It's been quite cool in Tokyo for the past couple of days and it seems as though autumn is just around the corner, although I doubt that it will stay this way for long. As soon as September arrives it will be the zansho (残暑）season, meaning "leftover heat- the hot days after summer".
Today, I made some traditional Japanese Sweets called Suhama with Autumn motif. Suhama is a dough made with kinako (きな粉). Kinako is a roasted soy bean powder that is very commonly used to eat rice cakes. It does not require any baking or cooking like other powders as it is already roasted. So it's kind a like play dough, making shapes that you like. It may be a fun thing to do with kids, and you don't have to pop it in the oven. Just eat it raw. It was my first time to make it and my kids loved it. As kinako is light brown color, I used cocoa powder to make dark brown, and matcha powder for the leaves and red food coloring for the berries.
There will be a Group Lesson on Tofu dishes. Tofu is a healthy, nutritious, low cost daily food that is very versatile. It is plain eaten by itself but when it's prepared properly it can be a satisfying meal.
We will be preparing a full course dinner using Tofu and other Soy products. Class will be conducted in English and Japanese.
Please note that this class is not Japanese Home Cooking, but western dishes using Tofu.
During the tasting session, the meal will be served with wine, followed by tea or coffee.
Date : Sep. 29 (Tue) 11:00 am to 2 pm
Class Fee : 6,000 yen
This class does not use any meat products (only salmon) and can be gluten-free upon request.
Book this course >>>
Hope everyone is surviving the tropical weather here in Tokyo. To mark my first anniversary since the start of my cooking class here in Meguro, I've made minor revisions on the courses that are available for my private lessons and are now updated in my website. Major Changes are that there is a change in my class fees. There will be no surcharge for solo participants and a 10% discount for groups larger than 3. Please see each course for further details.
Other additions include:
Please note that there may be others joining in the lesson you have booked (The first group booking can choose the course). If you would like to have the class solely to yourself, that is also possible at a surcharge, so just let me know.
From time to time I will try to plan group lessons and which will be announced in my website. If you are interested in joining a group lesson, just let me know and I will contact you when it happens.
I am now taking bookings for September onwards. Hope to see you in my kitchen!
A short while ago, I attended a seminar on dash (soup stock) and miso. Although I regularly use miso and make my own dashi, I was curious to taste the miso and dashi that I have never used. In this seminar, we made our own miso from organic soybeans and sea salt. It was much easier than I thought but I guess I wouldn't be able to find out whether I succeeded until next February when the miso is ready to eat.
During the seminar, we tasted, wheat miso from Kyushu, Haccho miso (Dark Red Miso) from Nagoya, Edo-ama miso from Tokyo, home made rice miso, and white rice miso from Fukushima. I personally liked the Edo-ama miso, a dark colored miso (not red miso) that has a slightly sweet taste. I hope to use more miso in my class.
Miso making procedure
The most dreaded summer holiday is here and with the boys around the house fighting all the time, I can't say that it’is the best environment to practice on my wagashi skills. I almost lost myself when after a round of kicking and punching in the dining room, a dust cloth came flying in the kitchen and landed right next to my freshly made white bean paste. It was quite a challenge today making my own white bean paste which is the major ingredient for the Nerikiri Dough.
So that's my excuse for a not so perfect wagashi flower I made. I'll have to practice some more when it's more peaceful.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.