I have welcomed two young people from Toronto. They had just graduated university.
Since both of them are a good cook, I would like to introduced Japanese great taste of summer ingredients for lunch.
Mackerel nanban marinade
Cucumber with creamy sesame sauce
summer vegetables with miso sauce
Thank you for coming and sharing your life in Toronto!
My guests from Canada requested;
Chicken Karaage, Japanese style fried chicken & Tempura with prawns and vegetables.
Summer is a great season to cook Tempura, as we have a variety of colorful vegetables perfect for this menu, such as Kabocha pumpkin, eggplant, Shiso leaves, and corn!
When I do Tempura with corn, I take all corn pieces off the cob with my fingers. This is a rather tiring process when I cook alone but my guests did it beautifully! So I could enjoy some yummy Tempura of corn at lunch table with my guests, thank you for my team!
If you are a fan of coriander/cilantro, chop a bunch of fresh green ones and add to corn. For this Tempura, I recommend to eat just with salt simply. Or maybe with some thick creamy Greek yoghurt with a pinch of salt & your favorite spices.
If not, our Japanese traditional Tempura sauce will do just as great. We use our Dashi(soup stock), soy sauce and Mirin. Mirin is a kind of Sake and very, very sweet but not a spoon of sugar added. We use this liquor mainly for cooking nowadays.
This traditional Tempura dip sauce works amazing with sweet seasonal Kabocha pumkin Tempura. That is one of my kids favorites but be careful when you cut kabocha, as its green skin is quite tough.
My young guests at this class were also really sweet and I enjoyed cooking with them a lot.
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!
My guest for this class was a group of Galician and French couples. It was their annual reunion trip and I was honored to be part of their vacation in Tokyo.
Our lunch menu:
Pork Ramen with Miso meat sauce, stir fried vegetables, soy sauce flavored egg, pork slice as toppings
Pork and vegetable Gyoza
Crushed cucmber salad
Lots of questions and lots of fun talks! My male guests were very keen to use Japanese vegetable knives and I love the way they paused for a photo, Spanish Samurai at my kitchen!?
Ramen soup has 3 components, pork bone soup stock, Japanese Dashi stock with smoked bonito, dried sardine and sun-dried Shiitake mushroom, and simmered pork sauce of soysauce & Mirin. We also prepare a variety of topping so it tales a lot of work and preparation to make this simple bowl of hot noodles.
At the class we also made Japanese style pork dumplings, Gyoza. The recipe is originally from China like Ramen, but it is now a very common food for all Japanese families to cook & eat at home. We mainly grill the dumplings, then put the lid and steam to finish up our Gyoza.
I hope my guests enjoyed their time at my kitchen,
Many thanks for coming!
Swordfish and vegetables cook in miso sauce
Summer vegetables with sweet miso sauce
I’ve welcomed one group of two families at the class. They came from different places, Colorado and Melbourne, and they are really close. It is their annual reunion trip. Thank you very much for choosing our cooking class! There are lot of laughing and fun during cooking and lunch time.
They did good job for making mochi for dessert.
See their all beautiful smiles!
Hope you have wonderful trip trough Japan and more wonderful food experience!
My kids go to school with their Bento Box every day. In Japan, it is very common to bring your own box for lunch. Some mothers make such a pretty Bento Box and it is now a popular item on SNS, that is where my French guests from Luxemburg got an idea of making Bento Box in Tokyo.
We actually have a variety of Bento boxes accordingly to seasons, occasions etc. At this class, I chose a bamboo-made box of rectangular shape, nice for early summer entertainment table.
Inside of the Box are:
Onigiri(rice balls with Nori-seaweed)
Beef and Shiso(minty herb) roll with grated Daiokn radish sauce
Sweet egg roll etc….
For Bento Box, every item needs to be tiny and easy to handle. The menu required a lot of hand works but my guests did everything very neat & beautiful!
My guest couple also prepared Gyoza, Japanese style pork dumplings.
All turned out really delicious but hot sizzling Gyoza was definitely one of the best tastes for my guests.
Many thanks for coming & Merci Beaucoup!
The menu for the class was;
Swordfish & Salmon Nanbanzuke sauce (fried and marinade with soysauce, vinegar & fresh vegetables)
Eggplamt with sweet Miso sauce
Spinach with sesame sauce
Miso soup with clams & rice
I tend to spend a lot of time explaining about basic ingredients we use for Japanese cooking, such as Katsuo Bushi (Smoked Bonito fish), Konbu, Mirin etc. Sometimes the tastes of them are too different for first timers to my country but my two beautiful guests on this day were doing very good.
With Katsuo and Konbu, we made soup stock and used it for Miso soup, as well as spinach sauce and swordfish marinade. They all worked out nicely & my guest completed our delicious and authentic lunch!
Later I learnd that one of my guests was a professional model, another was a title-holder of marathon ( in business suit!?!? )
Japanese food are rich in nutrition, low in calories so isn’t our food just perfct for them?
I hope they will enjoy cooking our food again in US.
Many thanks for coming!
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.
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!
I welcomed a group of 6 people from France
in my class this morning.
The cooking class was a surprise gift from three people in the group to rest of the three people. Those three people didn’t know what purpose they came for by the time I told them at our meeting point.
Actually, three people came to Japan because of their business, and they bring their spouses ( partners) to Japan together. Then, the three partners gave special time back to the workers. I’m impressed such a wonderful idea and decide I will success the plan at the cooking class.
They all are so close and nice relationships. I’m glad I could work with them.
Even though my kitchen is too small to work together all 6 people, They are happy to work there together. They seems like good friends.
Plating time. Carefully serving each plate for looking beautiful. Japanese plating should be visually beautiful.
Then it is time for lunch. They liked the food they prepared.
I got email from the organize and they all really enjoyed the class. I’m glad to hear that!
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.
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.
Look at his well done gyoza flairs and super smiling!
Then the participants have ramen together with chatting. Lunch time become social time, the participants enjoy to talk about their different food culture.