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Ramen & Gyoza class

Pork Ramen and Gyoza dumpling class for a family from West Virginia, USA!
It was a hot summer day but no worries I got my air conditioner in full operatoin. The very first task for my guests was to grate a whole piece of smoked Bonito, of course.

musubi_blog_Ramen & Gyoza class
It is not as simple as it looks but my teenage guest did a great job and we enjoyed rich Umami & slightly smoky flavor in our Ramen broth. Freshy grated ones have a totally different aroma but sadly it does not last very long.

musubi_blog_Ramen & Gyoza class

We moved on to chop several kinds of veggies, including green leek, Nira or Chinese chive, cabbage etc. for Gyoza filling. Nira has a stronger fragrance on its white part towards its roots so make sure to use the best part.
Pork slices and chicken minced meat, bean shoots & fresh Mitsuba for topping. Don’t forget everybody’s favorite, flavored eggs!

musubi_blog_Ramen & Gyoza class

also has some relations with Hong Kong, one of the dream destinations for all foodies in my country. Japanese Ramen has its origin in Chinese noodles so there are many similarities but differences as well. I hope my guest family found our home made Ramen not too bad!
Many thanks for coming!

Pork ramen & Gyoza class for honeymoon

Today’s guest couple was from Paris, France, very talented  florist & doctor on their honeymoon.  The cooking class was a gift from their brothers and sisters, such an honor and privilege for us to be chosen for such an important occasion!

They were very famiiar with our Japanese culture, including our history, pop culture, gastronomy & of course, Manga!   From  “Amaterasu Omikami” to “GTO”,”Monster” etc.,  many other things came up on our conversation while chopping veggies and wrapping Gyoza.

Everything is ready and finally it is time to taste our great outcomes, yummmm!  No hurry but make sure you taste the noodles while hot.
Many thanks for coming!
Akiko

Honeymooners from Tel Aviv cooking Japanese comfort food

Today’s class guests are happy sweet honeymooners from 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 like herbs and it goes really nicely with sesame oil. Please try if you have some left over 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 travellers!
Many thanks for coming!
Akiko