GYOZA class

I had very nice couple from Spain come to my house! They really liked learning how to make GYOZA (pork dumplings).

It is really fun to make GYOZA especially with family or friends. We made  70-80 GYOZA!

Today’s menu

main dish : GYOZA

side dishes

: Japanese sesame spinach salad

: Dashi Maki Tamago (Japanese Omelet)

:Tataki Cucumber

and Rice and Miso-soup (Tofu and Wakame)

Here is making Sesame sauce. I highly recommend the Japanese sesame spinach salad as a side dishes.

They did great job to make Dashimaki Tamago (Japanese Omelet) too! I recommend to eat with grated daikon(Japanese radish).

Baked GYOZA !!!

They loved eat everything!

At the end he wanted try to eat “Natto(fermented soybeans)”. He said it’s Unusual taste but not too bad :)!

It was really fun to exchange the culture both Japan and Spain. Thank you for coming !

yuki

 

Ramen class for mother and daughter a private class

I’ve welcomed close mom and daughter from Indonesia this morning for ramen class.

They requested a fish dish besides the ramen course, and we cooked additional swordfish dish.  I’m glad they liked all the food, and hope they cook them back in their kitchen.

 

Making Gyoza, they made great shape of gyoza!

Miso ramen with Char-shiu, pork miso, runny egg,  sauteed vegetables, corn.

Thank you for coming ramen class!

 

Kisshy

 

 

Chicken & Gyoza class with Aussie Danish foodies, Oct 2017

The main dish for this early October class was  Chicken Teriyaki, side dishes as a small portion of  Gyoza with pork & vegetables, as well as spinach with sesame sauce.

It was a lucky class as one of my guests happened to be a cooking teacher at primary school, so everything proceeded very smoothly. Lucky for me too, as I could exchange some interesting recipes with her after the class! My twin daughters are looking forward to trying  them very soon during their winter vacation.

People gathered at my kitchen on this day were a lovely family from Denmark and a talented couple from Perth, Australia. So naturally the conversation got started about the Danish royal family and a bride from Australia! What a small world.

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Chicken Teriyaki dish was a request and the Dad  was particularly patient to learn the recipe. With authentic Mirin and Shoyu simmered together, Teriyaki sauce would naturally turn thick and shiny.

If you like it sweeter, you may add more Mirin or sugar. If you prefer savory, maybe reduce the amount of these sweet seasonings. Home cooking is always simple once you understand the  basic formula.

I hope my guest enjoyed their experience at my kitchen as much as I did.

Many thanks for coming!

 

 

Schedule

We are quite flexible. So please let me know your available dates here. We would respond to you as soon as possible.

Note1: We don’t usually offer classes on Saturday and Sunday, but if you can contact us in enough advance, we may be able to accommodate your booking.

Note 2: We usually ask  two+ minimum participants to offer the cooking class, but if you are one party, we would try to find the spots available.

 

The following is the latest schedule but we are open for other dates. Please just contact us here.

date meeting time-
finish time
meeting point Menu
May-1 Tue 10am-1pm Hanzomon Sushi
May-2 Wed 10am-1pm Yotsuya ramen (pork) gyoza (pork)
May-4 Fri 10am-1pm Yotsuya
May-7 Mon 10am-1pm Hanzomon
May-9 Wed 10am-1pm Yotsuya
May-11 Fri 10am-1pm Yotsuya Ramen
May-14 Mon 10am-1pm Hanzomon
May-15 Tue 10am-1pm Yoyogi-Uehara
May-16 Wed 10am-1pm Yotsuya
May-17 Thu 10am-1pm Yoyogi-Uehara
May-21 Mon 10am-1pm Hanzomon Omakase
May-22 Tue 10am-1pm Yoyogi-Uehara
May-23 Wed 10am-1pm Yotsuya
May-24 Thu 10am-1pm Yoyogi-Uehara Ramen
May-25 Fri 10am-1pm Yotsuya
May-28 Mon 10am-1pm Hanzomon
May-29 Tue 10am-1pm Yoyogi-Uehara
May-30 Wed 10am-1pm Yotsuya
May-31 Thu 10am-1pm Yoyogi-Uehara

 

 

Ramen class; what really are inside this irresistible bowl? Nov 2017

Our beautiful season of Autumn was almost gone and the request from my American guest on this day was a bowl of Ramen, a perfect hot noodle dish for a chilly day.

He explained  that he was not really planning to prepare Ramen on his own after returning home, but he loved this food so much that he was curious to find out what ingredients and cooking method are used.  He said he wanted to understand what Ramen is exactly.

I was impressed that is a very nice approach and happy to share what little knowledge I have learned about Ramen.

We also made Gyoza, everybody’s favorite companion with Ramen, as well as simple cucumber & sesame oil salad.

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I buy my noodles from supermarket but soup stock is 100% home made. Pork leg bones are the main ingredients for my base soup stock and  some chicken wing tips and seafood Dashi stock are combined together. Then of course finish up the soup with soy sauce &  Mirin  used for simmering pork slice.

My American guest has been travelling several Asian countries such as Cambodia, Korea etc.  Japan was his final destination before flying back home and the day he visited my kitchen was his final full day in Tokyo so I really  hope he was happy  spending  his last hours cooking with us.

Many thanks for coming!

Akiko

 

Vegetarian & pork Gyoza gathering with couples from Israel & USA

This was another Gyoza class but we prepared 2 kinds of fillings, one is our regular pork & vegetable Gyoza, then Vegetarian version with Tofu, mushrooms and vegetables.

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Tofu, or bean curd,  is widely known around the world but I have noticed Tofu available in other countries are not always the same as ours in Japan.  Not a few of my guest were surprised to see our Tofu and told me that their Tofu were harder in texture, not as fresh as the ones we normally get here.

Good fresh Tofu has an earthy flavour of soy beans. It is tasty as it is but also makes  a great substitute for pork meat when you prepare Gyoza fillings.  It  is also super easy to mix with other ingredients. Sometimes our Tofu is too fresh so just make sure to drain it a little before you use.

It was the beginning of Autumn in Tokyo, the perfect season to use mushrooms in home cooking!  We have a big variety of reasonable  mushrooms in Japan, such as Shiitake, Maitake, Enokidake, Shimeji, Hiratake etc.

Sun dried Shiitake mushrooms make a great soup broth, which is an ideal  substitute for our famous smoked bonito fish .  I use this dired Shiitake broth as Dashi for 100% vegetarian miso soup and it is very tasty, both for vegetarians and non-vegetarians!

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At the class, non-vegetarian guests also tried vegetarian Gyoza and they seemed to like it as well.

The only concern was if my guests could find the ready-made Gyoza wrappers at the supermarkets in their neighbourhood…. I am crossing my fingers that they did in Tel Aviv and Boston.

Many thanks for coming to my kitchen!

Akiko

 

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

 

 

 

Another ramen class on October 20th

It’s been so much rain in Tokyo in these days and this morning as well.  I believe taking cooking class is a good activity during rainy days.

I welcomed beautiful couple this morning for my ramen class.

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Look at his concentration!

I heard the woman, Ms. K is a good cook, and the  man, Mr. N doesn’t cook that much before the class his self-reported.   However, he is a good concentration and does precise work so Ms. K and I are impressed. So I call him as Chef N. at the class.

We enjoyed chatting during the cooking time mainly about how to prepare Japanese cooking. Ms. K is such a gentle and joyful girl.

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Then our highlight of the class, making gyoza time.

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Then  the work conduct in beautiful shapes of gyoza and all satisfied with them.

As TV crew came for shooting our gyoza lesson in Akiko’s class the other day, it seems gyoza become Japanese popular dish these days.  It is fun to make gyoza as well as eat them.

Many thanks,

Kisshy

 

Ramen Class on October 13th

I welcomed three participants today in the class ; a  couple from Israel and  a man from Mexico, who visited for annual Food Show exhibition.

We made ramen, gyoza and a cucumber dish today for lunch time.  I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.

We prepare so much vegetables, so our  ramen and gyoza menus are quite healthy.

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In my class, I  cook braised pork and seasoned egg the day before. Because it is too short time to cook  pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft.  So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.

Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.

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Look at his well done gyoza flairs and super smiling!

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Then the participants have ramen together with chatting.  Lunch time become social time, the participants enjoy to talk about their different food culture.

 

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

Ramen Class on September 27th

I welcomed three girls from London this morning.   They are all joyful and  the class was so fun!

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They said that their friend took  my class last March and he recommended them to take the class.  I’m so glad to hear that!!

We cooked ramen, gyoza and a cucumber dish at the class.

We enjoyed cooking and chatting then preparing dishes. All they love Japanese food and willing to bring the cooking back to their home.

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We enjoyed Ramen meals.

Hope the girls have chance to cook ramen and other Japanese meals at home.

 

Many thanks!

Kisshy