The main dish for this early October class was Chicken Teriyaki, side dishes as a small portion of Gyoza with pork & vegetables, as well as spinach with sesame sauce.
It was a lucky class as one of my guests happened to be a cooking teacher at primary school, so everything proceeded very smoothly. Lucky for me too, as I could exchange some interesting recipes with her after the class! My twin daughters are looking forward to trying them very soon during their winter vacation.
People gathered at my kitchen on this day were a lovely family from Denmark and a talented couple from Perth, Australia. So naturally the conversation got started about the Danish royal family and a bride from Australia! What a small world.
Chicken Teriyaki dish was a request and the Dad was particularly patient to learn the recipe. With authentic Mirin and Shoyu simmered together, Teriyaki sauce would naturally turn thick and shiny.
If you like it sweeter, you may add more Mirin or sugar. If you prefer savory, maybe reduce the amount of these sweet seasonings. Home cooking is always simple once you understand the basic formula.
I hope my guest enjoyed their experience at my kitchen as much as I did.
Many thanks for coming!
I welcomed beautiful couple from Munich in German. The lady speaks and understand Japanese little. Both of them are Japanese food lover.
After our communication by email, we decide to cook Salmon nanban-zuke for the main dish.
Both of them are home cookers, so we cooked very fast and efficiently.
I usually prepare Japanese broth, using sea kelp and bonito flakes. Those ingredients only use for infuse the flavor, so i usually discard the left overs after simmered ingredients. I knew, this is kind of against Japanese culture, mottai-nai .
*Mottainai from wiki
Mottainai (もったいない, [mottainai]) is a Japanese term conveying a sense of regret concerning waste. The expression “Mottainai!” can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly “what a waste!” or “Don’t waste.” In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.
Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.” Mottainai has been referred to as a tradition, a cultural practice, and an idea which is still present in Japanese culture, which has become an international concept.
Then I decided to cook furikake, using leftover of Japanese broth, which is go with cooked rice. See in the middle of the plate in white little dish.
We cooked Salmon nanban -zuke, cucumber with creamy sesame dressing, eggplant with sweet miso sauce, Japanese style egg omelette, furikake, edamame rice and miso soup.
Both of them loved those dishes, and I’ m so glad they enjoyed. The lady sent me Japanese meal cooked by herself. It looked so gorgeous and much better than my work.
Thank you for remind me of Mottainai!
This is the new schedule. We will offer any additional class on the basis of your request. So please just let us know when do you like to take class, and we are happy to offer the class on your request.
|meeting point||Menu||instructor||Price (Yen)|
|Oct-2||Mon||,10:00-13:00||Yotsuya||Ramen||kisshy||Price: 8000 yen,|
|Oct-3||Tue||,10:00-13:00||Yoyogi-Uehara||Oyako-don||Yuki||Price: 8000 yen,|
|Oct-5||Thu||,10:00-13:00||Yoyogi-Uehara||Yuki||Price: 8000 yen,|
|Oct-5||Thu||,10:00-13:00||hanzomon||Saba Misoni (Mackerel Simmered in Miso) + Japanese pickles in Bran||Akiko||Price:12000|
|Oct-5||Thu||,10:00-13:00||Yotsuya||Japanese sweets||Kisshy||Price: 8000 yen,|
|Oct-10||Tue||,10:00-13:00||Hanzomon||Ramen and Gyoza||Akiko||Price: 8000 yen,|
|Oct-12||Thu||,10:00-13:00||Yoyogi-Uehara||Yuki||Price: 8000 yen,|
|Oct-16||Mon||,10:00-13:00||Hanzomon||Akiko||Price: 8000 yen,|
|Oct-19||Thu||,10:00-13:00||Yoyogi-Uehara||Yuki||Price: 8000 yen,|
|Oct-23||Mon||,10:00-13:00||Yotsuya||Kisshy||Price: 8000 yen,|
|Oct-25||Wed||,10:00-13:00||Yotsuya||salmon sauteed with miso veggie||Kisshy||Price: 6000 yen,|
|Oct-26||Thu||,10:00-13:00||Yoyogi-Uehara||Yuki||Price: 8000 yen,|
For November and December, please let us know your available schedule!
I had a request for simmered fish cooking from a couple from Marseille, France.
I enjoyed to talk with them about their city, since my husband and visited years ago and remember how beautiful place!
This is my first taking request for simmered fish as the main dish. The lady would like to learn something new Japanese taste. I agree I’d love to share something new taste to cooking enthusiast!
I’ve been subscribing Japanese traditional cooking school every week, and I have just learned how to cook simmered fish “nizakana” at the class.
The recipes of the class is always amazing, and no failure. However, I revise the recipe to suit my class for cooking beginners and change the ingredients what every country can obtain.
Then I made a new recipe for the couple and the ingredient I used was fresh red snappers.
Finally they made a delicious simmered red snapper, and they liked the new teste very much. I was big relieved!
Good morning from cold Tokyo.
Recently, I had a couple visit me from Dubai, who already had great knowledge of Japanese cuisine. They wanted to see how real Japanese people cook their favorite main dishes.
The two main dishes they selected were Tonkatsu (Japanese Pork Cutlet) and Saba no Miso-ni (Miso Simmered Mackerel).
The two side dishes I paired with their choice of mains were Pickled Wakame (Seaweed) Cucumber Salad and Japanese Sesame Spinach Salad.
Of course they enjoyed making Miso Soup made with fresh Japanese Soup Stock and Rice.
While eating, we talked about Japanese traditional events and food, cultural differences, home cooking and so much more…we couldn’t stop talking! :-). I also taught them how to use different ingredients when it is difficult to get authentic Japanese ingredients in their home country. For example, in Dubai it is difficult to get Japanese sake.
We enjoyed a lot of eating and learning about Japanese home cooking!
Thank you for coming
The cooking class guests today came from Boston and Seattle in US. I had a request for Chicken Karaage as the main dish.
A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.
We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.
They “Kanpai!” Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.
Today’s menu on Oct 13th
Chicken Kara-age s
Shredded cabbage with wasabi dressing
Cucumber sesame dressing
Simmered egg plant
Rice/ miso soup
I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are not familiar with them but knowing the plate allocation is also good to know Japanese food culture.
Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!
Now almost mid in October, the weather in Tokyo get milder. It takes long time to cool down and less humidity in this year. It became much easier to spend outside.
I had guests a family of three from U.S and a man from U.K. We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.
“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable high temperature. The certain temperature make egg yolk coagulate faster than egg while. We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable. This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.
All the participants get along with others cooperate during cooking time and that make great for talking each other at last the eating time. We work together to complete delicious food for lunch.
Menus on Oct 12th
Amakara kara-age don with hot spring egg
Cucumber sesame dressing
Simmered eggplant with dashi-soy sauce
rice/ miso soup
Many thanks for the great time!
We have a ramen class today.
I accepted special requests as “No sea food”, ” no pork” for the menus. Usually I use sautéed minced pork as well as braised pork for the ramen garnish. unique pork flavor produces savory umami taste so that it is one of the fundamental ingredient for the bowl in most of ramen shop.
*However, there diverse population from different countries visit Japan now a days so some ramen shop produce ramen without pork.
I prepared ground chicken and braised chicken for those guests and we cooked both chicken and pork in the class. I usually very careful to serve specific religion food and allergy food for each requested guests and I also ask all the participants to cooperate do the process securely. I appreciate the guests all the time they are cooperative with kind.
Ramen menu on Oct 7th ’16
Pork/chicken Miso ramen ( garnish with sautéed vegetables, sautéed minced pork/chicken, braised pork/chicken, simmered egg)
Pork / Chicken Gyoza
Cucumber sweet sour sesame dressing
Green tea pudding/agar-agar
I’m always glad when the guests say “good taste” for the ramen since it takes many times of practice for making recipe.
Many thanks for today’s guests from Australia and Israel!
It is Ramen Class today!
Miso Ramen with sautéed ground pork and simmered pork on top
Crushed Cucumber marinated with soy- ginger
Welcome to my kitchen, wonderful family from New Zealand and food lover Spanish man! They loved Miso Ramen. The class was a lot of fun and I laughed a lot during the class. Thank you everyone to make the class delightful!
I’m glad to hear that the family cooked Ramen after they got back to their home in New Zealand.
This is Miso Ramen we cooked at the class.
I prepare chicken soup and simmered pork hours ahead and we will finish wish season the soup, stair fly vegetables and sautéed ground pork and preparing ramen noodle together at the class. we made Gyoza in the class. everybody like to wrap the gyoza, and did very well!
The places we shared at the class….
When there are more than two groups in a class, we often share the trip information. I often realize that there are many aspect of Tokyo even Japan, like food, hot springs and amusements but I haven’t know a lot of things. Now I learn a lot from my gests. I appreciate that very much!
This is a nice sushi restaurant. The price is super, but believe it worth.
sushi shou in yotsuya Alain Ducasse’s favarite, pricy too
This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market. “Sushi-sei”
This is Okinawa shop in Ginza. The shop might have sea grapes.
This is a website for taco rice in Tokyo written in Japanese but pics are nice.