Seafood ramen class on March 22nd

I welcomed a couple from England to have a ramen cooking class.

Menu on March 22nd

Miso ramen, sautéed salmon and fresh vegetables, egg, corn with chicken-shrimp based soup

Tofu gyoza

crushed cucumber salad

sakura-mochi  ( cherry blossom flavored sticky rice cake)

I had a request of non-pork ramen / gyoza at this time from them.  So we cooked salmon ramen and tofu gyoza instead of pork garnished ramen and ground pork gyoza. This menus are my first trial, and both dishes turned out perfect; today’s guests liked them vey much.

Regretfully, I didn’t take any food picture at this time, always though. Since I’m busy when the ramen cooking has done and also I want the guests eat ramen  as early as possible.  It shouldn’t take time to eat ramen so long because the noodle get soggy in the soup after certain time.

Tofu gyoza is good option for vegetarian, made with ingredients you can get anywhere in the world and taste good!

 

 

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Using chop stick for cooking. Yes you can!

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Wrapping gyoza is a fun part!

 

Many thanks

Kisshy

One Class, Two Mains

Good morning from cold Tokyo.

Recently, I had a couple visit me from Dubai, who already had great knowledge of Japanese cuisine. They wanted to see how real Japanese people cook their favorite main dishes.

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The two main dishes they selected were Tonkatsu (Japanese Pork Cutlet) and Saba no Miso-ni (Miso Simmered Mackerel).

The two side dishes I paired with their choice of mains were Pickled Wakame (Seaweed) Cucumber Salad and Japanese Sesame Spinach Salad.

Of course they enjoyed making Miso Soup made with fresh Japanese Soup Stock and Rice.

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While eating, we talked about Japanese traditional events and food, cultural differences, home cooking and so much more…we couldn’t stop talking! :-).   I also taught them how to use different ingredients when it is difficult to get authentic Japanese ingredients in their home country.  For example, in Dubai it is difficult to get Japanese sake.

We enjoyed a lot of eating and learning about Japanese home cooking!

Thank you for coming

Yuki

Tempura Class

Hello, this is Yuki, one of the instructors of Musubi cooking class.

I started to teach Japanese home cooking and Japanese table coordination during the 7 years I lived in Los Angeles, USA.  When I moved back to Japan in September of 2016, I, of course, wanted to continue teaching Japanese home cooking in Tokyo.

This is my first blog entry for for Musubi Cooking, so hopefully you can enjoy seeing how fun it is to learn (and eat!) Japanese home cooking at home in Japan!

For the Tempura Class, I had guests from Australia and the U.S.

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Everyone enjoyed learning how to prepare the Tempura!

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And also enjoyed taking pictures of each other!

The menu for the day was as follows:

1 Main Dish:

Tempura

2 Side Dishes:

Pickled wakame seaweed and cucumbers

Japanese sesame spinach salad

and Rice and Miso-soup

Dessert:

Seasonal Japanese fruit

 

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Looks so yummy and beautiful!

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We enjoyed eating and a nice conversation about fun things to do during your trip to Japan.  It was great having you, thank you for coming!

— Yuki