Today’s class was Ramen and Gyoza class for 6 students !!! From U.K, France, Spain…all over the Europe:-).
I always start prepare cooking the Ramen soup stock (made by Chicken and Pork and ginger and green onion) the day before the class which I always explain to the students advance. To make Ramen Soup stock takes long time and getting better taste if it takes a time.
We made 80 Gyoza(pork dumplings) !!!!! and everyone ate all !!!! To make Gyoza with the family and the friends is so much fun !
Looks yummy right !!!!??? You can’t stop eating Gyoza !!!!!
We had a fun lunch together !
Thank you for coming today.
I welcomed a couple from Italy and a repeater participant from Florida. He took my classes last summer and kept laughing me during the class.
Ginger pork we cooked is one of our representative Japanese home dish. I’m glad to share the people how to cook the dish.
Crushed cucumber with sesame sauce
We had a lot of laugh! Thank you Mr,M!
The main dish was Sushi Rolls with salmon, avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.
On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks!
We also prepared Japanese style fried chicken, Karaage. Batter is not very thick and outside is crispy, inside of the chicken thighs so tender and juicy with good flavor of garlic, ginger and soy sauce.
Of course, I asked my guests to shred our most important staple food, Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma. My Swiss guests found our home-made Miso soup very tasty, too. He even took a very nice photo and send it to me.
Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking experience at Tokyo apartment.
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!
It is Ramen Class today!
Miso Ramen with sautéed ground pork and simmered pork on top
Crushed Cucumber marinated with soy- ginger
Welcome to my kitchen, wonderful family from New Zealand and food lover Spanish man! They loved Miso Ramen. The class was a lot of fun and I laughed a lot during the class. Thank you everyone to make the class delightful!
I’m glad to hear that the family cooked Ramen after they got back to their home in New Zealand.
This is Miso Ramen we cooked at the class.
I prepare chicken soup and simmered pork hours ahead and we will finish wish season the soup, stair fly vegetables and sautéed ground pork and preparing ramen noodle together at the class. we made Gyoza in the class. everybody like to wrap the gyoza, and did very well!
The places we shared at the class….
When there are more than two groups in a class, we often share the trip information. I often realize that there are many aspect of Tokyo even Japan, like food, hot springs and amusements but I haven’t know a lot of things. Now I learn a lot from my gests. I appreciate that very much!
This is a nice sushi restaurant. The price is super, but believe it worth.
sushi shou in yotsuya Alain Ducasse’s favarite, pricy too
This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market. “Sushi-sei”
This is Okinawa shop in Ginza. The shop might have sea grapes.
This is a website for taco rice in Tokyo written in Japanese but pics are nice.
I welcomed 3 girls today for my cooking class. We cooked salmon – nanban marinade, cucumber dressed creamed sesame, pan fried eggplant with miso sauce, rice and miso soup.
I served fresh bonito sashimi as extra seasonal dish. I’d love my guests to taste something seasonal small dish, which may not encounter the taste for non-Japanese people at common restaurants.
Serving fresh bonito sashimi with julienne fresh Japanese herbs is one of our Japanese summer delight. We eat the bonito sashimi with ginger and vinegar sauce instead of wasabi and soy sauce.
Also we prepare edamame-rice. Edamame is also now in season. I thought fresh edamame, I meant non- frozen, might be unusual for visitors.
I’m glad to share the people come to my class and find something new “real” Japanese taste.
Today’s participants enjoyed those tastes pretty much so I’m glad to hear that.
Hope you enjoy the trip in Japan, and hope you will become familiar to cook Japanese food!
I had a request form a young Danish man to cook ginger pork as a main dish today. Actually, he requested a recipe calls a few ingredients. Then I gave several dishes and he picked up pork ginger.
He found out there are many pork menus in restaurants in this country. That is true, we eat more pork and chicken dishes than beef dishes since beef is an expensive ingredient either restaurants and grocery stores.
He cooks egg omelet, tamago-yaki. You might see tamago-yaki in Tsukiji fish market as a street food. The recipe of Japanese style egg omelet calls mainly egg, sugar and soy sauce. If you have square pan, you can make nice square omelet, but even if you don’t have the pan, as long as you have spatula, you can make nice shaped omelet in a round pan.
It seems not easy to make square shaped egg omelet, but once you get it to roll the egg sheet you can do it by yourself.
Hope you bring the technique back to your home and show off to your family beautiful egg omelet!
I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there!
So the class was full of happy feeling from the start and lots of fun talks. The only incident was that I was too busy chatting to take photos of what we prepared but believe me, they were yummy!
The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day.
My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time.
While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.
I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!?
I hope they enjoyed their time at my kitchen.
Many thanks for coming!
During the cherry blossoms season, we at the Musubi Cooking Tokyo receive much more customers than winter months. On this April 7th . class for Ramen cooking, I welcomed 3 groups of people from Sweden, Israel and Swiss.
For one of the ramen toppings, we cooked minced pork meat flavored with Miso and vegetables. You may add finely chopped ginger, leek, garlic, carrot or coriander as you like. This was a good accent to add to ramen as Miso is probably the most popular Japanese seasoning among my guests.
When you hear Miso, I wonder what type of miso you are thinking in your mind. Miso is a very old seasoning made with fermented soy beans. It was already used before century in China. In Japan, the oldest record of Miso is found in the writings of 8th.C and it has been used in cooking till today. There are many variety of Miso throughout Japan. We will let you taste some of them at our classes so find out your favorite one!
All of my guests were talking about how gorgeous cherry blossoms were on this day, as they were in time for the full bloom. One of the questions I received was, do we eat cherry blossoms. Well we actually do! We use salted leaves for wrapping sweet dumplings. We also salt pink flowers of cherry trees and make preserves. This salted cherry flowers look pretty but the taste is.. quite salty! You may also notice a faint touch of cherry blossoms fragrance.
I happened to have a small jar of this salted cherry blossoms in my fridge so I let my curious guests taste some of this, expecting not much Wows. Yet I got a very interesting idea from my Swedish guest that it will make a great companion for a shot of rum and other hard liquors. Looks much prettier than salt, too!
It is always so inspiring to cook and chat with food lovers from around the world!
Many thanks for coming to my kitchen.
I had a request of cooking ginger pork at this class. There are a couple from London.
Ginger pork is quite easy and common home made cooking in Japan and I often cook this dish for my family. The seasonings of soy sauce, ginger and sweet go with thin sliced pork.
I always serve ginger pork accompany with potato salad and shredded cabbage for dinner. Potato salad is must- item with ginger pork for me.
Therefore, At this class, I offered to cook ginger pork, potato salad, shredded cabbage, spinach with cream sesame dressing, rice and miso soup. It looks many dishes, but each of them are easy preparation.
Then I knew, there are many variation of potato salad through the world. My potato salad recipe consists of potato, ham, cucumber, sliced onion season with mayonnaise. today’s guests originally came from Vienna, Austria and the US. They said the ingredients are simple but their own potato salad recipe from their mother sounds yummy!
This is my favorite accept of cooking class the guests came from many countries. I could hear what they eat in general as everyday food i. We also talk about what we eat in breakfast, too.
We enjoyed cook those menus with joyful talking.
Finally we cooked all the recipes and glad to hear they liked them all include potato salad.