Three miso dishes class

 

Menus

Swordfish and vegetables cook in miso sauce

Summer vegetables with sweet miso sauce

Egg omelet

Edamame rice

Miso soup

 Mochi dessert

 

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!

 

Kisshy

 

Sushi platter class for a private class

I had a request for a private sushi cooking class which includes making  Nigiri-sushi, temari-sushi, sushi roll and inari-zushi  from a girl from Taiwan. She loves Japanese food and wanted to learn how to make those various kinds of sushi.

She made  an egg omelet for sushi roll and an egg  sheet for temari-zushi successfully.

Also she got how to make  good shape of nigiri-zushi  right away.

Her plating presentation is perfect!

Although she is very busy for her work during the stay in Tokyo, she came over  for learning Japanese cooking.

Thank you for choosing our Musubi Cooking Class!

Menus

A sushi platter

Salmon aburi-zushi, Inari-zushi, temari-zushi and sushi roll

spinach with roasted sesame and tofu cream sauce

Cooked Egg plant  miso-dengaku, sweet miso sauce

Miso soup

Kisshy

 

 

GYOZA class

I had very nice couple from Spain come to my house! They really liked learning how to make GYOZA (pork dumplings).

It is really fun to make GYOZA especially with family or friends. We made  70-80 GYOZA!

Today’s menu

main dish : GYOZA

side dishes

: Japanese sesame spinach salad

: Dashi Maki Tamago (Japanese Omelet)

:Tataki Cucumber

and Rice and Miso-soup (Tofu and Wakame)

Here is making Sesame sauce. I highly recommend the Japanese sesame spinach salad as a side dishes.

They did great job to make Dashimaki Tamago (Japanese Omelet) too! I recommend to eat with grated daikon(Japanese radish).

Baked GYOZA !!!

They loved eat everything!

At the end he wanted try to eat “Natto(fermented soybeans)”. He said it’s Unusual taste but not too bad :)!

It was really fun to exchange the culture both Japan and Spain. Thank you for coming !

yuki

 

Sushi Class on September 22nd

I welcomed new students  from London and L.A. in the class this morning.   They just arrived in Japan just a week before and will stay in Tokyo for one year.

This class is a gift from a mother of a girl from London.  I’d love to give a class that will be a good wish and the good start of her life in Tokyo.

 

IMG_6336

We prepared cucumber with creamy sesame dressing, sautéed eggplant with sweet miso paste.

IMG_6341 (1)

Then making Japanese egg omelet. Even though they haven’t seen Japanese egg omelet, the square one, but they made good shaped egg roll eventually.

IMG_6348 (2)

Look at her work!  She made beautiful sushi roll. The sushi contents fresh salmon sashimi, egg omelet, cucumber and seasoned fried tofu.

They enjoyed Japanese meal at the class. It was really precious time to talk about their new life in their dorm.

Many thanks!

Kisshy

Salmon saute class on August 31st

It is my last day to give cooking class in August.   It had been humid and warm weather during summer.   I’m glad to give  many classes and met many people from over the world.

I welcomed a couple from France for cooking salmon sauté with vegetables in miso sauce and Inari-zushi ( sushi).  They liked inari-zushi so wanted to make how to make.

I like inari-zushi, and honestly I buy them rather than home making since it takes time to prepare it.   Although I make it annually or twice a year when I prepare for family event, home made Inari-zushi is much tastier than the store bought.

First, we cooked rice and making vinegar sushi rice. Meanwhile we cook fried tofu in seasonings and let them cool in room temperature. Then making small rice balls and put the balls into the fried tofu pockets.

IMG_6004 (1)

IMG_6002

The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.

IMG_6005

Finally we  made big lunch and the couple enjoyed the meal.

As long as you can get fried tofu and fundamental Japanese seasonings, you can make your own Inari-zushi.

Hope you enjoy making inari-zushi back your home!

Many Thanks!

Kisshy

 

 

 

 

 

 

 

Salmon Nanban-zuke class on August 25th

I welcomed beautiful couple from Munich in German.   The lady speaks and understand Japanese little. Both of them are Japanese food lover.

After our communication by email, we decide to cook Salmon nanban-zuke for the main dish.

Both of them are home cookers, so we cooked very fast and efficiently.

I usually prepare Japanese broth, using sea kelp and bonito flakes. Those ingredients only use for infuse the flavor, so i usually discard the left overs after simmered ingredients.  I knew, this is kind of against Japanese culture, mottai-nai .

*Mottainai from wiki

Mottainai (もったいない[mottainai]) is a Japanese term conveying a sense of regret concerning waste.[1] The expression “Mottainai!” can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly “what a waste!” or “Don’t waste.”[2] In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.[3]

Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.”[2] Mottainai has been referred to as a tradition,[2] a cultural practice,[4] and an idea which is still present in Japanese culture,[2] which has become an international concept.[5]

 

Then I decided to cook furikake, using leftover of Japanese broth, which is go with cooked rice.  See in the middle of the plate in white little dish.

IMG_5973

We cooked Salmon nanban -zuke, cucumber with creamy sesame dressing, eggplant with sweet miso sauce, Japanese style egg omelette, furikake, edamame rice and miso soup.

Both of them loved those dishes, and I’ m so glad they enjoyed.  The lady sent me Japanese meal cooked by herself. It looked so gorgeous and much better than my work.

Thank you for remind me of Mottainai!

Many thanks,

Kisshy

 

 

Pork ginger and egg omelet for a man from Denmark in Jul

I had a request form a young Danish man to cook ginger pork as a main dish today.  Actually, he requested a recipe calls a few ingredients. Then I gave several dishes and he picked up pork ginger.

He found out there are many pork menus in restaurants in this country.  That is true, we eat more pork and chicken dishes than beef dishes since beef is an expensive ingredient  either  restaurants and grocery stores.

IMG_5796

IMG_5799

He cooks egg omelet, tamago-yaki.  You might see tamago-yaki in Tsukiji fish market as a street food.  The recipe of Japanese style egg omelet calls mainly egg, sugar and soy sauce. If you have square pan, you can make nice square omelet, but even if you don’t have the pan, as long as you have spatula,  you can make nice shaped omelet  in a round pan.

It seems not easy to make square shaped egg omelet, but once you get it to roll the egg sheet you can do it by yourself.

Hope you bring the technique back to your home and show off to your family beautiful egg omelet!

Many thanks,

Kisshy

 

 

 

 

 

 

 

Sushi roll and cooking fish class on Jul 5th ’17

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 temperatureIMG_5577[1]

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.

IMG_5581[1]

Spread out vinegar rice over nori seaweed to make base of the roll. .

IMG_5584[1]

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!

Best,

Kisshy

 

 

 

 

 

 

 

 

 

 

An Interview about Japanese food culture by Polish writers

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

冷やし中華始めました に対する画像結果  冷やし中華始めました に対する画像結果

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.

 

IMG_5365

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.

 

Many thanks.

Kisshy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Flower bud as a spring delicacy on April 24th Tempura class

I welcomed a couple from Quebec, Canada and the lady turned out to be a professional working at the culinary institute. Her husband had lived in Tokyo for some years before and very knowledgeable about our food culture so I was quite nervous not to disappoint them with my cookings. 

Both of them were such lovely foodies, who really enjoy cooking. We were chatting and chatting about all kinds of foods and it was such a fun time!

They liked Tempura and my easy side dish of crushed cucumbers very much, while they told me that sweet egg roll omelet was a little strange taste for them, as French omelet is always savory. It is truly interesting to know what is appealing and what is not so.

IMG_5726

 For this Tempura occasion, I picked up our popular spring delicacy, called ‘Fuki no Tou’ as one of the ingredients for deep frying. I googled up the English translation of Fuki, which was ‘butterbur scape’ or Petasites japonicas.  Does it make sense?  Maybe it is not eaten much outside Japan.  Here is a photo of Fuki no Tou.

IMG_5721

Fuki is a kind of vegetable and it looks like Rhubarb but the taste is totally different. Only around spring time, buds of Fuki flowers are available and I like to eat them as Tempura. It has some bitterness along freshness, appreciated as a sign of early spring nutrition.

IMG_5725

IMG_5728

 

My guests from Quebec liked Fuki no Tou, as well as prawns, eggplants, Shiso leaves, Okura, Kabocha pumpkins etc. I hope they enjoyed their cooking experience at my kitchen as much as I did.

Many thanks for coming!

Akiko