Seafood & Nuka-zuke class

The menu was seafood(Swordfish & Salmon) Nanban-zuke, eggplant with sweet Miso sauce, fresh seasonal Bonito marinade with garlic & ginger, Miso soup with fried Tofu and Choy Sum greens.

At this class, I welcomed young Swedish boys from Stockholm, a couple from Chicago, USA and a Canadian traveller from Ottawa .

A lady from US is very knowledgeble about fermented foods and she is making her own Kimchee, Sauerkraut etc. Naturally she was very interested in our fermented pickles i.e. Tsukemono. I was very happy to have a chance to show my Nuka bed and  we all tasted my Nuka Zuke-ed cucumbers and carrots.

A gentleman from Canada asked me what kind of wood chips Japanese use in making Katsuo Bushi (Smoked Bonito). That was an unusual question but later he turned out to be a semi-professional chef and makes his own smoked food. No wonder!

Congratulations my team  our lunch turned out really yummy !

At our lunch table, my Swedish guests also told us about their exotic fermented food, a kind of canned fish but my old brain hasn’t got enough memory to store this Swedish  name…

He told us that some Swedish people were trying to export this product to Japan at one stage, as we are known as  seafood crazy but not quite succeeded yet.

Thank you all for lots of interesting stories, many thanks for coming!

Akiko

 

 

 

Three miso dishes class

 

Menus

Swordfish and vegetables cook in miso sauce

Summer vegetables with sweet miso sauce

Egg omelet

Edamame rice

Miso soup

 Mochi dessert

 

I’ve welcomed one group of two  families at the class.  They came from different places, Colorado and Melbourne, and they are really close. It is their annual  reunion trip. Thank you very much for choosing our cooking class!    There are lot of laughing and fun during cooking and lunch  time.

They did good job for making mochi for dessert.

See their all beautiful smiles!

Hope you have wonderful trip trough Japan and more wonderful food experience!

 

Kisshy

 

Swordfish Nanban and more ~May 2018~

The menu for  the class was;

<Main dish>

Swordfish & Salmon  Nanbanzuke sauce (fried and marinade with soysauce, vinegar & fresh vegetables)

<Side dish>

Eggplamt with sweet Miso sauce

Spinach with sesame sauce

chicken Karaage

Miso soup with clams & rice

I tend to spend a lot of time explaining about basic ingredients we use for Japanese cooking, such as Katsuo Bushi (Smoked Bonito fish), Konbu, Mirin etc.  Sometimes the tastes of them  are too different for first timers to my country but my two beautiful guests on this day were doing very good.

With Katsuo and Konbu, we made soup stock and used it for Miso soup, as well as spinach sauce and swordfish marinade. They all worked out nicely  &  my guest completed our delicious and authentic lunch!

Later  I learnd that one of my guests was a professional model, another was a title-holder of marathon ( in business suit!?!?  )

Japanese food are rich in nutrition, low in calories so isn’t our food just perfct for them?

I hope they will enjoy cooking our food again in US.

Many thanks for coming!

Akiko

 

Ramen class for mother and daughter a private class

I’ve welcomed close mom and daughter from Indonesia this morning for ramen class.

They requested a fish dish besides the ramen course, and we cooked additional swordfish dish.  I’m glad they liked all the food, and hope they cook them back in their kitchen.

 

Making Gyoza, they made great shape of gyoza!

Miso ramen with Char-shiu, pork miso, runny egg,  sauteed vegetables, corn.

Thank you for coming ramen class!

 

Kisshy

 

 

Private Seafood Class with Japanese wine ~February 2018~

The menu was;
Swordfish and salmon with Nanban-zuke sauce
Lotus with Mentaiko(salted Cod roe with red chili)
Eggplant with sweet & savory Miso sauce
Mis soup with clams
Rice, Pickled vegetables (Nuka zuke)

My guest for this class was a foodie lady from Boston, USA, who was interested in trying some Japanese wine (not Sake but wine produced at vineyards here) with Japanese home-cooking meals.

That was a very rare request as we usually choose Sake along with Japanese cooking. Some typical Japanese favorite like Siokara (salted squid) are so yummy with our Sake, but it will be a nightmare to pair it with wine.

On the other hand, there are various seafood dishes in our traditional meals and I love drinking wines from various parts of the world, so why not?

Here we are two happy girls being adventurous and we tried a few pairing! (I am very sorry our food were almost gone in this picture but please kindly think of this as a good sign!?)

I picked up a bottle from Yamanashi prefecture and another from Nagano pref. My guest told me that she has been studying not just wine tasting but also wine making at wineries! It was a perfect opportunity for me to get an authority’s opinion about pairing Japanese dishes with our domestic wines, how she like or not-like each pairing, how she would describe each taste, etc.

The words my guest chose to express her feelings, various aromas and tastes were truly impressive but all I remember now is that it was just a very happy few hours. Next time she is here, I swear I take notes.

Many thanks for coming!
Akiko

Gyoza & Nanban Zuke Class in August, 2017

It was a mid-summer day and we are all sweating but sizzling hot Gyoza on grill pan tasted good as ever! 

I welcomed a newly engaged couple and a foodie mother & daughter, both pairs from Australia.

They all worked hard at my kitchen and prepared 2 main dishes at this class, Gyoza and Nanban Zuke of swordfish.  These menus require a lot of fine chopping of vegetables but the team was quite experienced cookers so we had no problem at all. 

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The most part of the menu for this class were actually requested from another guest, a young lady who has taken my class back in May this year. She liked Nanban Zuke and our side dishes so much that she recommended the same menu to her family visiting her in Tokyo. 

Some guidebooks say Tokyo is too hot and humid so not a good place to visit in August.  But for foodie travelers, cooking class is always fun and we are always ready to welcome you with something seasonal. 

I hope my Aussie guests liked Japanese style cooking experience at my place.

Many thanks for coming!

Akiko

Swordfish Nanbanzuke class with lots of vegetables/ May 2017

Today’s guest was a couple from France visiting various plasces in Japan.

The lady turned out to be on the early stage of her pregnancy.  As a mother of 3 kids, I was really excited to hear that and thought maybe some of the food & nutrition we cook will be becomimg a part of her little baby’s body, who knows!

What we parepared on this class was; Swordfish Nanban Zuke, eggplant with sweet miso sauce, spinach with sesame sauce and miso soup with cabbage and potatoes. Lots of vegetables dishes using naturally fermented  seasonings like Miso, Mirin and Soy sauce.

IMG_5828

Since she was not feeling for a very strong taste, we decided to use less amount of rice vinegar and soy sauce for Nanban Zuke marinade. It is one of the good things about hands-on cooking experience. You can taste your sauce and dishes as we proceed and are always welcome to adjust some parts of the recipe.

Her husband was a keen cook and he was quite knowlegeble about Japanese ingredients, which helped a lot.

I hope they enjoyed their time at my kitchen and their baby was enjoying his/her first Japanese food,too!

Many thaks for coming!

Akiko

 

 

 

 

Cooked a big lunch! Private Class on May 14th

I had an interesting inquiry from a young Australian couple living in Tokyo.

They were used to cooking with an oven back home, but here in Japan, we do not use it as often. Instead we use stove top and small, lined griller underneath it mainly. This young couple’s tentative house kitchen was not equipped with an oven and they were looking for an opportunity to learn some cooking with Japanese kitchen.

So here they are at my place and we made a big lunch together.

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 The menu includes; Swordfish Nanabanzuke with soy sauce vinegar and vegetables, Maguro (tuna) grilled medium rare with garlic Teriyaki sauce, eggplant with miso Dengaku sauce, spinach with sweet sesame sauce, crushed cucumber, Miso soup with clams and Mitsuba greens…

IMG_5780 

Both of my guests were great seafood lovers and I was really happy to hear that they liked everything we cooked. They challenged to try black rice and liked it, too.

I also explained about our griller, which we mainly use for cooking salmon, mackerel and other fishes or chicken wings.

My guest told me she was using it for toasting a piece of bread in the morning!  Well it maybe a good idea but you need to watch your toast frequently to make sure not to burn it.

 I hope my guests are enjoying their life in Tokyo now and cooking at their Japanese kitchen.

Many thanks for coming!

Akiko

 

Swordfish Nanbanzuke class with a Foodie family from Sydney(Mar.8th. 2017)

The name ‘Nanban-zuke’ may sound unfamiliar but this is one of our popular seafood dishes. Nanban indicates that the dish has its origin from 16C Europe. Considering the history of Japan, ‘Europe’ in those days means Portugal and Spain at many cases.

I assume the process of deep frying and marinating afterwards with leek and other vegetables may be the ‘Nanban’ character. But this is a typical home cooking food for us today and it goes nicely with white rice or a glass of Sake!

I often use swordfish for Nanbanzuke. It is a white meat fish, tender like chicken breast but also is easier to handle, because you don’t need to pinch tiny bones.

First you deep fry the pieces of swordfish powdered with potato starch. Then marinate them in soy sauce, rice vinegar, mirin etc. Lots of vegetables are also put in this marine sauce, such as carrot, celery, leek, spring onion etc. So it almost looks like a salad with fried fish.

You may be afraid that anything deep fried is not good for your health, but I think if you eat them with lots of vegetables, no need to be scared at all.

If you choose more vegetables for side dishes, such as spinach with sweet sesame sauce (another very popular dish at our classes), accompanied with Dashi soup of mushrooms & rice, your meal would be rich in fiber and quite nicely balanced.

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On this March 8th cooking class of Nanbanzuke, I welcomed a family from Sydney. Mama (means Mum in Japanese) is obviously a very good cook so everyone in the family loves to cook, too.  It was actually a lot of fun to exchange some interesting information on ingredients and cookery with this foodie family!

I hope they enjoyed their time at my kitchen as much as I did.

Many thanks for coming!

Akiko

Cooking class schedule Feb- April

If schedule is not opened below, please ask us whether we can open the class for you. The schedule would be updated  two months in advance.

  • 21-Feb-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish Instructor:Yuki Price: 6000 yen,
  • 22-Feb-2017 Wed 10:00-1300 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 23-Feb-2017 Thu ,10:30-13:30, Meeting at Shibuya Main dish: Vegetarian Instructor:Yuki Price: 6000 yen,
  • 24-Feb-2017 Fri ,10:00-13:00, Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 27-Feb-2017 Mon ,10:30-13:30 Meeting at Hanzomon St. Main dish: Swordfish Nanbanzuke( deep-fried and marinated in rice vinegar and soy sauce with vegetables)/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 28-Feb-2017 Tue ,10:30-13:30, Meeting at Shibuya Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,

 

  • 1-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 2-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed, Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 3-Mar-2017 Fri ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 6-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 7-Mar-2017 Tue ,10:30-13:30 Meeting at Main dish: ramen Instructor:Akiko Price: 6000 yen,
  • 8-Mar-2017 Wed ,10:30-13:30 Meeting at Hanzomon st. Main dish: Swordfish Nanban-zuke (deep-fried & marinaed in rice vinegar, soy sauce and vegetables) / Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 9-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 10-Mar-2017 Fri ,10:00-13:00 Meeting at Main dish: To be discussed, Instructor: Yuki san & Kisshy san Price: 6000 yen,
  • 10-Mar-2017 10:30-13:30 Meeting at Hanzomon st. Main dish: seafood (nanbanzuke) & Dashi soup stock making, sushi rolls Instructor: Akiko Price:6000
  • 13-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 14-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Fish Nanbanzuke(Fish marinated in sour sauce) Instructor:Yuki Price: 6000 yen,
  • 15-Mar-2017 Wed ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 16-Mar-2017 Thu ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor: Akiko Price: 6000 yen,
  • 17-Mar-2017 Fri ,10:00-13:00 Meeting at yotsuya Main dish: sabano miso ni Instructor: kisshy Price: 6000 yen,
  • 20-Mar-2017 Mon ,10:30-13:30 Meeting at Hanzomon st. Main dish: To be discussed,/ Dashi stock making Instructor:Akiko Price: 6000 yen,
  • 21-Mar-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: Instructor:Yuki Price: 6000 yen,
  • 22-Mar-2017 Wed ,10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Mar-2017 Mon ,10:30-13:30 Meeting at Yostuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 29-Mar-2017 Wed 10:00-13:00 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,

 

  • 3-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 4-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 6-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 7-Apr-2017 Fri ,10:30-13:30 Meeting at Hanzomon station Main dish: ramen (seafood and shellfish NG, fish is OK) Instructor:Akiko Price: 5000 yen,
  • 10-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 11-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 12-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 13-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: Saikyo yaki(fish cooked with saikyo miso) Instructor:Yuki Price: 6000 yen,
  • 14-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor:Kisshy Price: 6000 yen,
  • 17-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 18-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 19-Apr-2017 Wed ,10:30-13:30 Meeting at Yotsuya Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 20-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 21-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 24-Apr-2017 Mon ,10:30-13:30 Meeting at Hanzomon Main dish: To be discussed, Instructor:Akiko Price: 6000 yen,
  • 25-Apr-2017 Tue ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 26-Apr-2017 Wed ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor: Kisshy Price: 6000 yen,
  • 27-Apr-2017 Thu ,10:30-13:30 Meeting at Shibuya station Main dish: To be discussed, Instructor:Yuki Price: 6000 yen,
  • 28-Apr-2017 Fri ,10:30-13:30 Meeting at Main dish: To be discussed, Instructor  Kisshy Price: 6000 yen,