Here are some photos of what we made for the rest of the course. As we did 2 classes a day, there were more that we can eat. In this course you will learn the popular dishes in Japanese cuisine. For more details please visit this page.
Day 2 of the Intensive Cooking Course B consisted of 2 classes: Introduction to Japanese Cooking and Home Cooking. We started off with a Supermarket tour to show you about the Japanese ingredients that will be used in class including the essential condiments: Soy Sauce, Sake, Mirin and Miso.
The first class consists of a lecture on Japanese condiments, basics of Japanese cooking and food presentation based on the Ying-Yang and Wu-Xing principles. Then we go on to washing and cooking rice, making dashi (FIsh stock), and some dishes using dashi, including the dashi maki tamago (dashi flavored egg omelette), miso soup, ohitashi (vegetables marinaged in soy flavored dashi) and chawanmushi (savory egg custard)
The second class will teach you how to make the multi-purpose sauce, and using the sauce, we made several dishes that are common in Japanese Home Cooking such as niku-jaga (stewed potatoes and meat) and goma ae (vegetables in sesame sauce) and teriyaki salmon.
At the end, we made 10 dishes including the miso marinated fish that will be ready to eat in the next class.
For more information on the Intensive Cooking Course, please visit this page.
Another round of Intensive cooking course starts again. This time we started out with a visit to the Tsukiji Fish Market and Kappa Bashi Shopping Street. It was an extremely hot day but It's always so fascinating to go to the Tsukiji Fish Market.
The inner market is open to visitors only from 11 am, so we couldn't really get to see too much but at least you can see how vast the place is and so much seafood sold in a day! Next time I will tell them I'm there to shop so we can get in earlier.
After lunch, we headed for the Kappa Bashi Dougugai (Cooking Utensil Shopping Street). I usually come here to get the wagashi tools as you cannot get them anywhere else. This time I got a couple of sets of cooking chopsticks at Hashitou.
For more information on the Intensive Cooking Course, pleas visit this page.
Today was the 2nd day for the 3 day-Nerikiri Basic Course. Yesterday we made anko and nerikiri dough from scratch. Today, we made spring and summer motifs. Tomorrow, we will be doing autumn and winter motifs. The Nerikiri Basic Course will cover the basic techniques that are used in making wagashi. Since this will be a private lesson or semi-private lesson with 2 participants max, I will make sure you will acquire the technique before you finish the course.
For more details on this course, please check this page.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.