“Oishi-!” do as Japanese do when photo-shooting in Japan!?
The main dish for this class was Pork Ramen, with pork broth & Japanese Dashi soup stock, with toppings of Miso flavored pork and meat sauce with Japanese seasonings.
For Gyoza, we chopped cabbage, garlic chives (Nira), leek etc. Add a little bit of grated garlic if you like.
Both are served sizzling hot and full of rich meaty flavors, so I recommended something cold and fresh as a side dish. I would like my guest to try something different while they are at Tokyo apartment kitchen so here it is, fresh cabbage torn into one bite size with hands, marinated with sesame oil, salt and pickled Kombu! If you like soy sauce & vinegar flavor, try this easy side!
My Swedish guest owns a cafe near Stockholm serving some menus inspired by Japanese taste such as Maccha, while my guests from wine country Adelaide were big fans of anime.
I hope they all find our home cooking dishes as good!
Many thanks for coming!
It’s been so much rain in Tokyo in these days and this morning as well. I believe taking cooking class is a good activity during rainy days.
I welcomed beautiful couple this morning for my ramen class.
Look at his concentration!
I heard the woman, Ms. K is a good cook, and the man, Mr. N doesn’t cook that much before the class his self-reported. However, he is a good concentration and does precise work so Ms. K and I are impressed. So I call him as Chef N. at the class.
We enjoyed chatting during the cooking time mainly about how to prepare Japanese cooking. Ms. K is such a gentle and joyful girl.
Then our highlight of the class, making gyoza time.
Then the work conduct in beautiful shapes of gyoza and all satisfied with them.
As TV crew came for shooting our gyoza lesson in Akiko’s class the other day, it seems gyoza become Japanese popular dish these days. It is fun to make gyoza as well as eat them.
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!
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.
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
Thank you very much for the beautiful pictures and intelligent article for Musubi Cooking Class!
We had such a fun class on August 1st with a couple and their friend from LA and a man from UK. Also attending a photographer shooting for Tokyo.com.
The group today was very fun people including the photographer. We had great time to exchange information of activity in Japan.
I got an idea to give Japanese names to the participants in this class, and I’ve been giving the names to my studuends in the class. We call each other in Japanese name only in the class. I gave their name today Shigeru, Sachiko, Yuko, akiko ( her original Japanesae name given by shigeru) and Sho.
Japanese name means depend on which Chinese characters kanji use for. So there name might be same pronunciation but the meaning is little different. Every attendee have enjoyed Japanese name pretty much so far. I’ d like to keep doing in my class. Thank you for giving me the idea, shigeru!
Menu on August 1st
Horse Mackerel Nanban-zuke
Cucumber Sesame -vinegar dressing
Miso grazed pan fried eggplant
Rice and Miso soup