Latest Blogs
Class report from cooking classes
Class report from cooking classes
My guests at this class were university students from Philadelphia, USA. They were travelling with some other friends but decided to go on different itinerary this morning to learn how to make Ramen, wow!
One is studying pottery, while the other in science field but they are long-time good buddies & I am happy to join their relaxed time together in Tokyo.
Both are very interested in not just Ramen but also Japanese cuisine in general including our various traditional seasonings and cooking tips.
I hope my guest girls enjoyed their time at my kitchen as much as Studio Ghibli, where they were looking forward to visiting later during their stay.
Many thanks for coming!
Akiko
My favorite menu, seafood Nanban style for the main dish!
Since my guest family from England, the UK & a couple from Germany were all willing to try some seafood dish cooking experience, I have prepared a mix of ingredients including prawns, salmon, swordfish, and a side dish using salt-and-chili flavored cod roes (Mentaiko).
If you wouldn’t fancy ‘fish eggs’ on your holiday, imagine something like ‘pink caviar’ 、that is our Mentaiko(except being a lot saltier and spicy). For Japanese cooking, it plays a role like an anchovy, I think. In this class, we made a salad of lightly boiled lotus root & Mentaiko.
My guests were ready for some new culinary adventure & I was very happy to see they all liked what we cooked together. Such a delight to see all plates empty after the class!
I must add one more thing my guest liked, Mugi-cha, or toasted barley tea. It is something everybody drinks here during summer as it has no caffeine contained. There are a variety of barley tea bags available at supermarkets so easy to make as well!
Many thanks for coming!
Akiko
This lovely couple from Florida, USA was another big fan of Naruto & Ramen!
I always ask my guests to taste a few kinds of Miso in my stock. The differences come from the percentage of rice & soybeans, amount of salt, period of fermentation, as well as special Koji, the fungus each Miso maker is using.
In this class, my guest couple loved our Red Miso so much that we decided to adjust the composition of seasonings and add a lot of Red Miso. The result was a nice and spicy bowl of Ramen we all enjoyed a lot!
In mid-June, our climate starts getting wet and humidity goes up higher and higher each day, that may be one reason the powerful taste of Red Miso works great.
They were here to learn how to cook Ramen & Gyoza, so when they return home, their souvenir for friends looking after their doggy and family would be a table of Japanese-style dinner. I loved that idea very much & hope I could be of a little help.
Many thanks for coming!
Akiko
Musubi cooking class in Tokyo offers you the special, cultural experience