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.
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.
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.
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.
The menu on Oct 22nd ’16
Miso ramen with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg
Cucumber with sesame dressing
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.
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.
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
salmon lover’s plate …
Thank you for coming our cooking class! I’ll see you next week for Ramen class.
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.
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.
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.
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.
The example menu is as following.
Miso Ramen with sautéed ground pork and simmered pork on top
One side dish ( ie. Crushed Cucumber marinated with soy- ginger)
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!
Miso Ramen with sautéed ground pork and simmered pork on top
Crushed Cucumber marinated with soy- ginger
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.
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!
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 !
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.
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.
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!
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!
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.