Ramen & Gyoza class for a future food business owner -September 2017

This was a calss for a solo traveller from Australia who is willing to cook Ramen and Gyoza. At first I thought he is one of many Ramen & Gyoza lovers but as we talk preparing our lunch, I learned that he is already working at an Asian food business and hope to be independent some day.

In fact he is so serious that he took 3 cooking classes during his short stay in Tokyo! I was honored to be a little part of  these opportunities during his limited time in my country.

I love good food but never worked as a chef by the way, still I  hope he found his experience with Japanese Mum & home cooking at my kitchen worth his time & effort…

The way he mixed the chopped vegetables and minced pork meat for Gyoza filling was super!  It requires a good strong pressure so each separate ingredients become together.

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One thing he liked very much was our Japanese style eggs.  As one of the Ramen toppings, we often prepare flavoured boiled eggs. it is tasty as a topping for simple steamed rice, too.

For its flavour, I use soy sauce, Mirin and smoked bonito if my guest is OK with seafood. You need to keep it in a fridge for a few days so the eggs turn brown outside but inside is till bright yellow. They add a nice colour in a Ramen bowl.

I hope my guest had a good time and wish him the best of luck for his future in Asian food business, I am sure he will be very successful!

Many thanks for coming!

Akiko

 

 

 

Ramen class for solo travelars

There are 2 guests from US today.

It is sometime not easy to make a class who is booked by one person since the class opens for 2 participants at the least.

This class was miraculously offered by two girls who had been in different county and almost same time.  They both offered ramen cooking, wow!

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I’m glad they enjoyed cooking ramen, the toppings and gyoza.  One of the girl had been in China and learned how to wrap gyoza ingredients with wrappers.  She shared how to make beautiful shaped gyoza.

Although they are early 20ish, they both often cook at their home and well done in the class as well.  Me,  “wait!  slow down, I can’t catch up for  tidy up, haha!”

They are so lovely girls. After we talked many things during lunch time,  I felt like I’m their mom in Japan, since I’m their mom’s age rather than their friend’s age.

I  wish their trip safety and great fortune in their future!

 

Thank you for giving me such a precious time! I appreciate your review on TripAdvisor.

Many thanks,

Kisshy

 

 

 

 

Japanese cooking class on Augst 18th

Thank you for coming a couple from Spain!  I gave their name as Eriko and Hiroshi.

Their trip in Japan is as their honeymoon.

We cooked Gyoza as their request and other side dishes.  They like gyoza, and they wanted cook it by themselves. When we wrap gyoza, I once showed how to wrap them and made form, they picked up very quickly and made BEAUTIFL gyoza. They both did better than me, again!

Menus on August 10th

Gyoza

Cucumber with grated sesame dressing

Egg plant dengaku ( sweet miso paste)

Bonito sashimi with Japanese herbs

Rice and Miso soup

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Eriko-san and Hiroshi eager to give a gyoza party with their friends in near future. I believe they do successful.   Good luck to your party!

Many thanks,

Kisshy