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!
After my summer vacation, this was the first class at my place and very memorable one indeed, as I hosted 2 fun couples from NY and Paris. We also received an inquiry from local TV in Tokyo that they wanted to film visitors coming from overseas for Gyoza making class!
I was very nervous but thanks to my cheerful & talented guests, everything went really nicely!
A young lady from Paris already had good skills for Gyoza making and her frills on Gyoza were just amazing! There were lots of Wow!s at her works during the class.
Another lady from NY is a professional voice actress so she’s got a beautiful & soothing voice, and she was such a mood maker which helped a lot to make me feel confortable even with TV people with big camera etc.
TV people asked many questions to my guest, such as “have you known Gyoza before coming to Tokyo?”,”why you wanted to try making Gyoza?”
I was curious to hear their answers and found out that there is a Gyoza bar in Paris now. In NY you often find Gyoza in Bento box with rice but these Gyoza are usually fried, not grilled.
My guests said that Japanese style Gyoza are crispy on the bottom, then the top part are tender, which is different form Chinese styles of steamed or boiled Gyoza.
I adore Chinese style dumplings and personally I think they are more authentic with a great variety, but requires much more skills & practices(at least to me…). What I like about Japanese style Gyoza is simple; it is so easy to make, ingredients are very reasonable, and fun to eat with your families and friends!
By the way we made delicious pork Ramen,too! Here are some photos. Sorry Gyoza are almost gone at this stage but you must come and find yourself!
Many thanks for coming!
I welcomed a family from Florida and mother and daughter from Vancouver. The daughters are almost same age and both work in elementary schools, what a coincidence!
It was fun class, obviously, all they enjoyed cooking, exchange their travel tips and talking each other.
We cooked ramen, gyoza and cucumber dish.
I’m glad that they mingle together and become closer.
Thank you for coming!
I’ve welcomed wonderful two families from Korea and England.
I was thinking if we can bring food we cook to outside as bento- box and have lunch under cherry blossoms for today’s class. However, the weather is not so good, too chilly to stay for lunch outside.
Eventually I decided to have a class as usual in my home . We cook
Sautéed salmon with spring cabbage
Creamy tofu salad
Crushed cucumber with sesame dressing
Rice and miso soup
Salmon is a convenient ingredient, easy to obtain most of the countries. we cook salmon and spring cabbage, onion and carrot in a big cooking plate on a dining table. Today’s participants enjoyed cooking and eating the menu.
Hope you bring the recipe back to your country and cook salmon dish at your kitchen.