Ramen class on Oct 24th ’16

Our Raman class gets popular now and I offered the class today too.  This is the

There are 6 participants from a family from Hawaii and a couple from US mainland. We had a lot of laugh and lot of fun because each participants today ware cheerful and enjoyed cook pretty much!  They  made me less nervous to involve them cook together.

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This part, wrapping gyoza process is fun time. All the participants concentrated to make nice shape gyoza, but it’s not always can make the shape perfect. However, the unique shapes crack the all up!   Don’t worry, the shape won’t be a big matter after pan frying them.

Today’s menu on Oct 24th

Miso Ramen with sautéed vegetables, sautéed miso pork, braised pork, seasoned egg.

Pork Gyoza

Sesame dressed cucumber

I shared one little thing better buy kitchen tool in Japan.

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This is the must item for making perfect boiling egg. This makes easy to peel egg shells completely.

 There is a small sharp pin in center of the circle. Leave a raw egg and press until making small hall.  Then boil the egg as usual to make a boiling egg.   You may find how easy to peel the shells!

The tool is sold in 100 yen store. It worth to bring it back to your country and nice souvenir for cooking lover.

Thank you for giving such nice Ramen class!

Kisshy

 

 

 

 

Ramen class on Oct 22nd’16

There is a lovely young couple from Switzerland today’s class.    They requested Ramen class so I gave the class on the Saturday afternoon.

They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was  wishing the class would be one of the memorable experiences their trip in Japan.

I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken.   The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.

Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.

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It is dashi-kampai time.   I was glad they liked it.

We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.

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  The menu on Oct 22nd ’16

        Miso ramen  with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg

Cucumber with sesame dressing

    Pork Gyoza

Since the eating time was early dinner  around 4:00pm, I suggested to visit a basement of  Takashimaya department store (depachika)  in Shinjuku  after the class.  Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.

Here is about the Depachika

http://www.jnto.go.jp/eng/attractions/dining/depachika/

 

Thank you for the precious time!

Kisshy

 

 

 

 

 

 

 

Japanese cooking class on Oct 20th ’16

I welcomed a boy and the mother from France. The mother is a chef so I had been excited to see her in the class.

They requested to cook Maki-sushi for the main dish so I prepared fresh salmon sashimi, tuna, avocado and cucumber for the sushi ingredients.

The boy, 10 years old, worked spontaneously and wanted to try cutting process and did well!  I could assume he helps mom very often for kitchen work.

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He is cutting his favorite salmon sashimi… well done!  After cutting they rolled those ingredients for maki sushi, and made Nigiri-sushi.  We also made salmon  aburi-sushi (broiled salmon)  in the class.

Although the process was little complicated, the boy liked  salmon sushi at the end.

The chef has a very good sense of cooking  and picked up Japanese cooking skill immediately. So she asked me a good point questions often that made me nervous, haha. I also learned a lot from her point of view.

 

Today’s menu on Oct 20th

Maki-sushi    salmon, avocado, egg cakes, cucumber

Salmon nigiri-surhi / aburi-sushi with ponzu-onion dressing

Tuna tartar nigiri  with sweet soy sauce

Cucumber sesame dressing

Grilled eggplant with Miso paste

Clear soup

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salmon lover’s plate …

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Thank you for coming our cooking class!  I’ll see you next week for Ramen class.

Chao!

Kisshy

 

 

 

Ramen class on Oct 7th ’16

We have a ramen class today.

I accepted special requests as “No sea food”, ” no pork” for the menus. Usually I use sautéed minced pork  as well as braised pork for the ramen garnish. unique pork flavor produces savory umami taste so that it is one of the fundamental ingredient for the bowl in most of ramen shop.

*However, there diverse population from different countries visit Japan now a days so some ramen shop produce ramen without pork.

http://www.feeljapank.com/halal/halal-tokyo02.html

 

I prepared ground chicken and braised chicken for those guests and we cooked both chicken and pork in the class.  I usually very careful to serve specific religion food and allergy food for each requested guests and I also ask all the participants to  cooperate do the process securely.  I appreciate the guests all the time they are cooperative with kind.

Ramen menu on Oct 7th ’16

Pork/chicken Miso ramen ( garnish with sautéed vegetables, sautéed  minced pork/chicken, braised pork/chicken,  simmered egg)

Pork / Chicken Gyoza

Cucumber sweet sour sesame dressing

Green tea pudding/agar-agar

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I’m always glad when the guests say “good taste” for the ramen since it takes many times of practice for making recipe.

Many thanks for today’s guests from Australia and Israel!

Kisshy

 

 

 

 

Ramen class o Sep 12th

My first class at Yotsuya on September is a Ramen Class.

The participants from Belgium and a couple from Australia.

A young Belgium girl traveled all over the world and  we  were really interested in her talk.  Thank you for sharing your interesting trip experiences!

What we do in my class

I usually give lecture  of each recipe what we will cook today at the beginning of the class. I show the ingredients and seasoning at this time and often teste those flavors.

Then participants cut all the ingredients. Using Japanese knife.

Participants mix seasonings or start to cook using recipes by themselves. Of cause I give them many advises and notices. Don’t worry I watch you!  I tell everybody what’s going on “other recipes”

Cook and finish the dishes

Participants set their own table by themselves using ” table setting allocation ”

 

Then we say ” Ita-daki-masu” before eating.

 

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Today’s menu

Miso-Ramen with sautéed vegetables, pork miso, seasoned eggs, braised pork

Gyoza

Sesame dressed cucumbers

Matcha pudding

Many Thanks!

Kisshy

 

 

 

Ramen Show in Tokyo

Dear Ramen Lovers!

There is a Ramen festival going on now till Nov.6th in Komazawa Park in Setagaya ward.

There are 18 ramen shops from Sapporo, Hokkaido (Northern part) to Miyazaki, Kyusyu ( South part). You can enjoy the variety of  Miso ramen, shoyu ramen, tonkotsu ramen (pork marrow broth) from those distinctive ramen shops.

If you have any chance to visit there it is good opportunity to taste Japanese popular ramen shop.

 

☟ links to Ramen show in English

http://www.gotokyo.org/en/kanko/setagaya/event/ramenshow.html

Kisshy

 

Latest Schedule as of Oct 25

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.
  • Kisshy’s kitchen is close to Yotsuya Station.

 

  • 22-Oct-2016 Sat 14:00-17:00 Meeting at Yotsuya Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 24-Oct-2016 Mon ,10:30-13:30, Meeting at Yotsuya Station, Main dish: ramen gyoza Instructor: Kisshy, Price: 5000 yen, available seats 0
  • 26-Oct-2016 Wed ,10:30-13:30, Meeting atShibuya Station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 0
  • 28-Oct-2016 Fri ,10:30-13:30, Meeting at Yotsuya Station, Main dish:  Ramen Instructor: Kisshy, Price: 5000 yen, available seats 0

 

  • 4-Nov-2016 Fri , 10:30-13:30 , Meeting at Shibuya station , Main dish: Sake no chanchan-yaki(salmon vegie grill miso-taste) , Instructor: Yuki , Price: 5000 yen , available seats 3
  • 6-Nov-2016 Sun , 10:30-13:30 , Meeting at rental kitchen , Main dish: To be discussed , Instructor: Kisshy , Price: 7000 yen , available seats 4
  • 8-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 10-Nov-2016 Thu , 10:30-13:30 , Meeting at Shibuya station , Main dish: Roll sushi and Karaage(Japanese fried chicken , Instructor: Yuki , Price: 6500 yen, , available seats 1
  • 15-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish:Maki-sushi, Tempura , Instructor: Yuki , Price: 6,500 yen , available seats 1
  • 17-Nov-2016 Thu , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 29-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6

 

 

 

Updated schedule of Cooking class in Tokyo

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.
  • Kisshy’s kitchen is close to Yotsuya Station.

 

  • 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 0
  • 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:Salmon Nanban zuke Instructor: Yuki, Price: 5000 yen, available seats 2

 

  • 5-Oct-2016 Wed ,10:30-13:30, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 0
  • 6-Oct-2016 Thu ,10:30-13:30, Meeting at Yotsuya Station, Main dish: Salmon nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats 1
  • 7-Oct-2016 Fri ,10:30-13:30, Meeting at Yotsuya Station, Yotsuya sanchome Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 6
  • 13-Oct-2016 Thu ,10:30-13:30, Meeting at Yotsuya Station, Main dish: karaage, Instructor: Kisshy, Price: 5000 yen, available seats 3
  • 20-Oct-2016 Thu ,10:30-13:30, Meeting atShibuya Station, Main dish: Vegitarian, Instructor: Yuki, Price: 6000 yen, available seats 1
  • 24-Oct-2016 Mon ,10:30-13:30, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6
  • 26-Oct-2016 Wed ,10:30-13:30, Meeting atShibuya Station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 4
  • 28-Oct-2016 Fri ,10:30-13:30, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6

 

  • 4-Nov-2016 Fri , 10:30-13:30 , Meeting at Shibuya station , Main dish: Sake no chanchan-yaki(salmon vegie grill miso-taste) , Instructor: Yuki , Price: 5000 yen , available seats 4
  • 6-Nov-2016 Sun , 10:30-13:30 , Meeting at renta kitchen , Main dish: To be discussed , Instructor: Kisshy , Price: 7000 yen , available seats 6
  • 8-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 10-Nov-2016 Thu , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed, , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 15-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 17-Nov-2016 Thu , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6
  • 29-Nov-2016 Tue , 10:30-13:30 , Meeting at Shibuya station , Main dish: To be discussed , Instructor: Yuki , Price: 5000 yen , available seats 6

 

 

 

 

Ramen Cooking Class in Tokyo, one day class

We are offering special Ramen Cooking Class in Tokyo, Japan. It’s one day class, 2-3 hours. Ramen is usually offered in professional restaurant but not at home. But we have prepared easier recipe so that even beginners can cook ramen at home.

Ramen Cooking Class
Ramen Cooking Class

The example menu is as following.

  • Miso Ramen with sautéed ground pork and simmered pork on top
  • Gyoza (dumplings)
  • One side dish ( ie. Crushed Cucumber marinated with soy- ginger)
  • Rice

Please understand that we don’t cook noodle from scratch. Instead, we just boil the noodle which is available at the supermarket.

The class is held near the Yotsuya Station which is midtown Tokyo.

 

 

The example of the Ramen class.

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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Ramen Class report

Here is the Ramen class!

Today’s students are from U.K and Australia.

The Ramen soup stock made by Chicken carcasses and Chicken wings,Pork Spearib and Green onion and yellow onion, Garlic and Ginger and Sake and Water. It takes full day to make the Ramen Soup stock so I start to prepare the day before the class.

Always yummy and taste naturally!

At the Ramen class, we make Gyoza(pork dumplings) and one more side dish. Making Gyoza with friends or family is always so much fun!

Looks so yummy !

Itadakimasu!!!

It was an another fun class!

thank you so much for coming.

 

 

 

Ramen without Dashi broth, still yummy! /June 2017

At this class, one of the guest preferred not to use any seafood. I usually make Dashi stock and pork /chicken stock for making Ramen soup. As you may have heard, Dashi stock  is the backbone for Japanese culinary but it uses smoked bonito fish flakes etc., thus not recommended if you do not like seafood.  But don’t worry, Ramen without Dashi turned out absolutely gorgeous with other seasonings. 

In fact, there are many recipes of Ramen around Japan and the variety just keeps growing all the time.  There are not a few bloggers in Japan who enjoy Ramen shop-hopping and report on each Ramen they tasted.

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Talking about blogs, another guest lady was a food blogger and her page was full of yummy photos. It was a pity I cannot read Spanish or Italian, the language she is writing, but all the photos are really mouth-watering. 

Her lovely daughter was also joining my cooking class. As a youngest participant, she was naturally appointed to hand-mixing of sticky Gyoza fillings, the most tiring part of Gyoza making but she has completed her mission very well.

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The whole family were such foodies that the father, a very skilled vegetable chopper, explained to me some interesting stories about Italian Ravioli making. It was a fun class with lots of food information exchange!

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I hope they enjoyed their time at my kitchen.  Many thanks for coming,

 

Seafood Ramen class!

Back to school, back to work and back to  cooking class in September!

My guest  was a music performer at literally the most famous and popular theme park in Tokyo. It was her last days when she visited us and she chose to cook Ramen with seafood and vegetables.

It was a private class so she prepared almost everything by herself but all turned out really yummy! I was happy she liked our smoked bonito. She dercribes the taste similar to Bacon. Yes, the smoky flavor and Umami from red meat!

Many thanks for coming & best of luck in LA!

Akiko

 

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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