Shrimp & clam Ramen & Gyoza class

 

The menu was;

Seafood Ramen with shrimp, clam & Japanese Dashi soup stock

Seafood Gyoza with shrimp & vegetables

spinach with sesame sauce

No chicken, pork but lots of seafood!  My guest couple from Ohio, USA,  really surprised me that they are enjoying various fish including Bonito & Hamachi (young yellow tail tuna) as Sashimi back home, thanks to a local seafood market with a good selection of seafood.

But it was their first time to handle the Katsuo bushi,  Smoked Bonito in a whole piece. Here they are shredding a piece of dry Bonito at my place. It looks like a wooden kitchen utensil but it is a half body of Bonito, who could have weighed more than 2kg when he was in the ocean.

My guest couple also tried another very Japanese ingredient called Niboshi/ dried sardins.  For soup stock, I rip off the head and soaked them in water, then simmer.  But we also enjoy eating them as it is, a very good snack for your bones if you care. My guests crunched a piece of Niboshi and actually liked them OK, which pleased me a lot of course!

It was a gloomy rainy day but just perfect for a cookig class event, inside home and lots of good smells!

I hope my guest liked their experience at my kitchen.

Many thanks for coming!

Akiko

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

 

Japanese cooking class on Jul 13th

It is Ramen Class today!

Menus

Miso Ramen with sautéed ground pork and simmered pork on top

Gyoza

Crushed Cucumber marinated with soy- ginger

Rice

Matcha cake

Welcome to my kitchen, wonderful family from New Zealand and food lover Spanish man!   They loved Miso Ramen. The class was a lot of fun and I laughed a lot during the class. Thank you everyone to make the class delightful!

 I’m glad to hear that the family cooked Ramen after they got back to their home in New Zealand.

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This is Miso Ramen we cooked at the class.

I prepare  chicken soup and simmered pork hours ahead and we will finish wish season the soup, stair fly vegetables and sautéed ground pork  and preparing ramen noodle together at the class.   we made Gyoza in the class. everybody like to wrap the gyoza, and did very well!

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The places we shared at the class….

When there are more than two groups in a class, we often share the trip information.  I often realize that there are many aspect of Tokyo even Japan, like food, hot springs and  amusements but I haven’t know a lot of things. Now I learn a lot from my gests.  I appreciate that very much!

This is a nice sushi restaurant.  The price is super, but believe it worth.

Kyu bei 

http://savoryjapan.com/travel/tokyo/kyubey.html

 

sushi shou   in yotsuya  Alain Ducasses favarite, pricy too

http://www.yelp.com/biz/%E3%81%99%E3%81%97%E5%8C%A0-%E6%96%B0%E5%AE%BF%E5%8C%BA

 

 

This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market.  “Sushi-sei”

http://www.sunnypages.jp/travel_guide/tokyo_restaurants/sushi/Tsukiji+Sushi+Sei%E3%80%80/796

 

This is Okinawa shop in Ginza. The shop might have sea grapes.

https://travel.sygic.com/Japan/Tokyo-Prefecture/Tokyo/Ginza-Washita-Shop/

 

 

This is a website for taco rice in Tokyo  written in Japanese but pics are nice.

http://www.hotpepper.jp/food/KEY0016/f1600594/SA11/

 

 

Many thanks!

Kisshy

 

Updated schedule of Japanese Musubi Cooking Class

Please note that we have two instructors offering different places. Both places are at the midtown Tokyo:

  • Yuki’s kitchen is close to Shibuya Station and Shinsen Station.
  • Kisshy’s kitchen is close to Yotsuya Station.

  • 6-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 3
  • 12-Sep-2016 Mon 11:00-14:00 Meeting at , Yotsuya Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 3
  • 13-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Pork Tonkatsu & Saba no misoni, Instructor: Yuki, Price: 6500 yen, available seats 4
  • 14-Sep-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 15-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6
  • 18-Sep-2016 Sun 10:30-13:30 Meeting at Yotsuya Station, Main dish: Grilled salmon Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 20-Sep-2016 Tue 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 21-Sep-2016 Wed 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Oyako-don(Chicken and egg on rice) Instructor: Yuki, Price: 5000 yen, available seats 3
  • 29-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 30-Sep-2016 Fri 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: To be discussed, Instructor: Yuki, Price: 5000 yen, available seats 2

Pork Ramen & Gyoza class with TV crew! -September 2017

After my  summer vacation, this was the first class at my place and very memorable one indeed, as I hosted 2 fun  couples from NY and Paris.  We also received an inquiry from local TV in Tokyo that they wanted to film visitors coming from overseas for Gyoza making class!

I was very nervous but thanks to my cheerful & talented guests, everything went really nicely!

A young lady from Paris already had good skills for Gyoza making and her frills on Gyoza were just amazing! There were lots of Wow!s at her works during the class.

Another lady from NY is a professional voice actress so she’s got a beautiful & soothing voice,  and she was such a mood maker which helped a lot to make me feel confortable even with TV people with big camera etc.

TV  people asked many questions to my guest, such as “have you known Gyoza before coming to Tokyo?”,”why you wanted to try making Gyoza?”

I was curious to hear their answers and found out that there is a Gyoza bar in Paris now. In NY you often find Gyoza in Bento box with rice but these Gyoza are usually fried, not grilled.

My guests said that Japanese style Gyoza are crispy on the bottom, then the top part are tender, which is different form Chinese styles of steamed or boiled Gyoza.

I adore Chinese style dumplings and personally I think they are more authentic with a great variety, but requires much more skills & practices(at least to me…).  What I like about Japanese style Gyoza is simple; it is so easy to make, ingredients are very reasonable, and fun to eat with your families and friends!

By the way we made delicious pork Ramen,too! Here are some photos. Sorry Gyoza are almost gone at this stage but you must come and find yourself!

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Many thanks for coming!

Akiko

 

 

 

 

 

 

 

Gyoza & Nanban Zuke Class in August, 2017

It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever! 

I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.

They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish.  These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all. 

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The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo. 

Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August.  But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal. 

I hope my Aussie guests liked Japanese style cooking experience at my place.

Many thanks for coming!

Akiko

Simmered fish class in Jul

I had a request for simmered fish cooking  from a couple from Marseille, France.

I enjoyed to talk with them about their city, since my husband and  visited years ago and remember how beautiful place!

This is my first taking request for simmered fish as the main dish.  The lady would like to learn something new Japanese taste. I agree I’d love to share something new taste to cooking enthusiast!

I’ve been subscribing Japanese traditional cooking school every week, and I have just learned how to cook simmered fish “nizakana” at the class.

The recipes of the class is always amazing, and no failure. However, I revise the recipe to suit my class for cooking beginners and  change the ingredients what every country can obtain.

Then I made a new recipe for the couple and the ingredient I used was fresh red snappers.

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Finally they made a delicious simmered red snapper, and they liked the new teste very much.  I was big relieved!

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

Cooked a big lunch! Private Class on May 14th

I had an interesting inquiry from a young Australian couple living in Tokyo.

They were used to cooking with an oven back home, but here in Japan, we do not use it as often. Instead we use stove top and small, lined griller underneath it mainly. This young couple’s tentative house kitchen was not equipped with an oven and they were looking for an opportunity to learn some cooking with Japanese kitchen.

So here they are at my place and we made a big lunch together.

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 The menu includes; Swordfish Nanabanzuke with soy sauce vinegar and vegetables, Maguro (tuna) grilled medium rare with garlic Teriyaki sauce, eggplant with miso Dengaku sauce, spinach with sweet sesame sauce, crushed cucumber, Miso soup with clams and Mitsuba greens…

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Both of my guests were great seafood lovers and I was really happy to hear that they liked everything we cooked. They challenged to try black rice and liked it, too.

I also explained about our griller, which we mainly use for cooking salmon, mackerel and other fishes or chicken wings.

My guest told me she was using it for toasting a piece of bread in the morning!  Well it maybe a good idea but you need to watch your toast frequently to make sure not to burn it.

 I hope my guests are enjoying their life in Tokyo now and cooking at their Japanese kitchen.

Many thanks for coming!

Akiko

 

Japaneses home cooking in Marh 17th ’17 and Ramen place in kagurazaka

I had a lovely guest from Portugal  today.She likes  cooking and wants to learn Japanese home cooking. We exchanged email in advance about the menu what we cook for the class. She prefers cooking which she can recreate them after she’ll come back to her country.

Eventually we decide to cooked

 

       Menu on March 17th

Mackerel cooked in miso sauce,

Shira-ae ( blanched vegetables mixed with tofu sauce),

Pumpkin cooked in sweet soy sauce,

Rice and miso-soup.

Well balanced!

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As I expected, she has  great cooking skill, cutting / chopping fast and tide. I enjoyed cooking with her and wanted to share all my cooking knowledge.

People who take the cooking class are interested in ingredients, cookery, habit and culture.  I’d always love to answer and share those questions as much as possible in the class. If I couldn’t give the answer I’ll get back to them by email later. It is such delightful to hear when the attendees in my class go  back to their country then have chance to cook Japanese food.

She also tried to visit ramen place “Kimino” in kagurazaka. I always recommend this to attendees to try ramen there.

https://tabelog.com/en/tokyo/A1309/A130905/13165519/

The ramen there doesn’t contain MSG-food additives. It is not easy to complete making soup for ramen without MSG, since the compound  produces UMAMI, and that make the ramen taste nicer.

At the beginning of  making ramen recipe for my class, I’ve struggled for making the soup avoiding MSG for a while. I heard the ramen place in kagurazaka by chance which doesn’t contain any food additives.

I visited the place right after I heard. The tiny ramen restaurant is located on cozy, narrow street in Kagurazaka.  Inside of the bar is clean and well hygiene,  and has warm-welcomed atmosphere.

The ramen there was just impressive. The madam there recommend me to have all the soup.  She said the soup doesn’t contain so much salt, ( and of course no chemical added) so it’s good for you.  The madam is warm, open minded lady. She also gave me a plenty of advise to make nice soup at home.

Although I haven’t herd the recipe in the ramen bar, I appreciate her that she is my big help for the ramen class nicer, people come to cook and said  delicious eventually.

Today’s guest was the first who visited the place. She had a good time, good ramen there according to her report.  I appreciate it, very much!  I’m looking forward to hearing your Japanese cooking report in Lisbon again.

P.S Thank you for the wonderful review on Trip Advisor!

Ciao!

Kisshy