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Class report from cooking classes
Class report from cooking classes
Today’s main dish was Gyoza dumplings with pork, Chinese cabbage, garlic, green leek & more! Side dishes were eggplant with sweet & savory Miso sauce, fresh cabbage salad with pickled Kombu, etc.
Welcome to my Tokyo kitchen! It was such a fun class with beautiful American young ladies. Good friends from high school days, good teamwork naturally!
Can you believe we have made all these Gyoza with hands, the filling was made from scratch? It is very simple and easy. Gyoza is fun to make with friends, and eat with friends.
Many thanks for coming!!
Akiko
In early December we welcomed a group of 20+ people from Nike!
This was the 2nd time organized a gathering for this global company in Tokyo. We were very happy to hear that participants liked their team-building lunch back in August, so they decided to contact us again for an evening function.
We planned a Sushi roll & Temari Sushi cooking class. All ingredients for fillings and toppings were prepared in advance, but the guests had to make their Sushi seasoning and mix it with steamed rice, then start rolling & shaping their Sushi for dinner.
Although this cooking class was held after a long day at their global meeting, everybody did great work and everything went so smoothly that all results were beautiful and delicious!
After enjoying our tasty Sushi and other food including chicken Karrage, spinach with sesame sauce, fresh colorful veggies with Miso-Mayo dip, pork slices, sweet egg rolls, etc., it was time for the Sake tasting quiz! There are lots of types and brands of Sake in Japan. It was hard for us to choose just a few kinds, but we hope it turned out a good opportunity for our guests to try something different.
We would be very happy if we could be of a little help to discover some new charms of Japanese gastronomy!
Yuki & Akiko
The main dish was Temari Sushi. ‘Temari’ is a palm-sized ball for children, often decorated with fine colorful embroideries. As you can easily guess, Temari Sushi is shaped like this small ball. It is a bite-size Sushi with a variety of toppings.
In this class, we used boiled prawns, thinly sliced cucumbers, fresh sashimi-quality maguro(tuna) & salmon, Takuan(pickled Daikon radish), and Shiso leaves, etc.
There were also Mentaiko(salted chilly cod roe) and salted cherry blossoms as a few ‘challenge’ items but my guests tried everything and their plates are all empty after lunch hours. Yes, I love seeing empty plates after the class!!
We put the heads of prawns in our Miso soup and I think my guests liked it as well. Believe me, it makes your soup amazingly delicious!
It was a reunion vacation trip of old friends from Maryland and Florida, US. I enjoyed being a part of their happy moments in Tokyo.
Many thanks for coming!
Akiko
Musubi cooking class in Tokyo offers you the special, cultural experience