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Class report from cooking classes
Class report from cooking classes
The menu for this early November class was Pork bone broth (Ton-kotsu ) Ramen and Gyoza.
My guest was a fun couple from UK, but they were originally from France and Italy and met each other in London, enjoying Japanese food at my little kitchen in Tokyo on this day.
Ramen is yummy but sometimes a little too heavy for ladies, but my guest lady enjoyed it so much she finished the bowl of noodles, simmered pork slice and flavored egg! Of course I was so happy to see empty bowls and plates!!
She said that they have had Japanese food many times but never really experienced cooking Dashi broth or preparing Japanese veggies and herbs with their own hands. Good food is everywhere but the beauty of home cooking class is that you actually get to see the whole process, tasting your ingredients at times, and see what they looked like before chopped or cooked.
Many thanks for coming!
Akiko
Welcomed a very lovely couple of Rugby World Cup fans from QLD Australia ! They were not just sport lovers but enthusiastic foodies very much interested in our cuisine, so we challenged 2 main dishes and 2 side dishes, plus rice and Miso soup made from Dashi broth.
We cooked A LOT and our menu included:
Chicken Nanban style (sweet and sour, little bit hot marinade sauce for fried chicken, served with boiled egg & Mayo sauce),
Okonomiyaki (popular savory pancake with pork, cabbage, leek etc.)
Tempura of Kabocha pumpkin and aubergine,
Cold simple (but very yummy!) salad of fresh cabbage and marinade Kombu,
Among all kinds of dishes we prepared, my guests’ best favorite was perhaps our boiled egg & Mayo sauce, which is very yummy even without chicken and perfect for sandwiches as well.
Many thanks for coming to my little kitchen!
Akiko
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!
Akiko
Musubi cooking class in Tokyo offers you the special, cultural experience