Private Seafood Class with Japanese wine ~February 2018~

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!
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!

 

 

 

 

 

 

Salmon nanban-zuke class on October 23rd

I welcomed a group of 6 people from France

in my class this morning.

The cooking class was a surprise gift from three people in the group to rest of the three  people.  Those three  people didn’t know what purpose  they came for by the time I told them at our meeting point.

Actually, three people came to Japan because of their business,  and they bring their spouses ( partners) to Japan together.  Then, the three partners gave special time back to the workers.  I’m impressed such a wonderful idea and decide I will success the plan at the cooking class.

They all are so close and nice relationships. I’m glad I could work  with them.

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Even though my kitchen is too small to work together all 6 people, They are happy to work there together.  They seems like good friends.

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Plating time.  Carefully serving each plate for looking  beautiful.  Japanese plating  should be visually beautiful.

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Then it is time for lunch. They liked the food they prepared.

I got email from the organize and  they all really enjoyed the class.  I’m glad to hear that!

Many thanks,

Kisshy

 

 

Sushi Class on September 22nd

I welcomed new students  from London and L.A. in the class this morning.   They just arrived in Japan just a week before and will stay in Tokyo for one year.

This class is a gift from a mother of a girl from London.  I’d love to give a class that will be a good wish and the good start of her life in Tokyo.

 

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We prepared cucumber with creamy sesame dressing, sautéed eggplant with sweet miso paste.

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Then making Japanese egg omelet. Even though they haven’t seen Japanese egg omelet, the square one, but they made good shaped egg roll eventually.

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Look at her work!  She made beautiful sushi roll. The sushi contents fresh salmon sashimi, egg omelet, cucumber and seasoned fried tofu.

They enjoyed Japanese meal at the class. It was really precious time to talk about their new life in their dorm.

Many thanks!

Kisshy

Schedule Nov – Feb

All locations are at midtown area in Tokyo. Some availalabe spots are listed below, but we are flexible to open new spots for you. So please contact us if you have any request.

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Nov-1 Wed 10am-1pm Yotsuya Menu: Salmon sautee with miso sauce / daifuku-mochi instructor: Kisshy
Price: 8000 yen,
Nov-2 Thu 10am-1pm Yoyogi-Uehara station Tempura instructor: Yuki
Price: 8000 yen,
Nov-8 Wed 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-9 Thu 10am-1pm Yoyogi-Uehara station instructor: Yuki
Price: 8000 yen,
Nov-13 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-15 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-17 Fri 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-20 Mon 10am-1pm Hanzomon Ramen instructor: Akiko
Price: 8000 yen,
Nov-22 Wed 10am-1pm Yotsuya Ramen instructor: Kisshy
Price: 8000 yen,
Nov-24 Fri 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-27 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-28 instructor: Kisshy 10am-1pm Yoyogi-Uehara instructor: Yuki
Price: 8000 yen,
Nov-29 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-30 Thu 10am-1pm hanzomon sushi roll & chicken nanban instructor: Akiko
Price: 12000 yen,

 

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Dec-1 Fri 10am-1pm Yotsuya salmon cabbage Kisshy
Price: 8000 yen,
Dec-4 Mon 10am-1pm Hanzomon Sushi roll Akiko
Price: 8000 yen,
Dec-6 Wed 10am-1pm Yotsuya salmon cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-7 Thu 10am-1pm Yoyogi-Uehara Yuki
Price: 8000 yen,
Dec-8 Fri 10am-1pm Yotsuya salmon cook with cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-8 Fri 10-13:oo Hanzomon Ramen (no cucumber) Akiko
Price: 8000 yen,
Dec-11 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-13 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-15 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-18 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-20 Wed 10am-1pm Yotsuya KIsshy
Price: 8000 yen,
Dec-22 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-27 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Jan-7 Sun ,14:00-17:00 Yotsuya salmon cabbage Kisshy 8000 yen
Jan-12 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-15 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-17 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-19 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-22 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-24 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-26 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
 Jan-30  Tue  10:00-13:00  hanzomon  Akiko  8000yen
Jan-31 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Feb-1 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-2 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-5 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-7 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-8 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-9 Fri ,10:00-13:00 Yotshuya TBD Kisshy 8000 yen
Feb-16 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-19 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-21 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-22 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-23 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-26 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-28 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen

 

 

Salmon saute class on August 31st

It is my last day to give cooking class in August.   It had been humid and warm weather during summer.   I’m glad to give  many classes and met many people from over the world.

I welcomed a couple from France for cooking salmon sauté with vegetables in miso sauce and Inari-zushi ( sushi).  They liked inari-zushi so wanted to make how to make.

I like inari-zushi, and honestly I buy them rather than home making since it takes time to prepare it.   Although I make it annually or twice a year when I prepare for family event, home made Inari-zushi is much tastier than the store bought.

First, we cooked rice and making vinegar sushi rice. Meanwhile we cook fried tofu in seasonings and let them cool in room temperature. Then making small rice balls and put the balls into the fried tofu pockets.

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The couple also cooked Tamago-yaki, Japanese egg omelet and tuna Temari-sushi as well.

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Finally we  made big lunch and the couple enjoyed the meal.

As long as you can get fried tofu and fundamental Japanese seasonings, you can make your own Inari-zushi.

Hope you enjoy making inari-zushi back your home!

Many Thanks!

Kisshy

 

 

 

 

 

 

 

Salmon Nanban-zuke class on August 25th

I welcomed beautiful couple from Munich in German.   The lady speaks and understand Japanese little. Both of them are Japanese food lover.

After our communication by email, we decide to cook Salmon nanban-zuke for the main dish.

Both of them are home cookers, so we cooked very fast and efficiently.

I usually prepare Japanese broth, using sea kelp and bonito flakes. Those ingredients only use for infuse the flavor, so i usually discard the left overs after simmered ingredients.  I knew, this is kind of against Japanese culture, mottai-nai .

*Mottainai from wiki

Mottainai (もったいない[mottainai]) is a Japanese term conveying a sense of regret concerning waste.[1] The expression “Mottainai!” can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly “what a waste!” or “Don’t waste.”[2] In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.[3]

Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.”[2] Mottainai has been referred to as a tradition,[2] a cultural practice,[4] and an idea which is still present in Japanese culture,[2] which has become an international concept.[5]

 

Then I decided to cook furikake, using leftover of Japanese broth, which is go with cooked rice.  See in the middle of the plate in white little dish.

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We cooked Salmon nanban -zuke, cucumber with creamy sesame dressing, eggplant with sweet miso sauce, Japanese style egg omelette, furikake, edamame rice and miso soup.

Both of them loved those dishes, and I’ m so glad they enjoyed.  The lady sent me Japanese meal cooked by herself. It looked so gorgeous and much better than my work.

Thank you for remind me of Mottainai!

Many thanks,

Kisshy

 

 

Seafood ramen class on August 24th

I welcomed a couple from Australia this morning.   They requested ramen as a main dish.

Since I got their booking the day before evening, so I din’t have  enough time to prepare for braised pork for ramen which regularly accompanied with ramen topping.  However, I could prepare for  seafood ramen, the recipe calls salmon and shrimp, that doesn’t need so much time but produce nice testes.

We made pieces of gyoza as well as seafood ramen at the class. Amazingly, the lady made fabulous pieces of gyoza! She is like a professional, eventually i learned how to make gyoza.

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Look at this beautiful wrapped gyozas!!

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Ephemerally, the gyoza I made was not on this tray. haha. Now  I got how to do this and I can share how to wrap nicely to class participants.

I heard she grown up in Chinese family and her mother is good at making gyoza. however, she said the wrapper in Japan is thinner than Japanese and the cookery is different from her family recipe.

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She liked Japanese style gyoza very much and that is a relieve!

Hope you enjoy cooking seafood ramen and gyoza.

Many thanks,

Kisshy

A private class on August 7th

I welcomed a lady from UK this morning.  She requested salmon-nanban marinade as a main dish.

During our cooking, she asked me how to cook tempura, so I decided to cook vegetable tempura as a side dish. She liked shiso leaves tempura, crispy green leaves, as you see in the middle of tempura plate.

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She said she will use fresh sage leaves in her garden instead of shiso leaves.  That is such a great idea!

Many people from outside of japan  keen to cook this shiso tempra at their home, but it is not easy to find except Japan unfortunately.  Then her advise reminds me for cooking school in NY, I learned the crispy fried sage garnish, which is slimier to tempura.  I’ll let the people that sage leave is good substitution  from now on!

 

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She liked the food we prepared very much. We have time to talk about her life in London and her trip in Japan.  It was really interesting and time flied.

Hope you cook fresh sage tempura to your loving grand children!

Many thanks!

Kisshy