Class report from cooking classes
My guests for this class (Nov 2019) were from York and London, UK. Again they were all visiting Tokyo to watch Rugby World cup games. I was very happy to hear that some of their Rugby friends recommended my class for some experience between the games!
All the dishes were truly authentic Japanese, as my guest lady requested to have ‘no meat, seafood and veggies only’ menu. So we prepared:
Takikomi Gohan with mushrooms & veggies,
Salmon and swordfish Nanban style,
spinach with sweet sesame sauce,
aubergine with white Miso sauce,
perssimmon and greens with creamy Tofu sauce,
We had a lot of tasks starting from a very Japanese process, grating a piece of smoked Bonito fish to make some Dashi broth of course. Thanks to my very fun and hard working guests, everything went so smoothly and our lunch was beautifully done!
Many thanks for coming!
The main dish for this ALL girls class was our all-time favorite Gyoza, plus a few side dishes of auberges with caramel-like white Miso sauce, Kaki (persimmon) salad with Tofu cream, Miso soup with Enoki mushroom, and Takikomi Gohan instead of our regular rice.
‘Takikomi ‘ is a method of cooking rice with seasonings such as soy sauce, Sake etc. and putting a few kinds of vegetables and chicken. Sounds complicated? Well, all you need to do is just chop your ingredients and put them into your rice cooker, put seasonings and turn on the button.
This is a typically popular menu in autumn here in Japan, so we cut out some thinly sliced carrot into a maple leaf shapes to decorate our Takikomi Gohan.
My guest ladies were from everywhere, San Francisco, Salt Lake City, Honolulu and Tel Aviv, Wow!
It was a lot of fun and we were a great team in the Tokyo kitchen. The result was a gorgeous home made Japanese lunch of course! Some of my guests even had a second serve of our Takikomi, making me super happy.
Many thanks for coming!
Rugby World Cup continued… and more Rugby fans at my little kitchen !
My guest was a lovely family from Southampton, England and of course they were here to cheer Red Roses, I thought. But their big Daddy was actually an enthusiastic fan of All Blacks. So I had to take out my jar of authentic Manuka honey to serve on top of our dessert after meal.
It was a lot of fun to listen to their Rugby talks being a novice fan of Rugby by that time, enjoying watching the games on TV .
Main dish menu picked for this class was seafood. We cooked salmon and prawn Nanban style, plus seasonal Kaki (persimmon) salad with Tofu sauce, miso soup with Dashi, rice etc.
Lots of fun and lots of laughs during cooking !
Many many thanks for coming and sharing great family time with me!
Musubi cooking class in Tokyo offers you the special, cultural experience