Shrimp & clam Ramen & Gyoza class

 

The menu was;

Seafood Ramen with shrimp, clam & Japanese Dashi soup stock

Seafood Gyoza with shrimp & vegetables

spinach with sesame sauce

No chicken, pork but lots of seafood!  My guest couple from Ohio, USA,  really surprised me that they are enjoying various fish including Bonito & Hamachi (young yellow tail tuna) as Sashimi back home, thanks to a local seafood market with a good selection of seafood.

But it was their first time to handle the Katsuo bushi,  Smoked Bonito in a whole piece. Here they are shredding a piece of dry Bonito at my place. It looks like a wooden kitchen utensil but it is a half body of Bonito, who could have weighed more than 2kg when he was in the ocean.

My guest couple also tried another very Japanese ingredient called Niboshi/ dried sardins.  For soup stock, I rip off the head and soaked them in water, then simmer.  But we also enjoy eating them as it is, a very good snack for your bones if you care. My guests crunched a piece of Niboshi and actually liked them OK, which pleased me a lot of course!

It was a gloomy rainy day but just perfect for a cookig class event, inside home and lots of good smells!

I hope my guest liked their experience at my kitchen.

Many thanks for coming!

Akiko

Schedule as of July 4th

* Number of the participants may be flexible.

  • 6-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, okonomi yaki nasudengaku Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 7-Jul-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 9-Jul-2016 Sat 14:30-17:30 Meeting at Yotsuya Station, sashimi hourse mackarel Instructor/kisshy price :5000 available seats* 0
  • 13-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Ramen, roast pork Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 27-Jul-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 29-Jul-2016 Fri , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 1-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 3-Aug-2016 Wed , 14:00-18:00, Meeting at Yotsuya Station, Main dish: tempura Instructor: Kisshy, Price: 6500 yen, available seats* 0
  • 8-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 10-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 20-Aug-2016 Sat , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 22-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 24-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4

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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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 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

Gyoza class on August 23rd

I welcomed a couple from Vancouver for the class this morning.  They requested gyoza as a main dish.  Gyoza itself is easy cooking, so i offer making different types of gyoza at the class.

We prepare regular pork gyoza, chicken and shrimp gyoza, and cook as both pan plying and deep flying.

Pan fried gyoza is a common dish, and deep flying is not as common in restaurants, but  “oishii“, yummy too. The fried wrapper become crispy, which go with cold beer. ( Sorry, i don’t serve beer in the class though)

Every participants concentrate filling goza in wrappers.

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We made pan-fried gyoza, deep fried gyoza, cucumber with creamy sesame dressing, pan fried eggplant with miso sauce, bonito sashimi, edamame rice and miso soup.

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Great Job!

 

Many thanks,

Kisshy

 

Salmon nanban marinade class on August 6th

I welcomed 3 girls today for my cooking class.  We cooked salmon – nanban marinade, cucumber dressed creamed sesame, pan fried eggplant with miso sauce, rice and miso soup.

I served fresh bonito sashimi as extra seasonal dish.  I’d love my guests to taste something seasonal small dish, which may not encounter the taste for non-Japanese people  at common restaurants.

Serving fresh bonito sashimi with julienne fresh Japanese herbs is one of our Japanese summer delight. We eat the bonito sashimi with ginger and vinegar sauce instead of wasabi and soy sauce.

Also we prepare edamame-rice. Edamame is also now in season. I thought  fresh edamame, I meant non- frozen, might be unusual for visitors.

I’m glad to share the people come to my class and find something new “real” Japanese taste.

Today’s participants enjoyed those tastes pretty much so I’m glad to hear that.

 

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Hope you enjoy the trip in Japan, and hope you will become familiar to cook Japanese food!

 

Many thanks,

Kisshy

 

Sashimi Class on Aug 4th

I had a couple from Scotland at the class and they requested preparing  Sashimi at the class.

I always ask how do you prepare sashimi, because we rarely prepare it from whole fish at home. Honestly, when I prepare sashimi for family meal, I usually buy precut sashimi and serve in plates, no effort.

After our communication, I found out the couple is interested in to cut the fish block nicely  and prepare rightly in plates,  which is capable for me.

Then I started researched how to plate Sashimi in certain way and had practiced cutting and slicing sashimi using salmon and tuna. My cooking teacher at Egami cooking school, authentic Japanese cooking school, gave  me advices, I really appreciated.   Even though I learned raw fish cutting techniques at French cooking class at NY, the way  is different because the cooking knife is different.  Eventually I learned a  lot about Japanese cooking and culture for preparing the Sashimi class.

The cooking class was wonderful with a couple who love Japanese food. The area they live don’t have grocery store, but they often order ingredients on internet. I’m impressed their effort to cooking Japanese food.

At the end, the couple did very well to cut sashimi and plating nicely. IMG_5821

I’m so glad to get email from them after they got back to heir home which includes the picture they plated sashimi with fresh Scottish salmon beautifully.

Hope you enjoy Japanese cooking!

Many thanks,

Kisshy

 

 

 

 

 

 

 

 

 

刺身クラス (鯵のなめろう)

今日のお客さんは海外からの留学生で、この夏それぞれの国に帰る予定の女子3名男子1名の若い4名でした。

今回予約して下さったのはバースデーを迎える女の子のイギリス在住のお母様で、仲良し4人に日本での最後の思い出になるクッキングクラスをプレゼントしたい、という趣旨でした。そしてそのお母様とメールをやり取りする中、メインディッシュは皆で“sashimi”を作ってもらいたいとのリクエストでした。

メインディッシュは刺身・・・、一尾をおろして刺身を作る?柵を刺身風におろして盛り合わせる? 柵を切り分けるというのでもいいのかしら??

一尾をおろすとしても、緊張感をもって包丁を握らないと怪我の危険性がありますのでクッキング・パーティーのような楽しむクラスでは不向きです。しかも、魚を一尾自宅で捌いたもので、万が一寄生虫などが魚にいて、お客さんに何かがあったら大変なことです。 ちょうど1か月前に食品衛生責任者の講座で魚の寄生虫アニサキスの恐ろしさを聞いたばかりです。私としてはそこまでリスクのあるクラスは避けたかったので予約されたお母様と何度かメールのやり取りをした後に鯵の刺身となめろうを作ることになりました。(このメールのやり取りのなかで誤解があったりとなかなか順調ではなかったのですが)

しかし、鯵のおろし方を教えるといっても自分で魚を下ろすのは10年以上前のアメリカでのクッキングスクール以来です。2週間のうちに鯵を下ろすことを教えなくてはならないので、まずは自分で下ろし方を習いに行きました。ネットで探したところちょうど見つかり、教室で基本を習った後は自宅で大量の鯵を買っては練習しました。

さて当日、この日は本当にドキドキしてお客さんを迎えに行きました。本日参加のお嬢さんご本人は最後のテスト期間でほぼ連絡が取れなかったので、お会いした時にSashimi とは、鯵のなめろうでも良いのか、クラスでは刺身では食べない旨再度確認したところ、それで大丈夫ですよ、と快い返事をもらい随分安心しました。がっかりされて、お帰りになってしまうのではないかと心配しましたのでほっとしました。

テストが終わった安堵もあったのでしょうか、皆さん終始和やかで楽しいクラスとなりました。鯵の三枚おろしは私以上に上手にさばいて下さり(笑)、みそや薬味と和えたなめろうも大変喜んでもらえました。

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今回は参加されないお母様とのやり取りで、きちんと内容を説明する英語力が足りないことを反省した回となりました。

クラスが終わった後、お母様に様子を写真と一緒に報告したところ、参加されたお嬢さんからもありがとう、の電話をもらったわ!と喜んで頂けた様子のメールを頂きました。この言葉を聞いて初めてほっとしたクラスでした。

 

 

Maguro steak with teriyaki sauce on March 13th Class.

I have received a request from a German couple visiting Tokyo that they would like to try Japanese Maguro (tuna) cooked as a steak. They also wrote that they are interested to see how to prepare Teriyaki sauce. So the menu was decided to be Maguro steak with Teriyaki sauce for their cooking class. 

My son and daughters all love to eat Maguro but we mostly eat it as Sashimi, so our Maguro is always rare, or more precisely un-cooked. Therefore, to me,  Maguro is naturally something to be tasted as rare as possible and even as a steak, it was to be done very rare or medium rare, with bright rose pink colour inside.  If it is cooked well-done, then it would taste like canned tuna, which is not really something for guests travelling all the way from Europe to Japan! 

For Teriyaki sauce, I usually use Sake, Mirin, soy sauce and sugar. This sweet & savory sauce is well known for chicken. But as a companion for Maguro, a little bit of Wasabi paste may also be good as it helps to reduce the fishiness. Of course Sashimi quality Maguro is never really fishy (at least for us Japanese) but just in case, as some of my guests are not used to eating lots of seafood.

 Before serving, we sliced Maguro steak like a modest sized roast beef so its nice rosy meat is visible on the plate. Then we chopped some green onions and sprinkled them on top of our Maguro.

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The couple said they do not eat much seafood at home but finished all of their very rare Maguro steak. It is always my pleasure to see empty plates at the end of the class! 

Many thanks for coming!

Akiko