This was a 2 main dish course request from an American couple. We cooked Salmon Nanbanzuke marinade and Okonomiyaki pancake as our main dishes, plus a few side dishes with vegetables and seasonal fruits.
My guest couple was both very fit as regular climbers and bouldering experts, so salmon was a good choice for their muscles. We also chopped some squid and put in our Okonomiyaki, as well as pork, cabbage, leek and Naga Imo potato, which is exactly how I make it for my family.
When I asked him if there is any favorite Japanese ingredients, he replied
” Unagi and Uni (eel and sea urchin)!! ”,
so I knew he is quite familiar with our dietary, then it turned out his Mum is Japanese!
Obviously he has been eating yummy Japanese home made dishes all his life, and I do hope that he & his girlfriend liked what we prepared together at my kitchen.
Many thanks for coming!
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!
Today was “ 2 main dishes” class.
Okonomiyaki! “Japanese pan cake” is for the lunch or the dinner not for the dessert. We put pork, Shrimp and Cabbage and yam and one more ingredient which is secret:-).
Salmon-NanbanZuke. Salmon marinated in sour sauce which you can arrange with other white fish or Chicken too.
Itadakimasu! thank you for coming!
Today was the Private class.
The 2 main dishes are Tempura and Pork Ginger.
The point of Tempura preparation is remove water from and keeping ingredients cool.
Deep frying time! We put the ingredients a little by each in to the oil then we can keep oil temperatures.
We also made Pork Ginger, Japanese sesame spinach salad and Green pepper stir fry with young fish.
It was really fun class! Thank you for coming.
Today’s class guests are happy sweet honeymooners from IT capital, Tel Aviv, Israel. We cooked Ramen with pork soup stock.
I also adventured to use simmered Konbu kelp in cabbage salad, which is our family’s favorite quick dish. Here we use Konbu like herbs and it goes really nicely with sesame oil. Please try if you have some left over Konbu after making Dashi broth.
The couple told me some very interesting stories about their culture & life, my favorite part of doing cooking classes for travellers!
Many thanks for coming!
We had welcomed 19 staff members of Nike company for their team building program. The staffs came from the branches in all over the world and spend several days together in Tokyo. Every one are very close and so cheerful!
We offered making sushi, miso soup and Japanese side dishes. People were divided in 5 groups and each tables competed how well done for cooking and presentation.
After the meal time we had sake tasting and a quiz. They had so much fun at the time.
Thank you for coming our cooking class!
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!
Participants today are a couple from UK and young friends group came from Switzerland. They became close over cooking time and exchange their trip tips in Japan.
Assorted Tempura: summer vegetables and seafood
Cucumber with creamy sesame dressing
Summer vegetables with sweet miso sauce
I’m always impressed the students handle long chopsticks for cooking very well!
I have welcomed a family of 4 people from Michigan.
Their request was karaage, Japanese fried chicken.
6 years old boy participated in cooking at the class.
He is making mochi dough, great job!
I have welcomed a lady and her niece, and a lady from Switzerland.
Today’s request was ramen and Katsudon.
Katudon is a rice bowl with fried pork cooked in egg
One of the woman is an athlete so she needs and loves carbs.
We had a great time to cook together.