Pork ramen & Gyoza class for honeymoon

Today’s guest couple was from Paris, France, very talented  florist & doctor on their honeymoon.  The cooking class was a gift from their brothers and sisters, such an honor and privilege for us to be chosen for such an important occasion!

They were very famiiar with our Japanese culture, including our history, pop culture, gastronomy & of course, Manga!   From  “Amaterasu Omikami” to “GTO”,”Monster” etc.,  many other things came up on our conversation while chopping veggies and wrapping Gyoza.

Everything is ready and finally it is time to taste our great outcomes, yummmm!  No hurry but make sure you taste the noodles while hot.

Many thanks for coming!

Akiko

Juicy, crispy and chewy!

It is amazing how Ramen & Gyoza are widely known as Japanese food. Today’ s guest are beautiful sisters from Australia. welcome to Tokyo!

If you are keen to experience the local feeling of these comfort food, home cooking is one of the best option, especially for Gyoza.

Oishii but very hot!! The first bite of Gyoza is always hoooot so be careful.

Enjoy the juicy filling, crispy bottom and chewy steamed top of dumplings.

Many thanks for coming!

Akiko

Sushi rolls class with foodie sisters / July 2017

It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.   

Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar.  Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.  

Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.

We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.

 IMG_5952IMG_5954

At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants. 

All these expressions are important to describe our food and I am learning a lot from my guests at each class. 

Many thanks for coming!

Akiko