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

 

Heard about Nuka-Zuke? -Private class on October 2017

Sometimes my experience with visiting guests reminds me of good old day’s memory with my grandmother, who was always busy in her kitchen.

Prior to this class in early October, I received a very interesting request from  a Canadian lady, who is keen to learn about fermented vegetables, if I can show her an active Nuka bed for Nuka-Zuke.

Nuka is the rice bran, looks and smells like wheat. After rice harvest, the bran is taken away from rice and we eat only the white core part of rice. But this rice bran can be used for fermented vegetables, or Japanese pickles, called Nuka-Zuke.

We add a little salt and some water to rice bran powder, which makes a perfect bed to culture lactic acid bacteria.  Once the condition is settled, you may add your favorite vegetables like cucumbers, carrots, radish etc.

The problem with this fermented pickles making is that you need to stir the Nuka bed at least once every day, or the good bacteria die out and bad ones become more active, in other words your vegetables would get rotten. My grandmother used to do all these works for her family and I enjoyed eating her beautiful works as a kid.

Yet it was so much work in modern days when you have a job outside your house, so my mother did not keep it going, nor did I, util I received this inquiry from my guest lady.

Suddenly I remembered what I used to be eating and wondered if I can do something. Thanks to our internet age, I found a Japanese pickles company who sells Nuka-bed for fridge!  You don’t need to take care of your Nuka every single day but once in a week with this product.

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So here we are at the class, with my Nuka-Zuke works of carrots and cucumbers, as well as mackerel with Miso sauce.  As is well known, Miso is  one of our traditional seasonings and it is made by fermenting steamed soy beans with salt.

I hope my guest liked my home made Nuka-Zuke.

Many thanks for coming!

Akiko

 

Chicken Karaage & Gyoza class with Melbourne & NY couples

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. 

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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!

Akiko

Cooked a big lunch! Private Class on May 14th

I had an interesting inquiry from a young Australian couple living in Tokyo.

They were used to cooking with an oven back home, but here in Japan, we do not use it as often. Instead we use stove top and small, lined griller underneath it mainly. This young couple’s tentative house kitchen was not equipped with an oven and they were looking for an opportunity to learn some cooking with Japanese kitchen.

So here they are at my place and we made a big lunch together.

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 The menu includes; Swordfish Nanabanzuke with soy sauce vinegar and vegetables, Maguro (tuna) grilled medium rare with garlic Teriyaki sauce, eggplant with miso Dengaku sauce, spinach with sweet sesame sauce, crushed cucumber, Miso soup with clams and Mitsuba greens…

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Both of my guests were great seafood lovers and I was really happy to hear that they liked everything we cooked. They challenged to try black rice and liked it, too.

I also explained about our griller, which we mainly use for cooking salmon, mackerel and other fishes or chicken wings.

My guest told me she was using it for toasting a piece of bread in the morning!  Well it maybe a good idea but you need to watch your toast frequently to make sure not to burn it.

 I hope my guests are enjoying their life in Tokyo now and cooking at their Japanese kitchen.

Many thanks for coming!

Akiko

 

Oyako-don (Chicken and Egg Rice Bowl) Class

The other day, I had a lovely family from Sydney, Australia.

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You can see how much fun we had during the cooking class.  Plus, the intimacy of having visitors to Japan come into your house to learn creates a wonderful bond that we all remember forever.

This time, we talked a lot about the difference of ingredients and the cooking difference between Japan and Australia.

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The day’s menu was:

Main dish:  Oyako-Don (Chicken and Egg Rice Bowl)

Side dishes: Tofu-Steak with Miso Marinated Pork and Eggplant in Dashi

Plus, Rice and Miso Soup with Tofu

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Itadakimasu!

I was able to answer lots of their questions about Japanese culture, wearing kimonos, and education. We had a really fun time together.

And also we talked about Japanese table coordination and Japanese flower arrangement. They loved ZEN style!

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As always, seasonal fruit for desert.

Thank you so much for coming to Musubi Cooking Class!

 

Cooking with kids on August 22nd

I have a reservation from a woman, she took a cooking class early this month,  and will came to the class with her three sons.  Also a man from Spain, and her friend booked the class for his birthday gift.

She requested menus that are her sons favorite, soba noodle and salmon teriyaki. I also offer the menu of egg rolled omelets and mochi dessert besides her request.

Boys cooked Egg omelets and did good job!

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They are making mochi dessert. Shaping mochi dough as a small round is not easy task, but they enjoy shaping them.

The sons mom, called Sachiko, always make the class fun. Thank you so much!

 

The menus on August 22nd

Salmon Teriyaki

Broccoli and carrot with Tofu cream

Soba noodle with house made dashi dipping sauce

Egg roll omelets

Mochi with sweetened red beans

Many Thanks!

Kisshy

 

 

 

 

 

 

What Japanese house wife buys in Tsukiji Fish Market? ( Inside market)

I’m so glad to hear that tsukiji inside market stay the place for more months.

Since my place, Yotsuya, has a bus stop to Tsukiji market I go for shopping there at least once a month regularly.   It takes about 20 min by bus to there.

After get off the bus, first I head to inside fish market. I strait go to buy fresh salmon in “Sanmasu”  . The store provides fresh thick cut salmon, those are very flavorful and juicy.  I can choose from  salted, light salted, non-salted . Also can get fatty part “harami” , salmon roe and smoked salmon. Those are inexpensive and never find such fresh salmon in the store near my area.

* Attention,  inside market allows to enter for visitor after 10 am. 

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Mimasu /  salmon shop

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There are not only seafood shops, but also exclusive meat shop inside the market.  I chose high grade beef from Hokkaido for special dinner. The butcher cut preference thickness for me. This meat could be cut as thin slice for Sukiyaki or Shabu shabu.  It is pricy, but worth to taste. When I want to have really nice beef for special occasion, I come here and ask the butcher what to buy.

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I also buy fresh seasonal seafood, like oysters, scallops, squids, shrimps and tuna.  I often go there with my friends, which is good we can share bulk of seafood, which usually wholesale for fishmongers and restaurants.

I’ll come back shopping later!

 

Kisshy

 

 

 

Cooking Class on Jul 28th

Hi there,

There is a lovely couple from U.K attended cooking class.   We had a great time to cook together and enjoyed talking a lot :D.

The class is a birthday gift from Ms. R to her boyfriend Mr. R.

See! both of them are very good at using chopsticks for cooking, not only eating!

 

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The menu on Jul 28th ’16

Mackerel Nanban-zuke

Egg plant miso dengaku (sweet miso paste)

Cucumber sesame vinegar dressing

Rice and Miso soup

dessert

They both LOVED what we cooked. We talked a lot about trip in Japan, how we think about Tokyo for tourists and their life in their country.  After we ate  nice food and talked a lot, I felt like I’m inviting my friends to my house.

Thank you for coming my place, Ms. R and Mr. R.

Good luck for climbing Mt. Fuji!

*what we share in this class

Tsukiji Sushi Place

Sushi Sei   Shin kan

http://www.sunnypages.jp/travel_guide/tokyo_restaurants/sushi/Tsukiji+Sushi+Sei%E3%80%80/796

Hamashige (2F)

https://www.tripadvisor.co.uk/LocationPhotoDirectLink-g1066444-d3876010-i167202497-Hamashigezushi-Chuo_Tokyo_Tokyo_Prefecture_Kanto.html

 

Many thanks!

Kisshy