I have welcomed a group from Ireland near Dublin. They love Japanese food and cooking.
What we cooked today
Sushi Platter ; Maki-zushi, Inari-zushi, salmon nigiri-zushi
Cooked eggplant with miso sauce
Cucumber with sesame cream sauce
Makin sushi platter is something that trying something new and creative activity.
So glad they enjoyed cooking all dishes!
The main dish was… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth!
The ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.
For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.
My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!
As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer.
I hope my guests liked their home cooking experience at my kitchen!
Many thanks for coming,
The menu was;
Seafood Ramen with shrimp, clam & Japanese Dashi soup stock
Seafood Gyoza with shrimp & vegetables
spinach with sesame sauce
No chicken, pork but lots of seafood! My guest couple from Ohio, USA, really surprised me that they are enjoying various fish including Bonito & Hamachi (young yellow tail tuna) as Sashimi back home, thanks to a local seafood market with a good selection of seafood.
But it was their first time to handle the Katsuo bushi, Smoked Bonito in a whole piece. Here they are shredding a piece of dry Bonito at my place. It looks like a wooden kitchen utensil but it is a half body of Bonito, who could have weighed more than 2kg when he was in the ocean.
My guest couple also tried another very Japanese ingredient called Niboshi/ dried sardins. For soup stock, I rip off the head and soaked them in water, then simmer. But we also enjoy eating them as it is, a very good snack for your bones if you care. My guests crunched a piece of Niboshi and actually liked them OK, which pleased me a lot of course!
It was a gloomy rainy day but just perfect for a cookig class event, inside home and lots of good smells!
I hope my guest liked their experience at my kitchen.
Many thanks for coming!
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
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!