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!
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!
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!
I welcomed a lady from UK this morning. She requested salmon-nanban marinade as a main dish.
During our cooking, she asked me how to cook tempura, so I decided to cook vegetable tempura as a side dish. She liked shiso leaves tempura, crispy green leaves, as you see in the middle of tempura plate.
She said she will use fresh sage leaves in her garden instead of shiso leaves. That is such a great idea!
Many people from outside of japan keen to cook this shiso tempra at their home, but it is not easy to find except Japan unfortunately. Then her advise reminds me for cooking school in NY, I learned the crispy fried sage garnish, which is slimier to tempura. I’ll let the people that sage leave is good substitution from now on!
She liked the food we prepared very much. We have time to talk about her life in London and her trip in Japan. It was really interesting and time flied.
Hope you cook fresh sage tempura to your loving grand children!
I welcomed 3 girls today for my cooking class. We cooked salmon – nanban marinade, cucumber dressed creamed sesame, pan fried eggplant with miso sauce, rice and miso soup.
I served fresh bonito sashimi as extra seasonal dish. I’d love my guests to taste something seasonal small dish, which may not encounter the taste for non-Japanese people at common restaurants.
Serving fresh bonito sashimi with julienne fresh Japanese herbs is one of our Japanese summer delight. We eat the bonito sashimi with ginger and vinegar sauce instead of wasabi and soy sauce.
Also we prepare edamame-rice. Edamame is also now in season. I thought fresh edamame, I meant non- frozen, might be unusual for visitors.
I’m glad to share the people come to my class and find something new “real” Japanese taste.
Today’s participants enjoyed those tastes pretty much so I’m glad to hear that.
Hope you enjoy the trip in Japan, and hope you will become familiar to cook Japanese food!
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.
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!
I had special request to make sushi roll and cooking fish by a couple from UK.
Regularly our cooking class offers one main dish, two side dishes, rice and miso soup. However, we can cope with extra main dish or side dish if someone requests with additional fee.
Then we decided to cook Salmon naban marinade which is Japanese style escabeche, sushi roll, cucumber with sweet sesame dressing, fried eggplant with miso sauce at the class. I assumed the class will be busier than the regular class, so I prepared the ingredients elaborately.
Making sushi roll is challenging, but mostly the participants has done very well, embarrassedly, sometime better than me(!).
The participants were well done for chopping ingredients and major the seasonings to make sauces.
Fanning make cooked rice cooler faster than room temperature
Making an egg omelet for center of sushi roll. Little challenging at the begging of the part, but I’m sure you will get accustomed and finally make a beautiful omelets.
Spread out vinegar rice over nori seaweed to make base of the roll. .
They made beautiful sushi rolls and enjoyed for lunch.
I appreciate your amazing review for Trip Advisor. I’m glad you and your wife enjoyed the class.
Thank you for coming!
Today’s guest was a couple from France visiting various plasces in Japan.
The lady turned out to be on the early stage of her pregnancy. As a mother of 3 kids, I was really excited to hear that and thought maybe some of the food & nutrition we cook will be becomimg a part of her little baby’s body, who knows!
What we parepared on this class was; Swordfish Nanban Zuke, eggplant with sweet miso sauce, spinach with sesame sauce and miso soup with cabbage and potatoes. Lots of vegetables dishes using naturally fermented seasonings like Miso, Mirin and Soy sauce.
Since she was not feeling for a very strong taste, we decided to use less amount of rice vinegar and soy sauce for Nanban Zuke marinade. It is one of the good things about hands-on cooking experience. You can taste your sauce and dishes as we proceed and are always welcome to adjust some parts of the recipe.
Her husband was a keen cook and he was quite knowlegeble about Japanese ingredients, which helped a lot.
I hope they enjoyed their time at my kitchen and their baby was enjoying his/her first Japanese food,too!
Many thaks for coming!
I had an interview by book authors; Polish lady who is a Tokyo expats and a man who came from London.
This is the second time to come for the interview following the last September.
She’s been researching Japanese food culture and food ways since she has started to live in Tokyo about 2 years ago. She has already studied Japanese seasonal event and festivals through hear experiences and readings. Honestly it is embarrassing that she understands some of the cultural events and its origin better than me. wow!
She requested some recipes we, Japanese commonly eat in summer. Then I offered “Hiyashi-chuka” , “mackerel in nanban marinade, Japanese style escabeche” “Eggplant nebeshigi“and “Corn rice”.
Hiyashi-chuka means “Cold ramen noodle”. I like this noodle dish during hot season rather than hot ramen noodle. Most ramen shop, Chinese restaurant and some Japanese restaurant begin to offer this dish at this season with like those posters in front of the shop.
“Now we offer Hiyashi-chuka” summer feature in Japan
This dish consists of julienned cucumber, julienned chicken breast or ham, julienned omelets, tomato wedges and chilled noodle with soy sauce based sesame flavored dressing.
If you like ramen, this noodle is worth to try during the season. It is not easy to find this dish during fall to spring seasons since we don’t feel like willing to eat this noodle when those cold seasons though.
We also cooked nanban-zuke ( Japanese style eschabeche) and Egg plant nabeshigi ( cook with miso sauce), and rice cook with fresh corn.
They liked those menus as Japanese summer flavor.
Thank you very much to add my recipe to your book.
I welcomed Tokyo expats polish couple on the day.
Ms. A and her husband Mr.V enthusiast for Japanese cooking / food culture. Ms. A has a great knowledge of Japanese food as well as food ways on other countries.
She had researched about washoku culture very well before the interview moreover,she LOVES them, so we could understand each other very soon.
Wiktor said he is an amateur photographer, but see his pictures are amazing as a professional!
Photo by Wiktor staniecki
Since I’ve been working for obtaining sake sommelier, I served seasonal sake at this time. I’m glad Wiktor liked the pairing of food and sake.
Grilled salmon Yuan marinade
eggplant miso-egg cream
Maitake mashroom tempura
sweet potato rice
Shiratama -mochi red bean paste/ sweet soy paste
Here links to her article.
The charms of Japanese autumn
She also writes for polish-Japanese community
Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!