Posts

Seafood Nanban class

Blog Ramen & Gyoza class

My favorite menu, seafood Nanban style for a main dish!

Blog Ramen & Gyoza class

Since my guest family from England, UK & a couple from Germany were all willing to try some seafood dish cooking experience, I have prepared a mix of ingredients including a little bit of prawns, salmon, swordfish, and a side dish using salt-and-chilli flavored cod roes (Mentaiko).

If you wouldn’t fancy ‘fish eggs’ on your holiday, imagine something like ‘pink caviar’ and that is our Mentaiko, except being a lot saltier and spicy. For Japanese cooking, it plays a role like anchovy, I think. At this class, we made a salad of lightly boiled lotus root & Mentaiko.

Blog Ramen & Gyoza class

My guests were ready for some new culinary adventure & I was very happy to see they all liked what we cooked together. Such a delight to see all plates empty after the class!

Blog Ramen & Gyoza class

I must add one more thing my guest liked, Mugi-cha, or toasted barley tea. It is something everybody drinks here during summer as it has no caffeine contained. There are a variety of barley tea bags available at supermarkets so easy to make as well!

Blog Ramen & Gyoza class

Many thanks for coming!

Blog Ramen & Gyoza class

Akiko

Pork Ramen & Gyoza class

My guest couple was from Germany and Holland, beautiful performing artists and another people attracted by our comfort food, Ramen & Gyoza.

Both of them were very knowledgeable about Japanese cuisine, enjoying seeing a whole piece of smoked Bonito and dried Kombu seaweed etc. They are very important ingredients for our cooking.

Hot sizzling Gyoza was also something they loved while travelling in Japan. It is so simple and easy to prepare, once you hear a few tips! I hope they are now making Gyoza dumplings at times back in Europe.

Many thanks for coming!
Akiko

Vegetarian & Chicken Ramen for a family reunion

It was a request from a daughter who is now working in Germany to cook vegetarian Ramen & Gyoza, with her loving parents visiting from Australia. My pleasure to host a family reunion in Tokyo!
For Mum and Dad, we cooked some simmered chicken for Ramen and included pork in Gyoza filling.
For vegetarian Ramen, the topping was fried Tofu, cilantro, diced tomato, stir-fried eggplant & mushrooms etc. Of course soy sauce and Mirin flavored egg, too.

There was a lot of preparations to do but my guest family made it and our lunch tasted wonderful!
Before coming to my place, they were travelling the route of a Japanese poet, Matsuo Basho’s tour up north to Matsushima and it was very interesting to hear about their experiences, including a beautiful Haiku poem father created during his stay in Matsushima!
Many thanks for coming!
Akiko

Pork ramen class with guests from Hamburg & Pescala

My guests for this pork ramen & gyoza class were couples from Pescala,  Italy and Hamburg, Germany. It was a terrible morning  as the huge typhoon was passing Japan the night before and our notorious rush hour trains were packed and crowded as ever!  Still they all managed to arrive at my place & I was very very grateful.

One of their favorite was  ‘Char siu’, grilled pork slices on top of Ramen. They showed me a few photos of Menya Musashi bowls and my goodness, their pork slice is so thick!  For sure, Ramen is evolving in various directions….

It was also very interesting to hear about various types of Ramens in Europe today. I love exchanging foodie informations!
Many thanks for coming!
Akiko