Seafood Nanban style class

The maindish choice by ladies from Australia was seafood, so I picked up swordfish and salmon Nanban style. I use a lot of fresh vegetables in Nanban marinade sauce.  Fillet of fish are deep fried and this may sound a little heavy, but the combination with veggies and vinegar, Mirin etc. turns into a healthy and rich harmony. No special skill needed of course!

A couple from Poland also were both  seafood lovers and we all worked hard in the whole morning hours, ended up with a traditional homy Japanese lunch at table.  Itadaki-masu!

One of side dishes was also using poplular seafood in our country, salted cod roe,  with lightly boiled  lotus root,  plus a hint of Yuzu citrus.

My guests were very interested in Dashi soup stock and I had a lot of questions, my excuse for not taking any photo while cooking…

Many thanks for coming!

Akiko

Gyoza & Ramen unite the world!?

This class was fully booked with an American family and a couple from Philippines, sharing various cooking tasks among 4 adults and 2 very young guets.

The family was living in far east of Russia and accustomed to our dietary, using a lot of seafood in cooking. Little twin boy and girl helped us tearing cabbage and mixing Gyoza fillings by hands. Thank you for your great help!

The gentleman from Manila was a restaurant owner and chef ! No wonder he handles everything so effortlessly  and the couple was such a foodie people.  I am now enjoying looking at his Instagram full of yummy photos.

Sharing some delicious moments together at my kitchen.

Many thanks for coming!

Akiko

 

 

 

Gyoza and various side dishes

This was a class filled with happy voices for a group of French girls reunion.

Their choice was a perfect food for intimate gathering; Gyoza with home made filling of pork, leek, garlic chives etc.

We also prepared a several side dishes includig salmon & avocado etc. One of their favorite was Miso soup using potato. Yes, potato is something from Americas and often used in European cooking, but it is actually a popular ingredient for our Japanese Miso soup as well.

My guest girls successfully mastered how to make nice and even frills on Japanese style dumplings. I am hoping maybe they are making Gyoza again on their next occasion together.

Many thanks for coming!

Akiko

 

Gyoza time with doctors from east and west

Gyoza class with two pairs of couples, from US and UK. While making Gyoza filling and wrapping them, we were chatting about all sorts of things about food and not about food, then surprisingly, 3/4 of my guets were in medical field!  It was interesting to find out about differences in  education system to be a doctor in each country.

Making a piece of Gyoza into nice shape! Much easier than it may look.

The amount of filling shoule be one spoonful as shown here. It might be tastier if you have more inside, but be careful not to push in too much and ended up breaking!

I hope my guests enjoyed their time at Tokyo apartment kitchen.

Many thanks for coming!

Akiko

Chicken karaage class for a foodie couple

Our all time favorite, Chicken Karaage as a main dish today!

Served with “black” rice , Miso soup with potato, Mitsba herb etc. & vegetable side dishes with sweet and savory sauces.

 

My guest was a couple from US. Both of them are great cooks & the husband turned out to be a specialist of pickled vegetables. Of course, I ask him a favor to send me a recipe, which I did receive and am enjoying now, THANK YOU!!!   One of my daughter is a big vegetable eater and she LOVEs pickled food.

Here is the table of our lunch with Karaage, aubergine etc. Good food, good fun talk with good company.  Always my favorite moment.

I hope my guests also liked their experience at Tokyo apartment kitchen.

Many thanks for coming!

Akiko

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