Tempura and Soba lunch

  • Today’s main menu is Tempura!  (Shrimps,Sweet potato,Shiitake, Seasonal vegetables) And Soba ! Students are FOODY couple from Italy and this trip to Japan is Honeymoon!!!I’m so happy they picked up Musubi Cooking class! Japanese seasonal vegetables are so yummy!!!! Today’s lunch menus
    : Tempura and Soba:Japanese Spinach sesame salad :Dashimaki-tamago(Japanese omelet):Miso-Dengaku (Grilled Eggplant and Tofu with miso-sauce) Itadakimasu!!!!!!!

Sushi-making & Sake-tasting for Nike

In early December we welcomed a group of 20+ people from Nike!

This was the 2nd time to organize a gathering for this huge global company in Tokyo. We were very happy to hear that participants liked their team building lunch back in August, so they decided to contact us again for an evening function.

 

We planned Sushi roll & Temari Sushi cooking class. All ingredients for fillings and toppings were prepared in advance, but the guests had to make their own Sushi seasoning and mix with steamed rice, then start rolling & shaping their own Sushi for dinner.

 

Although this cooking class was held after a long day at their global meeting, everybody did a great work and everything went so smoothly that all results were beautiful and delicious!

 

After enjoying our tasty Sushi and other food including chicken Karrage, spinach with sesame sauce, fresh colorful veggies with Miso-Mayo dip, pork slices, sweet egg rolls etc., it was time for Sake tasting quiz! There are lots of types and brands of Sake in Japan.  It was hard for us to choose just a few kinds, but we hope it turned out a good opportunity for our guests to try something different.

 

We would be very happy if we could be of a little help to discover some new charms of Japanese gastronomy!  

 

Yuki & Akiko

 

 

Temari Sushi class for friends’ reunion

The main dish was Temari Sushi. ‘Temari’ is a palm-sized ball for children, often decorated with fine colorful embroideries. As you can easily guess, Temari Sushi is shaped like this small ball. It is a one bite Sushi with a variety of toppings.

At this class, we used boiled prawns, thinly sliced cucumbers, fresh sashimi-quality maguro(tuna) & salmon, Takuan(pickled Daikon radish), Shiso leaves etc.

There were also Mentaiko(salted chilly cod roe) and salted cherry blossoms as a few challenge items but my guests tried everything and their plates are all empty after lunch hours. Yes, I love seeing empty plates after the class!!

We put the heads of prawns in our Miso soup and I think my guests liked it as well. Believe me it makes your soup amazingly delicious!

It was a reunion vacation trip of old friends from Maryland and Florida, US. I enjoyed being a part of their happy moments in Tokyo.

Many thanks for coming!
Akiko

Chicken Karaage & Chicken Lotus Meat Balls class

The main dish request was Chicken Karaage, one of our best sellers & very popular home cooked food all over Japan!

We also cooked chicken meat balls with our autumn/winter vegetable, lotus root, seasoned with Miso.

When I cook these chicken menus for my family, I usually pile them up on a simple big plate and tell my kids ‘Help yourself!’ But for my guests from Australia, I chose a little bamboo basket to serve our chickens to add a touch of Japanese taste and welcoming feeling.

In our rice, we added some Black Rice. This type of rice is popular among Japanese ladies lately as it is rich in fiber, vitamin B, minerals etc. In short, good for your health & beauty!

As we enjoyed our lunch, we talked about various social & cultural topics of Japan as well as Australia. Very relaxing moment with yummy food after a few hard working hours at kitchen!

I hope my guest ladies form Australia enjoyed their time at my place as much as I did.

Many thanks for coming!
Akiko

Vegetarian & Chicken Ramen for a family reunion

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!
Akiko

2 main dishes class

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!

Ramen and Gyoza class

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 !!!!!

Itadakimasu !!!!!

We had a fun lunch together !

Thank you for coming today.

 

Japanese home dish Mckerel Nanban Marinade

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.

Menus

Mackerel nanban marinade

Cucumber with creamy sesame sauce

summer vegetables with miso sauce

Edamame rice

Miso soup

Thank you for coming and sharing your life in Toronto!

Kisshy

 

 

 

 

Double Main dish course of Tempura & Chicken Karaage

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!

Akiko

Seafood & Nuka-zuke class

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!

Akiko