Tempura & Gyoza class

The main dish was… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth! 

The  ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.

For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.

My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!

As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer. 

I hope my guests liked their home cooking experience at my kitchen!

Many thanks for coming,

 

Akiko

Maguro and more! Sushi class on hot summer day

The main dish was Sushi rolls with fresh Maguro(tuna) and salmon, as well as avocado, Shiso herbs, cucumber, pickled Daikon radish, sesame seeds etc.  My guests were also big fans of Tempura so we decided to cook a small portion with prawns, eggplants and Maitake,  my favorite mushroom. 

For ingredients of our Miso soup, I chose another kind of Japanese mushroom Enoki (very thin and white ones) and fried Tofu called Abura-Age or Oage, which has a spongy texture and great to be in soup. Not to forget the finishing touch, a few finely chopped scallions as we like to put something green on top of our Miso soup. 

My guest couple was from Washington D.C. USA, so they told me they are used to humidity. Still it was such a hot and humid day in Tokyo, unusual for late June. Sushi was a very good choice as it uses a lot of rice vinegar. I think it helps to understand the way of our cuisine if you actually visit Japan and taste things in our climate.

Both of them have very interesting professions. It was so nice to know that they manage to make a vacation to Tokyo out of their busy schedules and chose our cooking class out of so many great places out here!  

Many thanks for coming!

 

Akiko

 

Updated schedule of Japanese Musubi Cooking Class

Please note that we have two instructors offering different places. Both places are at the midtown Tokyo:

  • Yuki’s kitchen is close to Shibuya Station and Shinsen Station.
  • Kisshy’s kitchen is close to Yotsuya Station.

  • 6-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 3
  • 12-Sep-2016 Mon 11:00-14:00 Meeting at , Yotsuya Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 3
  • 13-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Pork Tonkatsu & Saba no misoni, Instructor: Yuki, Price: 6500 yen, available seats 4
  • 14-Sep-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 15-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6
  • 18-Sep-2016 Sun 10:30-13:30 Meeting at Yotsuya Station, Main dish: Grilled salmon Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 20-Sep-2016 Tue 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 21-Sep-2016 Wed 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Oyako-don(Chicken and egg on rice) Instructor: Yuki, Price: 5000 yen, available seats 3
  • 29-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
  • 30-Sep-2016 Fri 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: To be discussed, Instructor: Yuki, Price: 5000 yen, available seats 2

latest schedule

  • 1-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats 0
  • 3-Aug-2016 Wed , 14:00-18:00, Meeting at Yotsuya Station, Main dish: tempura Instructor: Kisshy, Price: 6500 yen, available seats 0
  • 10-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats 2
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 2
  • 20-Aug-2016 Sat , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 0
  • 22-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 0

Schedule as of July 4th

* Number of the participants may be flexible.

  • 6-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, okonomi yaki nasudengaku Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 7-Jul-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 9-Jul-2016 Sat 14:30-17:30 Meeting at Yotsuya Station, sashimi hourse mackarel Instructor/kisshy price :5000 available seats* 0
  • 13-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Ramen, roast pork Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 27-Jul-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 29-Jul-2016 Fri , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 1-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 3-Aug-2016 Wed , 14:00-18:00, Meeting at Yotsuya Station, Main dish: tempura Instructor: Kisshy, Price: 6500 yen, available seats* 0
  • 8-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 10-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: Nanban-zuke Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 20-Aug-2016 Sat , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 22-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 24-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4

Schedule, Musubi Japanese Cooking School as of now

Yotsuya Station is 5 min from Shinjuku Station, 15 min from Tokyo Station, and 15 minutes from Shibuya Station

Each class offers 1 main dish, 1 side dish, miso soup and rice.

*We usually accept 4 participants in the each class. But if you are more than 5 persons group, we can arrange the class Max 6 at the instructor’s home. When more than 7, we need to set up the other cooking studio, so please let us know.

  • 22-Jun-2016 Wed , 10:30-13:30, Meeting at Yotsuya Station, Main dish: Beef(gyudon), Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 23-Jun-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Tempura, grilled miso fish sunomono Instructor: Kisshy, Price: 5000 yen, available seats* 3
  • 6-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, okonomi yaki nasudengaku Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 7-Jul-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 13-Jul-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 3
  • 27-Jul-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 29-Jul-2016 Fri , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 1-Aug-2016 Mon , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 0
  • 3-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 18-Aug-2016 Thu , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4
  • 24-Aug-2016 Wed , 14:00-17:00, Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats* 4

Schedule Nov – Feb

All locations are at midtown area in Tokyo. Some availalabe spots are listed below, but we are flexible to open new spots for you. So please contact us if you have any request.

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Nov-1 Wed 10am-1pm Yotsuya Menu: Salmon sautee with miso sauce / daifuku-mochi instructor: Kisshy
Price: 8000 yen,
Nov-2 Thu 10am-1pm Yoyogi-Uehara station Tempura instructor: Yuki
Price: 8000 yen,
Nov-8 Wed 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-9 Thu 10am-1pm Yoyogi-Uehara station instructor: Yuki
Price: 8000 yen,
Nov-13 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-15 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-17 Fri 10am-1pm Yotsuya Tempura instructor: Kisshy
Price: 8000 yen,
Nov-20 Mon 10am-1pm Hanzomon Ramen instructor: Akiko
Price: 8000 yen,
Nov-22 Wed 10am-1pm Yotsuya Ramen instructor: Kisshy
Price: 8000 yen,
Nov-24 Fri 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-27 Mon 10am-1pm Hanzomon instructor: Akiko
Price: 8000 yen,
Nov-28 instructor: Kisshy 10am-1pm Yoyogi-Uehara instructor: Yuki
Price: 8000 yen,
Nov-29 Wed 10am-1pm Yotsuya instructor: Kisshy
Price: 8000 yen,
Nov-30 Thu 10am-1pm hanzomon sushi roll & chicken nanban instructor: Akiko
Price: 12000 yen,

 

date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Dec-1 Fri 10am-1pm Yotsuya salmon cabbage Kisshy
Price: 8000 yen,
Dec-4 Mon 10am-1pm Hanzomon Sushi roll Akiko
Price: 8000 yen,
Dec-6 Wed 10am-1pm Yotsuya salmon cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-7 Thu 10am-1pm Yoyogi-Uehara Yuki
Price: 8000 yen,
Dec-8 Fri 10am-1pm Yotsuya salmon cook with cabbage in miso sauce Kisshy
Price: 8000 yen,
Dec-8 Fri 10-13:oo Hanzomon Ramen (no cucumber) Akiko
Price: 8000 yen,
Dec-11 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-13 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-15 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-18 Mon 10am-1pm Hanzomon Akiko
Price: 8000 yen,
Dec-20 Wed 10am-1pm Yotsuya KIsshy
Price: 8000 yen,
Dec-22 Fri 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
Dec-27 Wed 10am-1pm Yotsuya Kisshy
Price: 8000 yen,
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Jan-7 Sun ,14:00-17:00 Yotsuya salmon cabbage Kisshy 8000 yen
Jan-12 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-15 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-17 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-19 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-22 Mon ,10:00-13:00 Hanzomon Akiko 8000 yen
Jan-24 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
Jan-26 Fri ,10:00-13:00 Yotsuya Kisshy 8000 yen
 Jan-30  Tue  10:00-13:00  hanzomon  Akiko  8000yen
Jan-31 Wed ,10:00-13:00 Yotsuya Kisshy 8000 yen
date meeting time-
finish time
meeting point Menu instructor Price (Yen)
Feb-1 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-2 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-5 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-7 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-8 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-9 Fri ,10:00-13:00 Yotshuya TBD Kisshy 8000 yen
Feb-16 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-19 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-21 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-22 Thu ,10:00-13:00 Yoyogi-Uehara TBD Yuki 8000 yen
Feb-23 Fri ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen
Feb-26 Mon ,10:00-13:00 Hanzomon TBD Akiko 8000 yen
Feb-28 Wed ,10:00-13:00 Yotsuya TBD Kisshy 8000 yen

 

 

Chicken Karaage class on August 30th

I welcomed 3 people for the class this morning.  Two young ladies from US and also young lady from Belgium.  The ladies from US requested chicken kara-age, Japanese style chicken fry.

I like to cook with young ladies who came from different countries.  We become closer during cooking time and eventually become like “friends”  during meal time.

This class was also joyful class. Since especially two girls from US would like to learn Japanese cooking, we didn’t have extra chat during cooking. However, after break time, we had such a great time to talk and lol.

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One lady speaks Japanese and I was impressed she studies by herself! That encouraged me to improve my English.

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They wanted to know how to cook Tempura too, so I showed cooking tempura with few vegetables.  They liked them!

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Thank you for the great time, girls!

Kisshy

 

A private class on August 7th

I welcomed a lady from UK this morning.  She requested salmon-nanban marinade as a main dish.

During our cooking, she asked me how to cook tempura, so I decided to cook vegetable tempura as a side dish. She liked shiso leaves tempura, crispy green leaves, as you see in the middle of tempura plate.

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She said she will use fresh sage leaves in her garden instead of shiso leaves.  That is such a great idea!

Many people from outside of japan  keen to cook this shiso tempra at their home, but it is not easy to find except Japan unfortunately.  Then her advise reminds me for cooking school in NY, I learned the crispy fried sage garnish, which is slimier to tempura.  I’ll let the people that sage leave is good substitution  from now on!

 

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She liked the food we prepared very much. We have time to talk about her life in London and her trip in Japan.  It was really interesting and time flied.

Hope you cook fresh sage tempura to your loving grand children!

Many thanks!

Kisshy

Flower bud as a spring delicacy on April 24th Tempura class

I welcomed a couple from Quebec, Canada and the lady turned out to be a professional working at the culinary institute. Her husband had lived in Tokyo for some years before and very knowledgeable about our food culture so I was quite nervous not to disappoint them with my cookings. 

Both of them were such lovely foodies, who really enjoy cooking. We were chatting and chatting about all kinds of foods and it was such a fun time!

They liked Tempura and my easy side dish of crushed cucumbers very much, while they told me that sweet egg roll omelet was a little strange taste for them, as French omelet is always savory. It is truly interesting to know what is appealing and what is not so.

IMG_5726

 For this Tempura occasion, I picked up our popular spring delicacy, called ‘Fuki no Tou’ as one of the ingredients for deep frying. I googled up the English translation of Fuki, which was ‘butterbur scape’ or Petasites japonicas.  Does it make sense?  Maybe it is not eaten much outside Japan.  Here is a photo of Fuki no Tou.

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Fuki is a kind of vegetable and it looks like Rhubarb but the taste is totally different. Only around spring time, buds of Fuki flowers are available and I like to eat them as Tempura. It has some bitterness along freshness, appreciated as a sign of early spring nutrition.

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My guests from Quebec liked Fuki no Tou, as well as prawns, eggplants, Shiso leaves, Okura, Kabocha pumpkins etc. I hope they enjoyed their cooking experience at my kitchen as much as I did.

Many thanks for coming!

Akiko