Posts

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

Seafood Sushi class for US MBAs

Fresh seafood & vegetables +  short grain rice +rice vinegar, salt & sugar
= SUSHI!
I often make them for my kids gathering. Today it was a request by my guest MBA students from Pennsylvania USA.

Pounding sesame seeds here for one of our popular dishes, spinach with sesame sauce. Tossed sesame smells really great, with its rich aroma filling the whole kitchen and makes everyone so hungry!

Voila! Sushi roll plate is completed!
I hope this will be one of  happy moments in Tokyo for young students to remember…
Many thanks for coming!
Akiko

Seafood but No Sushi Class

The main dish request for this class was “something seafood, but not Sushi” as the couple has already learned how to make Sushi before. So we did our popular seafood main dish Nanban style marinade of fried salmon & swordfish.

For side dish choices, my guest picked a menu using Kaki, the seasonal fruit of autumn and one of few indigenous kinds for land of Japan. Plus sweet & savory Miso sauce with grilled eggplant.

My guest couple told me they were living in a motor house and I was as curious as always, so they showed me some photos, and it was way beyond my imagination, truly gigantic! Their kitchen in the motor house is much bigger than mine in Tokyo apartment, with every nice equipment.

I am sure they can cook anything at their beautiful kitchen. Hope they have tried out our Japanese home cooking recipe back home.
Many thanks for coming!
Akiko

Seafood lovers from Down Under

The main dish request was Chicken Karaage, one of our best sellers & very popular home cooked food all over Japan!
We also cooked chicken meat balls with our autumn/winter vegetable, lotus root, seasoned with Miso.
When I cook these chicken menus for my family, I usually pile them up on a simple big plate and tell my kids ‘Help yourself!’ But for my guests from Australia, I chose a little bamboo basket to serve our chickens to add a touch of Japanese taste and welcoming feeling.
In our rice, we added some Black Rice. This type of rice is popular among Japanese ladies lately as it is rich in fiber, vitamin B, minerals etc. In short, good for your health & beauty!
As we enjoyed our lunch, we talked about various social & cultural topics of Japan as well as Australia. Very relaxing moment with yummy food after a few hard working hours at kitchen!
I hope my guest ladies form Australia enjoyed their time at my place as much as I did.
Many thanks for coming!
Akiko

Lots of seafood for a US athlete couple

This was a 2 main dish course request from an American couple. We cooked Salmon Nanbanzuke marinade and Okonomiyaki pancake as our main dishes, plus a few side dishes with vegetables and seasonal fruits.
My guest couple was both very fit as regular climbers and bouldering experts, so salmon was a good choice for their muscles. We also chopped some squid and put in our Okonomiyaki, as well as pork, cabbage, leek and Naga Imo potato, which is exactly how I make it for my family.

When I asked him if there is any favorite Japanese ingredients, he replied
” Unagi and Uni (eel and sea urchin)!! ”,
so I knew he is quite familiar with our dietary, then it turned out his Mum is Japanese!

Obviously he has been eating yummy Japanese home made dishes all his life, and I  do hope that he & his girlfriend liked what we prepared together at my kitchen.
Many thanks for coming!