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Seafood Sushi class

This was a private class for an elegant arty couple from NY, USA and their main dish choice was Sushi roll with seafood, plus egg roll & seaweed salad as sides. Such a nice combination of choices for a hot summer night in Tokyo!

In Japanese cooking, we use a variety of seaweed including black Nori, wrapping sushi rolls, or Wakame, often used in Miso soup. For this salad, I bought a mixed pack of seaweed including red Aka-Tosaka etc. In general, fresh seaweeds are only seasonal but salted or dried ones are available all year round. All you need to do is rinse them in cold water before use.
These sea veggies from the ocean are full of precious minerals and good fiber. No strong smell, easy to handle and easy to stock at home.  Musubi Seafood Sushi class1
My guest lady preferred to use as little salt as possible (in fact, soy sauce and Miso are both quite salty!) so we adjusted the composition of some recipes. This is the beauty of cooking your own dinner!

Musubi Seafood Sushi class4 Musubi Seafood Sushi class2

It was their first time to see a whole piece of smoked Bonito and even grate it with your own hands! Cheers!!
They made a few beautiful Sushi rolls and loved our Maguro and salmon, and of course freshly grated Wasabi. Fresh Wasabi is not always available at my nearby supermarket (sometimes too dry to grate..) but we were luckly that day I found a nice piece before the class. But if not, Wasabi in tubes are not bad at all and they are more commonly used in our daily life .

Musubi Seafood Sushi class3Nice tangy fragrance of fresh Wasabi does not keep long in the fridge. If you have some leftover, wrap them in saran wrap and freeze until your next Sushi or Sashimi occasion.
Many thanks for coming!

Temari Sushi class for friends’ reunion

The main dish was Temari Sushi. ‘Temari’ is a palm-sized ball for children, often decorated with fine colorful embroideries. As you can easily guess, Temari Sushi is shaped like this small ball. It is a one bite Sushi with a variety of toppings.

At this class, we used boiled prawns, thinly sliced cucumbers, fresh sashimi-quality maguro(tuna) & salmon, Takuan(pickled Daikon radish), Shiso leaves etc.

There were also Mentaiko(salted chilly cod roe) and salted cherry blossoms as a few challenge items but my guests tried everything and their plates are all empty after lunch hours. Yes, I love seeing empty plates after the class!!
We put the heads of prawns in our Miso soup and I think my guests liked it as well. Believe me it makes your soup amazingly delicious!

It was a reunion vacation trip of old friends from Maryland and Florida, US. I enjoyed being a part of their happy moments in Tokyo.
Many thanks for coming!
Akiko

Tempura, Sushi and Gyoza class WOW

This was probably one of the most challenging class this year but we made it!
Thankfuly we had 5 very skilled participants from BC Canada and Michigan US at this class.
The main dish choices are Tempura of prawns, Maitake mushroom (my favorite!) and vegetables, plus Sushi roll with Maguro(tuna), salmon and greens. For side dishes we prepared a small portion of Gyoza with pork and shrimp & spinach with our flavorful sesame sauce.

We started grating smoked bonito for Dashi soup stock, then prepared Sushi rice with seasonings, chopped veggies and wrapped Gyoza, and finally deep fried Tempura and rolled Sushi!

And I was astonished that one of my guest lady was going to be a speaker at a medical conference held in Tokyo that same evening! Indeed some people are super talented.
I have also learned one new thing at this class. My guest told me that avocado in Sushi rolls are first created by a Japanese chef in British Columbia, although we often call it ‘California’ style. I must visit ‘Tojo’s’ in Vancouver one day.
Many thanks for coming!
Akiko