Seafood Sushi class for US MBAs

Fresh seafood & vegetables +  short grain rice +rice vinegar, salt & sugar

= SUSHI!

I often make them for my kids gathering. Today it was a request by my guest MBA students from Pennsylvania USA.

Pounding sesame seeds here for one of our popular dishes, spinach with sesame sauce. Tossed sesame smells really great, with its rich aroma filling the whole kitchen and makes everyone so hungry!

Voila! Sushi roll plate is completed!

I hope this will be one of  happy moments in Tokyo for young students to remember…

Many thanks for coming!

Akiko

Agedashi Tofu, Okonomiyaki pancake & more

This was a private class with 2 main dishes & more; Agedashi Tofu (deepfried Tofu dipped in Dashi sauce), Tenpura with prawns and mushrooms, and savory Okonomiyaki pancake with pork, cabbage etc.

My guest are from Chicago, USA. A talented couple of architect and doctor wishing to try some Japanese home made dishes.  I felt very close to her from the beginning, then we found out that we are both mothers of twin kids! meaning you have gone thru a lot and somehow survived until today…

There were a lot of chopping and slicing and frying to do, but we made it beautifully!  Plenty of food and fun chatting over lunch table.

Many thanks for coming!

Akiko

 

 

 

Juicy, crispy and chewy!

It is amazing how Ramen & Gyoza are widely known as Japanese food. Today’ s guest are beautiful sisters from Australia. welcome to Tokyo!

If you are keen to experience the local feeling of these comfort food, home cooking is one of the best option, especially for Gyoza.

Oishii but very hot!! The first bite of Gyoza is always hoooot so be careful.

Enjoy the juicy filling, crispy bottom and chewy steamed top of dumplings.

Many thanks for coming!

Akiko

Karaage with a foodie lady from HK

My family’s all time favorite menu, “chicken Karaage” today!

Side dishes are; aubergine with sweet & savory white Miso sauce on top, spinach with sesame sauce, Miso soup with Dashi broth & black rice.

My guest lady is from Hong Kong, so I asked her a lot of questions about Cantonese style Ramen noodles, especially what kind of ingredients are used to make soup broth. It was very interesting to hear her stories!

“Itadaki-Masu” means something like “Bon appetit” in our language.

Some people think it is said to show appreciation towards the chef,  but more importabtly it is meant to show respect towards all ingredients and food, as their precious lives (vegetables or fish or meat…) are taken to keep our lives and we should always be aware of that.

Many thanks for coming!

 

 

“Karaage”, Japanese style fried Chicken for Texas lady

Today’s main dish was Karaage, or Japanese style fried chicken.

My guest young lady grating smoked Bonito fish. She was from Texas, America but also working in NY for fashion business! We had a lot of fun chatting about food, work, house, family, life…. everything!!!

We use potato starch to make it crispy outside.

Time to plate all our preparations!  Time to relax and have more chat ……My favorite moment at a class.

Many thanks for coming!

Akiko

 

Tempura and Soba lunch

  • Today’s main menu is Tempura!  (Shrimps,Sweet potato,Shiitake, Seasonal vegetables) And Soba ! Students are FOODY couple from Italy and this trip to Japan is Honeymoon!!!I’m so happy they picked up Musubi Cooking class! Japanese seasonal vegetables are so yummy!!!! Today’s lunch menus
    : Tempura and Soba:Japanese Spinach sesame salad :Dashimaki-tamago(Japanese omelet):Miso-Dengaku (Grilled Eggplant and Tofu with miso-sauce) Itadakimasu!!!!!!!

Sushi-making & Sake-tasting for Nike

In early December we welcomed a group of 20+ people from Nike!

This was the 2nd time to organize a gathering for this huge global company in Tokyo. We were very happy to hear that participants liked their team building lunch back in August, so they decided to contact us again for an evening function.

 

We planned Sushi roll & Temari Sushi cooking class. All ingredients for fillings and toppings were prepared in advance, but the guests had to make their own Sushi seasoning and mix with steamed rice, then start rolling & shaping their own Sushi for dinner.

 

Although this cooking class was held after a long day at their global meeting, everybody did a great work and everything went so smoothly that all results were beautiful and delicious!

 

After enjoying our tasty Sushi and other food including chicken Karrage, spinach with sesame sauce, fresh colorful veggies with Miso-Mayo dip, pork slices, sweet egg rolls etc., it was time for Sake tasting quiz! There are lots of types and brands of Sake in Japan.  It was hard for us to choose just a few kinds, but we hope it turned out a good opportunity for our guests to try something different.

 

We would be very happy if we could be of a little help to discover some new charms of Japanese gastronomy!  

 

Yuki & Akiko

 

 

Seafood but No Sushi Class

The main dish request for this class was “something seafood, but not Sushi” as the couple has already learned how to make Sushi before. So we did our popular seafood main dish Nanban style marinade of fried salmon & swordfish.

For side dish choices, my guest picked a menu using Kaki, the seasonal fruit of autumn and one of few indigenous kinds for land of Japan. Plus sweet & savory Miso sauce with grilled eggplant.

My guest couple told me they were living in a motor house and I was as curious as always, so they showed me some photos, and it was way beyond my imagination, truly gigantic! Their kitchen in the motor house is much bigger than mine in Tokyo apartment, with every nice equipment.

I am sure they can cook anything at their beautiful kitchen. Hope they have tried out our Japanese home cooking recipe back home.

Many thanks for coming!
Akiko

Private Class for Vegetarian Dishes with Autumn harvests

 

The main dish was chosen as Vegetarian Ramen for a guest lady from Israel who has been vegetarian for many years. Side dishes include cold fresh cabbage with Konbu marinade, Gyoza dumplings with lotus root, Kaki (persimmon) & greens dressed with creamy Tofu sauce etc.

My guest was very interested in Japanese Dashi soup stock with dried Shiitake mushrooms & Kombu kelp. Both are essential products for Umami in our cooking.

Kombu is very rich in glutamate or glutamic acid, which is contained in most vegetables but by far the most in dried Kombu. Another ingredient known for richness in glutamate is dried tomato.

Dried shiitake is known for its richness in guanylic acid or GMP, like many kinds of mushrooms around the world including dried porcini. This may be explaining why many Japanese people are deeply in love with Italian food!?

My guest lady was a medicinal food professional with a vast knowledge about Chinese herbal medicine & dietary, so it was very inspiring to share some time with her in the kitchen cooking and talking about various vegetables and foods!

Many thanks for coming!
Akiko

Seafood lovers from Down Under

 

The main dish request was something seafood but not Sushi, so I recommended my favorite dish, Nanban Marinade of salmon!

My guest couple was from Australia and they were also visiting Taiwan and Hong Kong prior to their arrival into Tokyo. Both are dream destinations for foodies in Japan and I had a lot of questions to ask!

To be honest, I have spent a lot of time working as a travel writer so I am good at asking questions, rather than answering them. But of course I answered all my questions from my guets, too (I hope I did).

We also cooked two side dishes with great sauces; sweet & savory Miso sauce for grilled eggplants & sesame sauce for spinach, full of aromas!

My guest liked sesame sauce very much that she told me she was going to get a traditional sesame pounder.

I hope my guests liked their home cooked food at Tokyo apartment…
Many thanks for coming!

Akiko