I have welcomed beautiful family from Indiana, US.
The cooking day was their last day of 10 days trip in Japan.
Today’s cooking menus
Sushi platter ; Maki-zushi, salmon nigiri-zushi
cucumber with sesame dressing
Since all of the family member worked great, we cook all the dishes in time. great job!
Thank you all for sharing the special day in my cooking class.
I have welcomed a group from Ireland near Dublin. They love Japanese food and cooking.
What we cooked today
Sushi Platter ; Maki-zushi, Inari-zushi, salmon nigiri-zushi
Cooked eggplant with miso sauce
Cucumber with sesame cream sauce
Makin sushi platter is something that trying something new and creative activity.
So glad they enjoyed cooking all dishes!
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!
The menu was seafood(Swordfish & Salmon) Nanban-zuke, eggplant with sweet Miso sauce, fresh seasonal Bonito marinade with garlic & ginger, Miso soup with fried Tofu and Choy Sum greens.
At this class, I welcomed young Swedish boys from Stockholm, a couple from Chicago, USA and a Canadian traveller from Ottawa .
A lady from US is very knowledgeble about fermented foods and she is making her own Kimchee, Sauerkraut etc. Naturally she was very interested in our fermented pickles i.e. Tsukemono. I was very happy to have a chance to show my Nuka bed and we all tasted my Nuka Zuke-ed cucumbers and carrots.
A gentleman from Canada asked me what kind of wood chips Japanese use in making Katsuo Bushi (Smoked Bonito). That was an unusual question but later he turned out to be a semi-professional chef and makes his own smoked food. No wonder!
Congratulations my team our lunch turned out really yummy !
At our lunch table, my Swedish guests also told us about their exotic fermented food, a kind of canned fish but my old brain hasn’t got enough memory to store this Swedish name…
He told us that some Swedish people were trying to export this product to Japan at one stage, as we are known as seafood crazy but not quite succeeded yet.
Thank you all for lots of interesting stories, many thanks for coming!
I had a request for a private sushi cooking class which includes making Nigiri-sushi, temari-sushi, sushi roll and inari-zushi from a girl from Taiwan. She loves Japanese food and wanted to learn how to make those various kinds of sushi.
She made an egg omelet for sushi roll and an egg sheet for temari-zushi successfully.
Also she got how to make good shape of nigiri-zushi right away.
Her plating presentation is perfect!
Although she is very busy for her work during the stay in Tokyo, she came over for learning Japanese cooking.
Thank you for choosing our Musubi Cooking Class!
A sushi platter
Salmon aburi-zushi, Inari-zushi, temari-zushi and sushi roll
spinach with roasted sesame and tofu cream sauce
Cooked Egg plant miso-dengaku, sweet miso sauce
Here is Sake no Chan Chan yaki !(salmon veggies grilled with miso sauce)
Lovely couple from Finland really wanted learn something fish main dish except Sushi but they can cook easily at their home. I think salmon in Finland is very fresh and perfect recipe!!!
They really enjoyed cooking and eating Japanese foods !
Thank you for coming !
The menu for the class was;
Swordfish & Salmon Nanbanzuke sauce (fried and marinade with soysauce, vinegar & fresh vegetables)
Eggplamt with sweet Miso sauce
Spinach with sesame sauce
Miso soup with clams & rice
I tend to spend a lot of time explaining about basic ingredients we use for Japanese cooking, such as Katsuo Bushi (Smoked Bonito fish), Konbu, Mirin etc. Sometimes the tastes of them are too different for first timers to my country but my two beautiful guests on this day were doing very good.
With Katsuo and Konbu, we made soup stock and used it for Miso soup, as well as spinach sauce and swordfish marinade. They all worked out nicely & my guest completed our delicious and authentic lunch!
Later I learnd that one of my guests was a professional model, another was a title-holder of marathon ( in business suit!?!? )
Japanese food are rich in nutrition, low in calories so isn’t our food just perfct for them?
I hope they will enjoy cooking our food again in US.
Many thanks for coming!
I’ve welcomed six girls from Toronto and Cleveland for sushi making class.
Sushi Platter : Sushi roll, Inari-zushi, salmon nigiri-zushi
Spinach with sesame and cream sauce
Eggplant with sweet miso sauce
Sweets: salura-mochi cherry blossom mochi sweets
We did many preparation. The students enjoy cooking and well done!
They all concentrated making sushi roll. It was the most difficult part in the cooking time.
All girls enjoyed their own sushi platter!
Thank you for coming!
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 and Shinsen Station.
- Kisshy’s kitchen is close to Yotsuya Station.
- 6-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 3
12-Sep-2016 Mon 11:00-14:00 Meeting at , Yotsuya Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 3
13-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Pork Tonkatsu & Saba no misoni, Instructor: Yuki, Price: 6500 yen, available seats 4
14-Sep-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
15-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6
18-Sep-2016 Sun 10:30-13:30 Meeting at Yotsuya Station, Main dish: Grilled salmon Instructor: Kisshy, Price: 5000 yen, available seats 4
20-Sep-2016 Tue 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
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 3
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: To be discussed, Instructor: Yuki, Price: 5000 yen, available seats 2
The menu was;
Swordfish and salmon with Nanban-zuke sauce
Lotus with Mentaiko(salted Cod roe with red chili)
Eggplant with sweet & savory Miso sauce
Mis soup with clams
Rice, Pickled vegetables (Nuka zuke)
My guest for this class was a foodie lady from Boston, USA, who was interested in trying some Japanese wine (not Sake but wine produced at vineyards here) with Japanese home-cooking meals.
That was a very rare request as we usually choose Sake along with Japanese cooking. Some typical Japanese favorite like Siokara (salted squid) are so yummy with our Sake, but it will be a nightmare to pair it with wine.
On the other hand, there are various seafood dishes in our traditional meals and I love drinking wines from various parts of the world, so why not?
Here we are two happy girls being adventurous and we tried a few pairing! (I am very sorry our food were almost gone in this picture but please kindly think of this as a good sign!?)
I picked up a bottle from Yamanashi prefecture and another from Nagano pref. My guest told me that she has been studying not just wine tasting but also wine making at wineries! It was a perfect opportunity for me to get an authority’s opinion about pairing Japanese dishes with our domestic wines, how she like or not-like each pairing, how she would describe each taste, etc.
The words my guest chose to express her feelings, various aromas and tastes were truly impressive but all I remember now is that it was just a very happy few hours. Next time she is here, I swear I take notes.
Many thanks for coming!