I received a request for Sushi Rolls from a Canadian couple, then another couple on honeymoon from Ireland joined our class.
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 !
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!
This was a calss for a solo traveller from Australia who is willing to cook Ramen and Gyoza. At first I thought he is one of many Ramen & Gyoza lovers but as we talk preparing our lunch, I learned that he is already working at an Asian food business and hope to be independent some day.
In fact he is so serious that he took 3 cooking classes during his short stay in Tokyo! I was honored to be a little part of these opportunities during his limited time in my country.
I love good food but never worked as a chef by the way, still I hope he found his experience with Japanese Mum & home cooking at my kitchen worth his time & effort…
The way he mixed the chopped vegetables and minced pork meat for Gyoza filling was super! It requires a good strong pressure so each separate ingredients become together.
One thing he liked very much was our Japanese style eggs. As one of the Ramen toppings, we often prepare flavoured boiled eggs. it is tasty as a topping for simple steamed rice, too.
For its flavour, I use soy sauce, Mirin and smoked bonito if my guest is OK with seafood. You need to keep it in a fridge for a few days so the eggs turn brown outside but inside is till bright yellow. They add a nice colour in a Ramen bowl.
I hope my guest had a good time and wish him the best of luck for his future in Asian food business, I am sure he will be very successful!
Many thanks for coming!
I welcomed three girls from London this morning. They are all joyful and the class was so fun!
They said that their friend took my class last March and he recommended them to take the class. I’m so glad to hear that!!
We cooked ramen, gyoza and a cucumber dish at the class.
We enjoyed cooking and chatting then preparing dishes. All they love Japanese food and willing to bring the cooking back to their home.
We enjoyed Ramen meals.
Hope the girls have chance to cook ramen and other Japanese meals at home.
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.
We prepared cucumber with creamy sesame dressing, sautéed eggplant with sweet miso paste.
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.
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.
I welcomed a couple from Australia this morning.
They requested Japanese cheese cake for the class.
I often hear about “Japanese cheese cake” from tourists in my class. I wondered what a Japanese cheese cake and I knew it is soufflé cheese cake what we call in Japan. However, I sometime hear about the cheese cake that became one of Japanese sweets as popular as mochi sweets.
Today’s menus are Japanese cheese cake, matcha rolled cake and daifuku-mochi with grapes.
They both made each sweets and competed which sweets will be well done.
They both work for matcha rolled cake together. Rolling azuki cream with jenoise sheet is the most difficult work in the class.
They were doing great!
Finally they accomplished Japanese sweets plate!
I welcomed a couple from Australia this morning.
They requested Ramen and Gyoza class. They both like cooking and enjoy chopping vegetables and saute the vegetable for preparing ramen.
Especially they ( actually, we) really enjoyed making nice shaped gyoza.
When the time we make gyoza, I usually show the participants once or twice how to wrap gyoza filling. Although it seems difficult to make at the first time, it becomes easier and nicer with repetition.
Finally they made such a nice shape! Look at their works!
I’m quite impressed, those are better than what made.
Then we had nice ramen with gyoza lunch.
I’m glad you liked ramen too. Thank you very much for your wonderful comment on Trip Adviser!
After my summer vacation, this was the first class at my place and very memorable one indeed, as I hosted 2 fun couples from NY and Paris. We also received an inquiry from local TV in Tokyo that they wanted to film visitors coming from overseas for Gyoza making class!
I was very nervous but thanks to my cheerful & talented guests, everything went really nicely!
A young lady from Paris already had good skills for Gyoza making and her frills on Gyoza were just amazing! There were lots of Wow!s at her works during the class.
Another lady from NY is a professional voice actress so she’s got a beautiful & soothing voice, and she was such a mood maker which helped a lot to make me feel confortable even with TV people with big camera etc.
TV people asked many questions to my guest, such as “have you known Gyoza before coming to Tokyo?”,”why you wanted to try making Gyoza?”
I was curious to hear their answers and found out that there is a Gyoza bar in Paris now. In NY you often find Gyoza in Bento box with rice but these Gyoza are usually fried, not grilled.
My guests said that Japanese style Gyoza are crispy on the bottom, then the top part are tender, which is different form Chinese styles of steamed or boiled Gyoza.
I adore Chinese style dumplings and personally I think they are more authentic with a great variety, but requires much more skills & practices(at least to me…). What I like about Japanese style Gyoza is simple; it is so easy to make, ingredients are very reasonable, and fun to eat with your families and friends!
By the way we made delicious pork Ramen,too! Here are some photos. Sorry Gyoza are almost gone at this stage but you must come and find yourself!
Many thanks for coming!
I welcomed a family from New Zealand this morning. The family consists of grand parents, parents and their son and he made a reservation the class. The son is a student in Tokyo, and it is the first visit in Japan for other family members.
I was happy to share Japanese culture to them and I would like to know their life style which is so much different from our life in Tokyo.
We had so much fun to chat during cooking time. The mother and grand-mother are great cook, so we prepared efficiently.
Then we wrapped gyoza…
Eventually they enjoyed lunch time.
Hope you bring Gyoza back to your kitchen and make it at home.
I had an interview by book authors; Polish lady who is a Tokyo expats and a man who came from London.
This is the second time to come for the interview following the last September.
She’s been researching Japanese food culture and food ways since she has started to live in Tokyo about 2 years ago. She has already studied Japanese seasonal event and festivals through hear experiences and readings. Honestly it is embarrassing that she understands some of the cultural events and its origin better than me. wow!
She requested some recipes we, Japanese commonly eat in summer. Then I offered “Hiyashi-chuka” , “mackerel in nanban marinade, Japanese style escabeche” “Eggplant nebeshigi“and “Corn rice”.
Hiyashi-chuka means “Cold ramen noodle”. I like this noodle dish during hot season rather than hot ramen noodle. Most ramen shop, Chinese restaurant and some Japanese restaurant begin to offer this dish at this season with like those posters in front of the shop.
“Now we offer Hiyashi-chuka” summer feature in Japan
This dish consists of julienned cucumber, julienned chicken breast or ham, julienned omelets, tomato wedges and chilled noodle with soy sauce based sesame flavored dressing.
If you like ramen, this noodle is worth to try during the season. It is not easy to find this dish during fall to spring seasons since we don’t feel like willing to eat this noodle when those cold seasons though.
We also cooked nanban-zuke ( Japanese style eschabeche) and Egg plant nabeshigi ( cook with miso sauce), and rice cook with fresh corn.
They liked those menus as Japanese summer flavor.
Thank you very much to add my recipe to your book.