Seafood Sushi class for US MBAs

Fresh seafood & vegetables +  short grain rice +rice vinegar, salt & sugar

= SUSHI!

I often make them for my kids gathering. Today it was a request by my guest MBA students from Pennsylvania USA.

Pounding sesame seeds here for one of our popular dishes, spinach with sesame sauce. Tossed sesame smells really great, with its rich aroma filling the whole kitchen and makes everyone so hungry!

Voila! Sushi roll plate is completed!

I hope this will be one of  happy moments in Tokyo for young students to remember…

Many thanks for coming!

Akiko

2 Main dish class-pork Ramen & Tempura

Voila! Pork Ramen is complete finally!!

This was a challenging 2 main dish class and my guest Australian snow borders’ choice was; Pork Ramen and Tempura with prawns and seasonal vegetables.

Stir frying Miso meat sauce, whie a pot of pork is simmering on low heat.

Time to deep fry Tempura! My favorite ones are Lotus root and Maitake mushrooms…Yummmmmm

After a few hours of chopping and mixing and frying, here we are enjoying a variety of home made Japanese dishes together.  What a great job, mate!

Many thanks for coming!

Karaage with a foodie lady from HK

My family’s all time favorite menu, “chicken Karaage” today!

Side dishes are; aubergine with sweet & savory white Miso sauce on top, spinach with sesame sauce, Miso soup with Dashi broth & black rice.

My guest lady is from Hong Kong, so I asked her a lot of questions about Cantonese style Ramen noodles, especially what kind of ingredients are used to make soup broth. It was very interesting to hear her stories!

“Itadaki-Masu” means something like “Bon appetit” in our language.

Some people think it is said to show appreciation towards the chef,  but more importabtly it is meant to show respect towards all ingredients and food, as their precious lives (vegetables or fish or meat…) are taken to keep our lives and we should always be aware of that.

Many thanks for coming!

 

 

Tempura and Soba lunch

  • Today’s main menu is Tempura!  (Shrimps,Sweet potato,Shiitake, Seasonal vegetables) And Soba ! Students are FOODY couple from Italy and this trip to Japan is Honeymoon!!!I’m so happy they picked up Musubi Cooking class! Japanese seasonal vegetables are so yummy!!!! Today’s lunch menus
    : Tempura and Soba:Japanese Spinach sesame salad :Dashimaki-tamago(Japanese omelet):Miso-Dengaku (Grilled Eggplant and Tofu with miso-sauce) Itadakimasu!!!!!!!

Tempura, Sushi and Gyoza class WOW

This was probably one of the most challenging class this year but we made it!
Thankfuly we had 5 very skilled participants from BC Canada and Michigan US at this class.

The main dish choices are Tempura of prawns, Maitake mushroom (my favorite!) and vegetables, plus Sushi roll with Maguro(tuna), salmon and greens. For side dishes we prepared a small portion of Gyoza with pork and shrimp & spinach with our flavorful sesame sauce.

We started grating smoked bonito for Dashi soup stock, then prepared Sushi rice with seasonings, chopped veggies and wrapped Gyoza, and finally deep fried Tempura and rolled Sushi!

And I was astonished that one of my guest lady was going to be a speaker at a medical conference held in Tokyo that same evening! Indeed some people are super talented.

I have also learned one new thing at this class. My guest told me that avocado in Sushi rolls are first created by a Japanese chef in British Columbia, although we often call it ‘California’ style. I must visit ‘Tojo’s’ in Vancouver one day.

Many thanks for coming!
Akiko

Private Class for Vegetarian Dishes with Autumn harvests

 

The main dish was chosen as Vegetarian Ramen for a guest lady from Israel who has been vegetarian for many years. Side dishes include cold fresh cabbage with Konbu marinade, Gyoza dumplings with lotus root, Kaki (persimmon) & greens dressed with creamy Tofu sauce etc.

My guest was very interested in Japanese Dashi soup stock with dried Shiitake mushrooms & Kombu kelp. Both are essential products for Umami in our cooking.

Kombu is very rich in glutamate or glutamic acid, which is contained in most vegetables but by far the most in dried Kombu. Another ingredient known for richness in glutamate is dried tomato.

Dried shiitake is known for its richness in guanylic acid or GMP, like many kinds of mushrooms around the world including dried porcini. This may be explaining why many Japanese people are deeply in love with Italian food!?

My guest lady was a medicinal food professional with a vast knowledge about Chinese herbal medicine & dietary, so it was very inspiring to share some time with her in the kitchen cooking and talking about various vegetables and foods!

Many thanks for coming!
Akiko

Lots of seafood for a US athlete couple

This was a 2 main dish course request from an American couple. We cooked Salmon Nanbanzuke marinade and Okonomiyaki pancake as our main dishes, plus a few side dishes with vegetables and seasonal fruits.

My guest couple was both very fit as regular climbers and bouldering experts, so salmon was a good choice for their muscles. We also chopped some squid and put in our Okonomiyaki, as well as pork, cabbage, leek and Naga Imo potato, which is exactly how I make it for my family.

When I asked him if there is any favorite Japanese ingredients, he replied

” Unagi and Uni (eel and sea urchin)!! ”,

so I knew he is quite familiar with our dietary, then it turned out his Mum is Japanese!

Obviously he has been eating yummy Japanese home made dishes all his life, and I  do hope that he & his girlfriend liked what we prepared together at my kitchen.

Many thanks for coming!

Sake no chan chan yaki and Gyoza

Today’s students are from Santa Monica L.A ! I used lived in L.A for 8years so I felt I knew them for long time.

They don’t eat pork so we made chicken Gyoza (dumplings) and Making gyoza is always fun !

Always so exciting to wait until The bottom turn golden color !!! 

Here is she is hitting cucumbers! This is one of side dishes called TATAKI-KYURI and very good combination with Gyoza ! 

 

 

 

 

We we also made SAKE NO CHAN CHAN YAKI (Salmon grilled with vegetables and miso sauce) and one more side dish.

It was fun class and thank you for coming!

Itadakimasu !!!!!!

 

 

 

Tempura class for 6 people

Participants today are  a couple from UK and young  friends group came from Switzerland.  They became close over cooking time and exchange their trip tips in Japan.

Today’s Menus

Assorted Tempura: summer vegetables and seafood

Cucumber with creamy sesame dressing

Summer vegetables with sweet miso sauce

Japanese sweets

 

I’m always impressed the students handle long chopsticks for cooking very well!

 

Many thanks!

Kisshy