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Class report from cooking classes
Class report from cooking classes
Today’s class was Ramen and Gyoza class for 6 students !!! From U.K, France, Spain…all over the Europe:-).
I always start prepare cooking the Ramen soup stock (made by Chicken and Pork and ginger and green onion) the day before the class which I always explain to the students advance. To make Ramen Soup stock takes long time and getting better taste if it takes a time.
We made 80 Gyoza(pork dumplings) !!!!! and everyone ate all !!!! To make Gyoza with the family and the friends is so much fun !
Looks yummy right !!!!??? You can’t stop eating Gyoza !!!!!
Itadakimasu !!!!!
We had a fun lunch together !
Thank you for coming today.
Today’s guests are happy sweet honeymooners from the IT capital, Tel Aviv, Israel. We cooked Ramen with pork soup stock.
I also adventured to use simmered Konbu kelp in cabbage salad, which is our family’s favorite quick dish. Here we use Konbu as herbs and it goes nicely with sesame oil. Please try if you have some leftover Konbu after making Dashi broth.
The couple told me some very interesting stories about their culture & life, my favorite part of doing cooking classes for travelers!
Many thanks for coming!
Akiko
My guests for this pork ramen & gyoza class were couples from Pescara, Italy, and Hamburg, Germany. It was a terrible morning as the huge typhoon was passing Japan the night before and our notorious rush-hour trains were packed and crowded as ever! Still, they all managed to arrive at my place & I was very very grateful.
One of their favorites was ‘Char Siu, grilled pork slices on top of Ramen. They showed me a few photos of Menya Musashi bowls and my goodness, their pork slice is so thick! For sure, Ramen is evolving in various directions….
It was also very interesting to hear about various types of ramen in Europe today. I love exchanging foodie information!
Many thanks for coming!
Akiko
Musubi cooking class in Tokyo offers you the special, cultural experience