I welcomed a couple from Italy and a repeater participant from Florida. He took my classes last summer and kept laughing me during the class.
Ginger pork we cooked is one of our representative Japanese home dish. I’m glad to share the people how to cook the dish.
Crushed cucumber with sesame sauce
We had a lot of laugh! Thank you Mr,M!
Participants today are a couple from UK and young friends group came from Switzerland. They became close over cooking time and exchange their trip tips in Japan.
Assorted Tempura: summer vegetables and seafood
Cucumber with creamy sesame dressing
Summer vegetables with sweet miso sauce
I’m always impressed the students handle long chopsticks for cooking very well!
I have welcomed 2 ladies, they are Tokyo expats. One lady have just arrive from US and her friend have been in Tokyo more than one year.
They wanted to learn how to cook Japanese ingredients, especially vegetables.
Their request was vegetable tempura. so we cook mainly vegetables in the class.
Summer vegetables with white miso sauce
Cucumber with creamy sesame sauce
Fresh corn cooked with rice
I have welcomed two young people from Toronto. They had just graduated university.
Since both of them are a good cook, I would like to introduced Japanese great taste of summer ingredients for lunch.
Mackerel nanban marinade
Cucumber with creamy sesame sauce
summer vegetables with miso sauce
Thank you for coming and sharing your life in Toronto!
Today’s students are lovely ladies from Hong Kong and Australia.
Main menu was Nikujaga!
Very trafitional, one of my favorite main dishes “Nikujaga” is like Japanese stew with Beef and Potatoes. Normally I make this the day before because it’s better taste if it keep in the soup longer.
“Sesame spinach salad”Here is she is making Japanese sesame sauce and we put boiled spinach in it. Taste so good !
Here is also one of side dishes called AGEDASHI-Tofu (Fried Tofu with Japanese sauce) and I recommend to eat with graded daikon (Japanese radish).
We exchanged the culture different between Japan,Hong Kong and Australia. It’s always fun and can’t stop talking!
Thank you so much for coming today!
The menu for this class was;
Gyoza dumplings with pork and vegetables, Chicken karrage(Japanese style fried chicken), spinach with Tofu sauce, Miso soup and black rice.
My guests were from Montreal, Canada and they booked the class several months ahead of time! They informed me one of the gentlemen does not eat dairy products so I picked up a creamy white sauce made with Tofu as one of our side dishes.
I hope my guests enjoyed their time at my kitchen!
many thanks for coming!
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!
My guests from Canada requested;
Chicken Karaage, Japanese style fried chicken & Tempura with prawns and vegetables.
Summer is a great season to cook Tempura, as we have a variety of colorful vegetables perfect for this menu, such as Kabocha pumpkin, eggplant, Shiso leaves, and corn!
When I do Tempura with corn, I take all corn pieces off the cob with my fingers. This is a rather tiring process when I cook alone but my guests did it beautifully! So I could enjoy some yummy Tempura of corn at lunch table with my guests, thank you for my team!
If you are a fan of coriander/cilantro, chop a bunch of fresh green ones and add to corn. For this Tempura, I recommend to eat just with salt simply. Or maybe with some thick creamy Greek yoghurt with a pinch of salt & your favorite spices.
If not, our Japanese traditional Tempura sauce will do just as great. We use our Dashi(soup stock), soy sauce and Mirin. Mirin is a kind of Sake and very, very sweet but not a spoon of sugar added. We use this liquor mainly for cooking nowadays.
This traditional Tempura dip sauce works amazing with sweet seasonal Kabocha pumkin Tempura. That is one of my kids favorites but be careful when you cut kabocha, as its green skin is quite tough.
My young guests at this class were also really sweet and I enjoyed cooking with them a lot.
Many thanks for coming!
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… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth!
The ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.
For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.
My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!
As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer.
I hope my guests liked their home cooking experience at my kitchen!
Many thanks for coming,