Tempura Class

Hello, this is Yuki, one of the instructors of Musubi cooking class.

I started to teach Japanese home cooking and Japanese table coordination during the 7 years I lived in Los Angeles, USA.  When I moved back to Japan in September of 2016, I, of course, wanted to continue teaching Japanese home cooking in Tokyo.

This is my first blog entry for for Musubi Cooking, so hopefully you can enjoy seeing how fun it is to learn (and eat!) Japanese home cooking at home in Japan!

For the Tempura Class, I had guests from Australia and the U.S.

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Everyone enjoyed learning how to prepare the Tempura!

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And also enjoyed taking pictures of each other!

The menu for the day was as follows:

1 Main Dish:

Tempura

2 Side Dishes:

Pickled wakame seaweed and cucumbers

Japanese sesame spinach salad

and Rice and Miso-soup

Dessert:

Seasonal Japanese fruit

 

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Looks so yummy and beautiful!

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We enjoyed eating and a nice conversation about fun things to do during your trip to Japan.  It was great having you, thank you for coming!

— Yuki

Japanease cooking class on Sep 29th

The class welcomed a couple from L.A.  It was the last cooking class on September.  It was still hot and humid day even though it was almost autumn season on the calendar. I believe this summer in Japan must be hard for human!

Although the weather was like summer, I’d like to express autumn on the dining table.  we prepared sweet potato rice  at this time.

Japanese  sweet potato has a unique texture I, and the customers never seen in outside of Japan.

The outside is beautiful purple and inside is white. It contains a dense starch so the potato become nice and soft texture, but not watery when it cooked.  We Japanese have been eating  baked potato as a natural healthy snack.

I had a request as no pork for the ingredients so we cooked fish Nanban-zuke for the main course.

 Today’s menu on Sep 29th ’16

     Mackarel Nanban-zuke

   Cucumber  sesame dressing

eggplant with miso-egg sauce

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I’ve shared information of halal café in my neighborhood  just opened the day before.  There is in Sophia University in Yotsuya.  Everybody could visit the café.

Tokyo Halal deli & café

http://www.sophia.ac.jp/eng/info/news/2016/9/globalnews_2042/09262016

There is a pray space in a same building.

The today’s guests visited the café and said very nice and clean.

Many thanks for a sweet couple from L.A!!

Kisshy

Interview and shooting on September 18th

I welcomed Tokyo expats polish couple on the day.

Ms. A and her husband Mr.V enthusiast for Japanese cooking / food culture.  Ms. A has a great knowledge of Japanese food as well as food ways on other countries.

She had researched about  washoku culture very well before the interview moreover,she LOVES them, so we could understand each other very soon.

 

Wiktor said he is an amateur photographer, but see his pictures are amazing as a professional!

washoku-lplate

 

eggplant

Photo by Wiktor staniecki

 

 

 

Since I’ve been working for obtaining sake sommelier, I served seasonal sake at this time.  I’m glad Wiktor liked the pairing of food and sake.

 

 

Today’s menu

 

Grilled salmon Yuan marinade

eggplant miso-egg cream

Maitake mashroom tempura

sweet potato rice

Shiratama -mochi  red bean paste/ sweet soy paste

 

 

Here links to her article.

 

The charms of Japanese autumn

She also writes for polish-Japanese community

http://www.polonia-jp.jp/

Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!

 

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