Class report from cooking classes
There is a lovely young couple from Switzerland today’s class. They requested Ramen class so I gave the class on the Saturday afternoon.
They traveled over Japan for a couple of week, and the cooking day was the day before they fly back to Switzerland. I was wishing the class would be one of the memorable experiences their trip in Japan.
I usually share how to make Dashi stock, which is Japanese fundamental soup stock, however, I don’t give when the ramen classes because the stock made from chicken. The today’s guests asked about what is the dashi stock, so I shared how to make dashi stock.
Adding a pinch of salt makes dashi flavor nicer for tasting like a clear soup.I served the soup during our cooking time.
It is dashi-kampai time. I was glad they liked it.
We had kept cooking Ramen after the tasting and finally we enjoyed ramen for early dinner.
The menu on Oct 22nd ’16
Miso ramen with sautéed vegetables, sautéed minced pork, braised pork, a seasoned egg
Cucumber with sesame dressing
Since the eating time was early dinner around 4:00pm, I suggested to visit a basement of Takashimaya department store (depachika) in Shinjuku after the class. Depachika is one of the Japanese food cultures, foodies MUST visit during Stay in Japan.
Here is about the Depachika
Thank you for the precious time!
Our Raman class gets popular now and I offered the class today too. This is the
There are 6 participants from a family from Hawaii and a couple from US mainland. We had a lot of laugh and lot of fun because each participants today ware cheerful and enjoyed cook pretty much! They made me less nervous to involve them cook together.
This part, wrapping gyoza process is fun time. All the participants concentrated to make nice shape gyoza, but it’s not always can make the shape perfect. However, the unique shapes crack the all up! Don’t worry, the shape won’t be a big matter after pan frying them.
Today’s menu on Oct 24th
Miso Ramen with sautéed vegetables, sautéed miso pork, braised pork, seasoned egg.
Sesame dressed cucumber
I shared one little thing better buy kitchen tool in Japan.
This is the must item for making perfect boiling egg. This makes easy to peel egg shells completely.
There is a small sharp pin in center of the circle. Leave a raw egg and press until making small hall. Then boil the egg as usual to make a boiling egg. You may find how easy to peel the shells!
The tool is sold in 100 yen store. It worth to bring it back to your country and nice souvenir for cooking lover.
Thank you for giving such nice Ramen class!
The cooking class guests today came from Boston and Seattle in US. I had a request for Chicken Karaage as the main dish.
A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.
We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.
They “Kanpai!” Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.
Today’s menu on Oct 13th
Chicken Kara-age s
Shredded cabbage with wasabi dressing
Cucumber sesame dressing
Simmered egg plant
Rice/ miso soup
I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are not familiar with them but knowing the plate allocation is also good to know Japanese food culture.
Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!
Musubi cooking class in Tokyo offers you the special, cultural experience