In early December we welcomed a group of 20+ people from Nike!
This was the 2nd time to organize a gathering for this huge global company in Tokyo. We were very happy to hear that participants liked their team building lunch back in August, so they decided to contact us again for an evening function.
We planned Sushi roll & Temari Sushi cooking class. All ingredients for fillings and toppings were prepared in advance, but the guests had to make their own Sushi seasoning and mix with steamed rice, then start rolling & shaping their own Sushi for dinner.
Although this cooking class was held after a long day at their global meeting, everybody did a great work and everything went so smoothly that all results were beautiful and delicious!
After enjoying our tasty Sushi and other food including chicken Karrage, spinach with sesame sauce, fresh colorful veggies with Miso-Mayo dip, pork slices, sweet egg rolls etc., it was time for Sake tasting quiz! There are lots of types and brands of Sake in Japan. It was hard for us to choose just a few kinds, but we hope it turned out a good opportunity for our guests to try something different.
We would be very happy if we could be of a little help to discover some new charms of Japanese gastronomy!
Yuki & Akiko
I welcomed a couple from Australia this morning.
They requested Japanese cheese cake for the class.
I often hear about “Japanese cheese cake” from tourists in my class. I wondered what a Japanese cheese cake and I knew it is soufflé cheese cake what we call in Japan. However, I sometime hear about the cheese cake that became one of Japanese sweets as popular as mochi sweets.
Today’s menus are Japanese cheese cake, matcha rolled cake and daifuku-mochi with grapes.
They both made each sweets and competed which sweets will be well done.
They both work for matcha rolled cake together. Rolling azuki cream with jenoise sheet is the most difficult work in the class.
They were doing great!
Finally they accomplished Japanese sweets plate!
I welcomed a family of 4 for sushi class. Yes, cooking sushi is popular than cooking ramen in this season since it’s been very warm in Japan!?
The temperatures in Tokyo these days are almost 30’s Centigrade and almost 70 % of humidity. If you walk outside, you may sweat even though just staying still or walking slowly.
Anyway, I’m always good relieve when I see the customer shows up at the meeting point for cooking class. Everybody looks great, and exciting for the class, that is I expect for people. I am always exciting to meet new people who love cooking, too!
I sincerely enjoy sharing cooking with people who like Japan, Japanese culture and Japanese food.
When the time for rolling sushi, I become very serious to teach how to roll it. It is necessary to use both palms and fingers fits on the mat to make round shape of the roll.
Yes! everyone did a great job!
Every family member liked sushi rolls! Hope you will make sushi roll again in your country.
Today is my 4th Sushi lesson in Jul. The participants came from UK and Australia. The lady from UK is an enthusiast for learning maki-zushi, and she brought newly met her friend to the class. Both ladies are lovely and I had great time with them.
Rolling sushi seems difficult that students in my class say before practice. However, everyone makes beautiful rolls once they get some tips.
People often asks me if sushi roll is made for daily family meal? It is depend on the each family but I answer sushi roll is mainly made for occasional meal, such as celebrating birthday, festivals and ceremonies. Also sushi is convenient for outside meal since you can eat with fingers, without chopsticks. Making Maki-zushi is not a daily meal, too much tasks.
Embarrassingly, I haven’t made sushi roll before I began to teach Japanese cooking for tourists since my culinary background is French cooking….poor excuse! However, once I get to make rolls it is easier than I expected. I failed time to time then I got how to make visually nice rolls. I did same experience with the students in my class, so I understand what is difficult points for the first tries.
I’ m always happy to see the students made great rolls!
I have welcomed a beautiful lady from Singapore and her friend from Thailand on this day for Sushi Rolling experience. As is often the case with our classes, one of my guests turned out to be a very experienced and keen cook, while another had hardly ever done anything at kitchen!? so I was told.
But they both did a great job and we successfully prepared Sushi rolls, Miso soup and 2 side dishes of spinach and eggplants.
I prepared too much rice on this day so we ended up with a lot of rolls.
My guests said they were happy to get to see the smoked bonito before it was grated into thin flakes and packed. This is an ingredient indispensable for Japanese cooking, as it produces a good Dashi soup stock.
A piece of smoked bonito looks like a wooden stick or branch. Not a few of my guests think it is a Japanese traditional utensil for cooking, made with wood. So I let them feel it and smell it, then taste some freshly grated bonito flakes.
My guest told me that it has an aroma like whisky and I was very impressed. Bonito fish does get smoked after steamed, so it has a nice smoky flavor and maybe that is something in common with whisky aged in smoked barrels.
Many thanks for coming!
One of the best seafood dishes on earth is Sushi, at least, for me. It takes so many years of training to become a decent sushi master but thankfully there are alternative ways to enjoy sushi at family dinner or gathering with friends, that is, Roll Sushi.
Roll sushi is like sandwich. You can roll anything except sand & witch!? Well maybe. But if you are visiting Japan, I think you should definitely try rolling our beautiful fatty tuna and salmon.
All you need to cook is some short grain rice. Usually you put as much rice as water when you start boiling rice. But for sushi rice, water should be a little less than rice, as you are going to add some vinegar, salt and sugar later when it is cooked.
For some stuff to roll, sashimi quality tuna(Maguro) or salmon, greens such as cucumbers, shiso leaves, spring onion or avocado. Avocado was never used in traditional Japanese sushi cooking before but it is changing. I honestly respect the person who discovered the combination of raw tuna and avocado. It is just so delicious in roll sushi!
You need a little bamboo mat to shape your roll sushi into a nice log figure. It may seem a little complicated process but once you start rolling, rice naturally sticks to each other and a sheet of black seaweed will cover up everything beautifully.
Here is my class of sushi rolls on March 9th . I welcomed 4 guests from USA. Some of them are already visiting Japan many times and some are 1st timers but ALL sushi rolled up perfectly. It was literally a hands-on experience (lots of rice on your fingers!) and tasted good, too, as you can see on their big smiles!
Many thanks for coming!
I’ve welcomed a couple from England in today’s class.
We cooked salmon nanban-zuke, spinach with sesame cream sauce ( Goma-ae), pumpkin cook with sweet soy sauce, egg omelet and miso soup.
At this class, the couple who cooks daily did their work very quickly, I was impressed their team work! We had a time to cook Japanese omelets for extra. Otherwise we finished cooking too early!
She did well at rolling up egg omelets.
Her husband worked well for grinding sesame for spinach dressing.
Eventually we had a very “Oishii” delicious lunch together.
Thank you for coming and hope you’ll cook Japanese dishes in your country.