of swordfish (deep-fried and marinated in Japanese vinegar and soy sauce with fresh vegetables), spinach with sesame sauce, eggplant with sweet miso sauce, and of course Dashi stock for soup.
Both did a great job, cutting vegetables perfectly thin and sesame grinded into a nice smooth texture. It was a delicious lunch and I hope the couple enjoyed the cooking experience and lunch as much as I did.
Thank you for coming !