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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!

Agedashi Tofu, Okonomiyaki pancake & more

This was a private class with 2 main dishes & more; Agedashi Tofu (deepfried Tofu dipped in Dashi sauce), Tenpura with prawns and mushrooms, and savory Okonomiyaki pancake with pork, cabbage etc.
My guest are from Chicago, USA. A talented couple of architect and doctor wishing to try some Japanese home made dishes.  I felt very close to her from the beginning, then we found out that we are both mothers of twin kids! meaning you have gone thru a lot and somehow survived until today…

There were a lot of chopping and slicing and frying to do, but we made it beautifully!  Plenty of food and fun chatting over lunch table.
Many thanks for coming!
Akiko

Private Class for Vegetarian Dishes with Autumn harvests

The main dish was chosen as Vegetarian Ramen for a guest lady from Israel who has been vegetarian for many years. Side dishes include cold fresh cabbage with Konbu marinade, Gyoza dumplings with lotus root, Kaki (persimmon) & greens dressed with creamy Tofu sauce etc.
My guest was very interested in Japanese Dashi soup stock with dried Shiitake mushrooms & Kombu kelp. Both are essential products for Umami in our cooking.
Kombu is very rich in glutamate or glutamic acid, which is contained in most vegetables but by far the most in dried Kombu. Another ingredient known for richness in glutamate is dried tomato.
Dried shiitake is known for its richness in guanylic acid or GMP, like many kinds of mushrooms around the world including dried porcini. This may be explaining why many Japanese people are deeply in love with Italian food!?

My guest lady was a medicinal food professional with a vast knowledge about Chinese herbal medicine & dietary, so it was very inspiring to share some time with her in the kitchen cooking and talking about various vegetables and foods!
Many thanks for coming!
Akiko

Tempura and Pork Ginger class!

Today was the Private class.
The 2 main dishes are Tempura and Pork Ginger.

The point of Tempura preparation is remove water from and keeping ingredients cool.
Deep frying time! We put the ingredients a little by each in to the oil then we can keep oil temperatures.
We also made Pork Ginger, Japanese sesame spinach salad and Green pepper stir fry with young fish.

It was really fun class! Thank you for coming.