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Class report from cooking classes
Class report from cooking classes
My guest was a family from California, USA, who has selected Tempura as their main dish at our home-cooking class. Side dishes were spinach with sesame sauce, aubergine Miso sauce with kumquat peels on top, Miso soup of Enoki mushrooms and Mitsuba.
Lots of vegetables, lots of preparations! And yes, we made a beautiful lunch table in the end. Not only Mum and Dad but also teenagers were very hard working and good cooks as well.
At the beginning of the class, I like to ask ALL my guets to try grating smoked Bonito. Of course, the familly had to experience it while they were at my Tokyo apartment kitchen.
Dashi stock made with smoked bonito is an important element for Tempura dip sauce. Add a spoonful of grated Daikon radish and little bit of ginger in your sauce if you like.
Many thanks for coming!
My guests were a US Airforce officer based in the suburb of Tokyo and his wife from Hong Kong, both big fans of Japanese Ramen, and their sister visiting from Seattle USA.
The couple was about to leave Japan and move on to one of their European bases soon. That is why they were interested to learn how to make their favorite Japanese food, Ramen & Gyoza before their departure.
It was very easy to spot them at the subway station, as she was wearing a Ramen museum T-shirt!
The family was expecting a baby at the time of our cooking class. It was a hot day and nice to have some chilled barley tea that has no caffeine & safe for our young mother and her baby.
They also loved my little sweets after lunch, made with mango, yogurt & coconut milk. The recipe is super simple but it tastes so good after hot Ramen and Gyoza in early summer.
Hope they are doing good and even happier with their new little family member,
Many thanks for coming!
Akiko
Onoin, garlic, ginger, carrot & whole spices, some of the ingredients for Curry roux.
Ramen and Curry have a lot of things in common. Both are not traditional Japanese cuisine and originated from overseas, China and India respectively. Both introduced to our country fairly recently but now the most popular menu among Japanese people of all generations!
Somehow, Ramen has grown so well-known as someting typically Japanese & we receive many requests from visitors at our cooking class, yet not so much for Curry so far.
So I knew my guest lady from Calgary, Canada, was very familiar with our local food culture and maybe lived in our country when she mentioned ” Curry & rice, with pork Katsu (cutlet or côtelette)”!
Japanese style Curry can be easy if you use a box of ready-made paste or roux. Or you can cook from scratch if you like to create your own roux with your choice of spices.
If you have time, keep stirring chopped onion over low-middle heat until golden brown, which is going to be the base for your Curry sauce. This process is similar to making French onion soup. Just be VERY careful not to burn your onion!
2 big onion chopped here. It should turn to the color and amount below.
My guest lady turned out to be a Japanese sweets chef and a cafe owner in Canada. In fact she was visiting Japan at this occasion to deepen her expertise as patisserie. Her boyfriend loved our home made Curry very much that he went for a full second serve, which made me super happy of course!
Many thanks for coming!
Musubi cooking class in Tokyo offers you the special, cultural experience