Pork Ramen & Gyoza class

My guest for this class was a group of Galician and French couples. It was their annual reunion trip and I was honored to be part of their vacation in Tokyo.

Our lunch menu:

Pork Ramen with Miso meat sauce, stir fried vegetables, soy sauce flavored egg, pork slice as toppings

Pork and vegetable Gyoza

Crushed cucmber salad

Lots of questions and lots of fun talks! My male guests were very keen to use Japanese vegetable knives and I love the way they paused for a photo, Spanish Samurai at my kitchen!?

Ramen soup has 3 components, pork bone soup stock, Japanese Dashi stock with smoked bonito, dried sardine and sun-dried Shiitake mushroom, and simmered pork sauce of soysauce & Mirin. We also prepare a variety of topping so it tales a lot of work and preparation to make this simple bowl of hot noodles.

At the class we also made Japanese style pork dumplings, Gyoza. The recipe is originally from China like Ramen,  but it is now a very common food for all Japanese families to cook & eat at home. We mainly grill the dumplings, then put the lid and steam to finish up our Gyoza.

I hope my guests enjoyed their time at my kitchen,

Many thanks for coming!

Akiko

 

 

 

 

 

 

Japanese cooking class on Jul 13th

It is Ramen Class today!

Menus

Miso Ramen with sautéed ground pork and simmered pork on top

Gyoza

Crushed Cucumber marinated with soy- ginger

Rice

Matcha cake

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.

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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!

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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.

Kyu bei 

http://savoryjapan.com/travel/tokyo/kyubey.html

 

sushi shou   in yotsuya  Alain Ducasses favarite, pricy too

http://www.yelp.com/biz/%E3%81%99%E3%81%97%E5%8C%A0-%E6%96%B0%E5%AE%BF%E5%8C%BA

 

 

This is not that so expensive but really nice sushi. There is a brunch in tsukiji outside of the market.  “Sushi-sei”

http://www.sunnypages.jp/travel_guide/tokyo_restaurants/sushi/Tsukiji+Sushi+Sei%E3%80%80/796

 

This is Okinawa shop in Ginza. The shop might have sea grapes.

https://travel.sygic.com/Japan/Tokyo-Prefecture/Tokyo/Ginza-Washita-Shop/

 

 

This is a website for taco rice in Tokyo  written in Japanese but pics are nice.

http://www.hotpepper.jp/food/KEY0016/f1600594/SA11/

 

 

Many thanks!

Kisshy

 

Chicken & Gyoza class with Aussie Danish foodies, Oct 2017

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.

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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!

 

 

Salmon Nanban-zuke class on August 25th

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.[1] 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.”[2] In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.[3]

Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.”[2] Mottainai has been referred to as a tradition,[2] a cultural practice,[4] and an idea which is still present in Japanese culture,[2] which has become an international concept.[5]

 

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.

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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!

Many thanks,

Kisshy

 

 

Schedule in Fall

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.

date meeting time-
finish time
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!

Simmered fish class in Jul

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.

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Finally they made a delicious simmered red snapper, and they liked the new teste very much.  I was big relieved!

Many thanks!

Kisshy

 

 

 

 

 

 

 

 

One Class, Two Mains

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.

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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.

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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

Yuki

Japanesae cooking class on Oct 13th’16

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.

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  Today’s menu on Oct 13th

Chicken Kara-age s

Shredded cabbage with wasabi dressing

Cucumber sesame dressing

Simmered egg plant

Rice/ miso soup

Matcha pudding

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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!

Kisshy

Japanese cooking class on Oct 12th

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.

 

img_4514                      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

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Many thanks for the great time!

Kisshy