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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Ramen Class on October 13th

I welcomed three participants today in the class ; a  couple from Israel and  a man from Mexico, who visited for annual Food Show exhibition.

We made ramen, gyoza and a cucumber dish today for lunch time.  I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.

We prepare so much vegetables, so our  ramen and gyoza menus are quite healthy.

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In my class, I  cook braised pork and seasoned egg the day before. Because it is too short time to cook  pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft.  So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.

Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.

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Look at his well done gyoza flairs and super smiling!

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Then the participants have ramen together with chatting.  Lunch time become social time, the participants enjoy to talk about their different food culture.

 

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

Sushi Class for a family : ingredients for sushi rolls

I’ve welcomed a family this morning for Sushi class. Sushi is popular in thin month.

 

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I prepare those ingredients for sushi roll.

Fresh salmon ( usually imported from Norway) , cooked shrimp, cucumber, avocado and seasoned fried tofu. I like to use fried tofu as ingredients for sushi roll.  It is easy to prepare and soy sauce based sweet soy sauce flavor makes the roll tastes better. Participants love this adding their roll.

This is fried tofu, we calls it “abura-age” in Japanese

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Cut this fried tofu in thick julienne, then simmer with soy sauce, sugar, sake and mirin  until liquids become thickened. You many keen to this flavor  sushi, Inari-zushi, the outside of rice is cooked fried tofu.

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This is desirable for vegetarian dish.

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Today’s participants enjoyed to make sushi roll.

Hope you will make sushi roll when you get back to your home!

 

Many thanks!

Kisshy

Sushi rolls class with foodie sisters / July 2017

It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.   

Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar.  Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.  

Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.

We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.

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At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants. 

All these expressions are important to describe our food and I am learning a lot from my guests at each class. 

Many thanks for coming!

Akiko

 

Ramen class and seasoned eggs

I’ve welcomed a couple from Australia.

I got a reservation from the husband to cook ramen in the class. They are expecting their first baby, so the wife has some food restrictions.

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As for our ramen menu, including gyoza and cucumber dish, there are no special attention expect “a seasoned egg” for ramen topping.  I usually serve soft boiled seasoned egg, but I’ve served hard boiled seasoned egg at this time.

I offer the seasoned egg  for ramen, since this is one of the indispensable  topping ingredient for ramen bowl in my class. The texture of eggs go with other ramen topping ingredients, such as crispy sautéed vegetables and moisture braised pork.  Most of  the ramen shops offer their original seasoned egg on the menu.   We,  Japanese like soft  boiled and runny-egg yolk which is seasoned with soy sauce flavor for ramen topping.

Preparing seasoned egg is quite easy.  Get ready soft or hard boiled eggs, soy sauce, sugar and mirin.  Warm up soy sauce, sugar and mirin in a small pot until sugar has just dissolved.  After cool it down as room temperature, transfer to a Ziploc.

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Add cooked eggs into the back and marinated for over night in a fridge.

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I usually cook it the day before the class, otherwise the egg doesn’t absorb the seasoning that enough.   It is also important to be peeled nicely whether the egg boiled as soft or hard.

Today’s guests enjoyed cooking and tasting  ramen as well as seasoned eggs.

Many thanks!

Best,

Kisshy

Ramen class for 6

I’ve welcomed a family from New Zealand and a couple from US.    The participants enjoyed cooking each process of task of ramen.

We cook below  for a bowl of ramen.

Sautéed vegetables, Making pork miso, making ramen soup, cook ramen noodle.  Also I prepare chicken stock, braised pork and seasoned eggs the day before.

I divided each tasks to everyone to work together. Then assemble for a bowl of ramen at the end. Everybody did very well on their own work so eventually we could eat nice ramen for lunch.

After ramen and gyoza lunch, we celebrated one of the participant’s 17th birthday!

I served cherry blossom mochi-dessert with candle. Of cause we sang happy birthday song to her.

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Hope she liked it!

Many thanks

Kisshy

Ramen class on Oct 24th ’16

Our Raman class gets popular now and I offered the class today too.  This is the

There are 6 participants from a family from Hawaii and a couple from US mainland. We had a lot of laugh and lot of fun because each participants today ware cheerful and enjoyed cook pretty much!  They  made me less nervous to involve them cook together.

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This part, wrapping gyoza process is fun time. All the participants concentrated to make nice shape gyoza, but it’s not always can make the shape perfect. However, the unique shapes crack the all up!   Don’t worry, the shape won’t be a big matter after pan frying them.

Today’s menu on Oct 24th

Miso Ramen with sautéed vegetables, sautéed miso pork, braised pork, seasoned egg.

Pork Gyoza

Sesame dressed cucumber

I shared one little thing better buy kitchen tool in Japan.

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This is the must item for making perfect boiling egg. This makes easy to peel egg shells completely.

 There is a small sharp pin in center of the circle. Leave a raw egg and press until making small hall.  Then boil the egg as usual to make a boiling egg.   You may find how easy to peel the shells!

The tool is sold in 100 yen store. It worth to bring it back to your country and nice souvenir for cooking lover.

Thank you for giving such nice Ramen class!

Kisshy

 

 

 

 

Ramen class on Oct 22nd’16

There is a lovely young couple from Switzerland today’s class.    They requested Ramen class so I gave the class on the Saturday afternoon.

They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was  wishing the class would be one of the memorable experiences their trip in Japan.

I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken.   The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.

Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.

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It is dashi-kampai time.   I was glad they liked it.

We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.

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  The menu on Oct 22nd ’16

        Miso ramen  with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg

Cucumber with sesame dressing

    Pork Gyoza

Since the eating time was early dinner  around 4:00pm, I suggested to visit a basement of  Takashimaya department store (depachika)  in Shinjuku  after the class.  Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.

Here is about the Depachika

http://www.jnto.go.jp/eng/attractions/dining/depachika/

 

Thank you for the precious time!

Kisshy

 

 

 

 

 

 

 

Ramen class o Sep 12th

My first class at Yotsuya on September is a Ramen Class.

The participants from Belgium and a couple from Australia.

A young Belgium girl traveled all over the world and  we  were really interested in her talk.  Thank you for sharing your interesting trip experiences!

What we do in my class

I usually give lecture  of each recipe what we will cook today at the beginning of the class. I show the ingredients and seasoning at this time and often teste those flavors.

Then participants cut all the ingredients. Using Japanese knife.

Participants mix seasonings or start to cook using recipes by themselves. Of cause I give them many advises and notices. Don’t worry I watch you!  I tell everybody what’s going on “other recipes”

Cook and finish the dishes

Participants set their own table by themselves using ” table setting allocation ”

 

Then we say ” Ita-daki-masu” before eating.

 

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Today’s menu

Miso-Ramen with sautéed vegetables, pork miso, seasoned eggs, braised pork

Gyoza

Sesame dressed cucumbers

Matcha pudding

Many Thanks!

Kisshy