Chicken & Gyoza class with Aussie Danish foodies, Oct 2017

The main dish for this early October class was  Chicken Teriyaki, side dishes as a small portion of  Gyoza with pork & vegetables, as well as spinach with sesame sauce.

It was a lucky class as one of my guests happened to be a cooking teacher at primary school, so everything proceeded very smoothly. Lucky for me too, as I could exchange some interesting recipes with her after the class! My twin daughters are looking forward to trying  them very soon during their winter vacation.

People gathered at my kitchen on this day were a lovely family from Denmark and a talented couple from Perth, Australia. So naturally the conversation got started about the Danish royal family and a bride from Australia! What a small world.

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Chicken Teriyaki dish was a request and the Dad  was particularly patient to learn the recipe. With authentic Mirin and Shoyu simmered together, Teriyaki sauce would naturally turn thick and shiny.

If you like it sweeter, you may add more Mirin or sugar. If you prefer savory, maybe reduce the amount of these sweet seasonings. Home cooking is always simple once you understand the  basic formula.

I hope my guest enjoyed their experience at my kitchen as much as I did.

Many thanks for coming!

 

 

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

 

Salmon nanban-zuke class on October 23rd

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.

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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.

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Plating time.  Carefully serving each plate for looking  beautiful.  Japanese plating  should be visually beautiful.

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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!

Many thanks,

Kisshy

 

 

Another ramen class on October 20th

It’s been so much rain in Tokyo in these days and this morning as well.  I believe taking cooking class is a good activity during rainy days.

I welcomed beautiful couple this morning for my ramen class.

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Look at his concentration!

I heard the woman, Ms. K is a good cook, and the  man, Mr. N doesn’t cook that much before the class his self-reported.   However, he is a good concentration and does precise work so Ms. K and I are impressed. So I call him as Chef N. at the class.

We enjoyed chatting during the cooking time mainly about how to prepare Japanese cooking. Ms. K is such a gentle and joyful girl.

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Then our highlight of the class, making gyoza time.

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Then  the work conduct in beautiful shapes of gyoza and all satisfied with them.

As TV crew came for shooting our gyoza lesson in Akiko’s class the other day, it seems gyoza become Japanese popular dish these days.  It is fun to make gyoza as well as eat them.

Many thanks,

Kisshy

 

Ramen Class on October 13th

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.

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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.

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Look at his well done gyoza flairs and super smiling!

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Then the participants have ramen together with chatting.  Lunch time become social time, the participants enjoy to talk about their different food culture.

 

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

Japanese Sweets Class on October 5th

I welcomed a pastry chef from Niece, France this morning to make Japanese sweets.

She requested Japanese cheese cake, matcha rolled cake and dora-yaki.

She is really professional ,  works as a pastry chef for years.

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Look at her position which is about to roll the jenoise with azuki cream.

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And cut the cakes carefully and beautifully.

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Look at this flawless cheese cake!     I shared my cheese cake recipe, but she made it much nicer than I expected.  I also learned her professional techniques making soufflé successfully.

She also made daifuku- mocha and “onigiri” for her lunch.  We made them successfully.

Many thanks,

Kisshy

 

Schedule

All classes are operated at instructors’ homes in midtown Tokyo. If you are the first reserver at the spot, you can discuss with instructors what to cook on the basis of your preference.

Aug-23 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-24 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: Instructor: Kisshy
Aug-25 Fri 10:00-13:00 Meeting at Yotsuya Main dish Nanban Instructor:Kisshy
Aug-29 Tue ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-30 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Aug-31 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy

 

Sep-5 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor: Yuki
Sep-6 Wed 10:00 AM Meeting at Hanzomon Main dish: Ramen & Gyoza Instructor:Akiko
Sep-7 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-8 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-11 Mon 10:00 AM Meeting at Hanzomon Main dish: ramen & Gyoza Instructor:Akiko
Sep-12 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-13 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-14 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-15 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-19 Tue 10:00 AM Meeting at Hanzomon Main dish: Sushi rolls instructor: Akiko
Sep-20 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-21 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-25 Mon 10:00 AM Meeting at Hanzomon Main dish: Gyoza Instructor:Akiko
Sep-26 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-28 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki

October/November: Weekday only, 10am

Japanese cooking class on Oct 12th

Now almost mid in October, the weather in Tokyo get milder.  It takes long time to cool down and less humidity in this year. It became much easier to spend outside.

I had  guests a family of three from U.S and a man from U.K.  We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.

“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is  coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable  high temperature. The certain temperature make egg yolk coagulate faster than egg while.  We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable.  This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.

 

img_4514                      All the participants get along with others cooperate during cooking time  and that make  great for talking each other at last the eating time.   We work together to complete delicious food for lunch.

 

 

Menus on Oct 12th

Amakara kara-age don with hot spring egg

Cucumber sesame dressing

Simmered eggplant with dashi-soy sauce

rice/ miso soup

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Many thanks for the great time!

Kisshy