Sushi-making & Sake-tasting for Nike

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

 

 

Tempura, Sushi and Gyoza class WOW

This was probably one of the most challenging class this year but we made it!
Thankfuly we had 5 very skilled participants from BC Canada and Michigan US at this class.

The main dish choices are Tempura of prawns, Maitake mushroom (my favorite!) and vegetables, plus Sushi roll with Maguro(tuna), salmon and greens. For side dishes we prepared a small portion of Gyoza with pork and shrimp & spinach with our flavorful sesame sauce.

We started grating smoked bonito for Dashi soup stock, then prepared Sushi rice with seasonings, chopped veggies and wrapped Gyoza, and finally deep fried Tempura and rolled Sushi!

And I was astonished that one of my guest lady was going to be a speaker at a medical conference held in Tokyo that same evening! Indeed some people are super talented.

I have also learned one new thing at this class. My guest told me that avocado in Sushi rolls are first created by a Japanese chef in British Columbia, although we often call it ‘California’ style. I must visit ‘Tojo’s’ in Vancouver one day.

Many thanks for coming!
Akiko

Sushi Roll & Karaage class for foodie Swiss boys

The main dish was Sushi Rolls with salmon, avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.  

On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks! 

We also prepared Japanese style fried chicken, Karaage. Batter is not very thick and outside is crispy, inside of the chicken thighs so tender and juicy with good flavor of garlic, ginger and soy sauce. 

Of course, I asked my guests to shred our most important staple food, Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma.  My Swiss guests found our home-made Miso soup very tasty, too.  He even took a very nice photo and send it to me. 

Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking experience at Tokyo apartment. 

Many thanks for coming! 

Akiko

 

 

 

Maguro and more! Sushi class on hot summer day

The main dish was Sushi rolls with fresh Maguro(tuna) and salmon, as well as avocado, Shiso herbs, cucumber, pickled Daikon radish, sesame seeds etc.  My guests were also big fans of Tempura so we decided to cook a small portion with prawns, eggplants and Maitake,  my favorite mushroom. 

For ingredients of our Miso soup, I chose another kind of Japanese mushroom Enoki (very thin and white ones) and fried Tofu called Abura-Age or Oage, which has a spongy texture and great to be in soup. Not to forget the finishing touch, a few finely chopped scallions as we like to put something green on top of our Miso soup. 

My guest couple was from Washington D.C. USA, so they told me they are used to humidity. Still it was such a hot and humid day in Tokyo, unusual for late June. Sushi was a very good choice as it uses a lot of rice vinegar. I think it helps to understand the way of our cuisine if you actually visit Japan and taste things in our climate.

Both of them have very interesting professions. It was so nice to know that they manage to make a vacation to Tokyo out of their busy schedules and chose our cooking class out of so many great places out here!  

Many thanks for coming!

 

Akiko

 

Deco- style Sushi Rolls with Singaporean artist couple, Nov. 2017

This late November class was a bit tough one for me, as I received a request for a special Sushi Roll.

It was the beginning of winter season when everybody would start thinking about Christmas and new year holiday, so my young guest from Singapore suggested me if we could challenge to make a sushi rolls with Xmas tree or snow man patterns!

I have never tried Xmas tree nor Snow man sushi, but I knew one very pretty pattern called ‘star’, with an egg-roll inside. No fresh seafood inside so a little disappointing if you are a Sashimi lover, but her husband does not eat Sashimi so in this case, it worked out even better.

So the menu for this class was fixed as follows;

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Deco Sushi Rolls ‘Star’

Chicken Nanban (sweet and sour, Japanese fusion style deep-fried chicken)

Spinach with sesame sauce

White Miso soup with potato & cabbage

At the kitchen, my guest was very patient and she never got tired until we finally made everything successfully, including home-made egg roll and sweet & sour Nanban sauce ! Her husband also liked the taste of chicken Nanban and the sauce for it, made with mayo, fresh chopped onion & boiled egg.

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Deco Sushi Rolls with star was a time-consuming recipe and it takes a lot of hand works, then you would end up eating a lot of rice, colored and seasoned with a few different ingredients, but it really had an appealing look. Truly ideal for your gathering tables.

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After a few weeks, I heard from my guest that she had made Deco Sushi Rolls back in Singapore! It was such a huge joy to hear and she even created her own design this time, I would call it a plum flower maybe. Here is her photo!

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Isn’t it just gorgeous!  I was so happy to hear that her guests also loved this Maki(Rolls).

Many thanks for coming and your photo!

Akiko

 

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Passionate Japanese food lovers honeymooning from Israel, Oct 2017

Many of my guests are really passionate about Japanese food and it is always a great honor to get a chance to meet up with such people. This honeymoon couple  from Israel was definitely one of them.  They were fascinated to try a Japanese style vegetarian meal, including Tofu.

So the main dish was Sushi rolls with green vegetables, pickles and sesame. The couple chose a private lesson so we also did a few vegetable side dishes with three different sauces; sesame sauce, sweet miso sauce and creamy tofu sauce, as well as miso soup with vegetable stock.

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They were also very knowledgeable about Japanese history and interested in some antique plates and traditional  earthenwares, too.

One of my favorite Japanese earthenware is Oribe-yaki, old potteries in Gifu prefecture and known for its dark green colored glaze. I used my Oribe plates for our eggplant dish at this class and my guests kindly told me that they liked them  as well as various food we prepared together.

The next day, the couple surprised me with a news that they bought a rice cooker to take home after my class!

I hope they are now enjoying cooking Japanese food at their sweet home…

Many thanks for coming!

Akiko

Seafood and Sashimi lovers from Germany, Oct 2017

Many of my German guests prefer meat dishes to seafood… that was my narrow perception until I welcomed this couple from Northern Germany.

In fact, the lady told me that she does not eat much sausages nor Sauerkraut but loves Sushi and Sashimi.  So the main dish for her and husband was Sushi rolls with fresh quality salmon and tuna of course!

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I have also suggested a few choices for side dishes and here again, she preferred vegetable and fruit dishes rather than meaty ones. It was mid Autumn and Kaki, persimmon was in season. So I really liked to introduce one side dish of Kaki, Shimeji mushroom and greens with creamy Tofu sauce.

But why Kaki is so special?

Today we have a great variety of fruits available at super market in Japan and many of them are domestic  harvest.  However, when you look back the history of Japan, most of our fruits were brought to our islands from overseas at some stage.

Yet Kaki is considered to be one of few indigenous species that have been around the land of Japan for years and years.

If you have a chance to travel around Japan in Autumn, you may notice the trees with almost no leaves but some ripe, orange fruits in gardens and even in some wild fields, that are Kaki trees and it is a loved symbol of Autumn for us.

It makes a nice salad, or simple dessert as it  is, or you may put a slice of prosciutto on top of a small cut of Kaki and serve as a starter.

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I hope my guests enjoyed their Autumn taste as well as our quality seafood!

Many thanks for coming!

Akiko

 

 

Sushi roll class with couples from Ireland and Canada-September 2017

I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.

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Since Sushi Rolls are widely eaten overseas now and all of my guest for this class seemed pretty accustomed to eating seafood, I wanted to try something different as Sushi fillings.  At the nearby supermarket I decided to pick up SUJIKO, along other regular ingredients such as tuna, salmon, cucumber, Shiso leaves etc.

Sujiko is salmon eggs, protected in thin membranes inside salmon mother’s belly. When salted as it is, we call it Sujiko. When membranes are removed and each eggs are separated like cavier, we call it Ikura.  Both are  scarlet in colour, full of rich oily taste,  and quite salty.

They are one of my favorite Sushi ingredients but I was not sure if my guests from overseas would like Sujiko or not.  Still I thought  its colour and taste gives a nice twist to Sushi rolls so I showed them my Sujiko.  I was very happy that my guests were all adventurous enough to accept my recommendation.  Actually some of them  have already tried them  before and found them just fine.  Small world !

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So I failed to surprise my guests but we all enjoyed our hand made Sushi rolls and other side dishes, including miso soup of course.

I hope my guests enjoyed their time at my kitchen,

Many thakns for coming!

 

 

 

 

 

 

Schedule

All classes are operated at instructors’ homes in midtown Tokyo. If you are the first reserver at the spot, you can discuss with instructors what to cook on the basis of your preference.

Aug-23 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-24 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: Instructor: Kisshy
Aug-25 Fri 10:00-13:00 Meeting at Yotsuya Main dish Nanban Instructor:Kisshy
Aug-29 Tue ,10:00-13:00 Meeting at Yotsuya Main dish: Gyoza Instructor: Kisshy
Aug-30 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Aug-31 Thu ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy

 

Sep-5 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor: Yuki
Sep-6 Wed 10:00 AM Meeting at Hanzomon Main dish: Ramen & Gyoza Instructor:Akiko
Sep-7 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-8 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-11 Mon 10:00 AM Meeting at Hanzomon Main dish: ramen & Gyoza Instructor:Akiko
Sep-12 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-13 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-14 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-15 Fri 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-19 Tue 10:00 AM Meeting at Hanzomon Main dish: Sushi rolls instructor: Akiko
Sep-20 Wed 10:00 AM Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy
Sep-21 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-25 Mon 10:00 AM Meeting at Hanzomon Main dish: Gyoza Instructor:Akiko
Sep-26 Tue 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki
Sep-28 Thu 10:00 AM Meeting at Yoyogi-Uehara Main dish: To be discussed, Instructor:Yuki

October/November: Weekday only, 10am

Sushi class for a family from Netherland

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.

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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.

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Yes! everyone did a great job!

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Every family member liked sushi rolls!  Hope you will make sushi roll again in your country.

 

Many thanks

Kisshy