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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!

Seafood Nanban class

Blog Ramen & Gyoza class

My favorite menu, seafood Nanban style for a main dish!

Blog Ramen & Gyoza class

Since my guest family from England, UK & a couple from Germany were all willing to try some seafood dish cooking experience, I have prepared a mix of ingredients including a little bit of prawns, salmon, swordfish, and a side dish using salt-and-chilli flavored cod roes (Mentaiko).

If you wouldn’t fancy ‘fish eggs’ on your holiday, imagine something like ‘pink caviar’ and that is our Mentaiko, except being a lot saltier and spicy. For Japanese cooking, it plays a role like anchovy, I think. At this class, we made a salad of lightly boiled lotus root & Mentaiko.

Blog Ramen & Gyoza class

My guests were ready for some new culinary adventure & I was very happy to see they all liked what we cooked together. Such a delight to see all plates empty after the class!

Blog Ramen & Gyoza class

I must add one more thing my guest liked, Mugi-cha, or toasted barley tea. It is something everybody drinks here during summer as it has no caffeine contained. There are a variety of barley tea bags available at supermarkets so easy to make as well!

Blog Ramen & Gyoza class

Many thanks for coming!

Blog Ramen & Gyoza class

Akiko