Guests from Singapore taking the home cooking course. In this course you will learn how to make 3 dishes - Teriyaki Chicken, Yasai no Goma-ae (Vegetables with Sesame Sauce) and Dashi Maki Tamago (Japanese Style Egg Omelette) using the same basic sauce.
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Last week was my Japanese Sweets Class. A Tokyo resident and a guest from Singapore joined the class. We made a matcha chiffon cake, custarI think the chiffon cake has to be cooled a bit longer in the mold as it almost fell apart when I took it out. Nonetheless it tasted great. Hope everyone had a good time.
I had always admired Traditional Japanese sweets served at tea ceremonies. They are a work of art, each piece, elegantly representing the flowers or icons of each season. I would have never imagined that I could make one on my own until I came across a Wagashi Lesson organized by one of my acquaintances.
In this lesson, I learned how to make a hydrangea flower shaped wagashi made with anko (red bean paste and white bean paste). It was sort of like playing with play dough and quite fun. This type of wagashi is called "kinton" , and is made by pressing a colored white bean paste through a coarse sieve to shred them, then placing the pieces on a ball of anko. I plan to attend a few more courses and hopefully be able to teach whoever is interested to learn. My Obento Box class has been featured in this month's Tokyo Weekender Magazine. You can pick up a copy at these locations My classes for making obento has been very popular so far. To book a private lesson or to join an ongoing group lesson, please contact me>>>
The other day, we went to the Tsukiji Fish Market. Despite living in Tokyo for decades, I've only visited there maybe once or twice. I went with my Japanese cooking teacher and she showed us around and I managed to pick up a few useful things as well as a nice block of tuna as this place is not just for buying fish. In the outer market, there are a lot of food stalls selling noodles and sushi and donburi (Rice bowls) and they all looked tempting! The stalls are open from early morning but the inner market is open to tourists and visitors from 9 am. You can get fresh seafood and fish at a very low price. I'm already thinking about going back to get some more fresh fish! A belated Happy New Year to everyone as I am still behind on so many things since the start of the year. My older son has brought home a cold virus on New Year's Eve, which was passed on to me on New Year's Day, then transferred to my younger son and then to my husband, who is still suffering from mild fever.
In addition, with the two boys still around the house (I think winter holiday in Japanese public schools are definitely too long!) I really didn't have much time to think about my cooking classes as well as updating my blog. Despite all the chaos, not to mention my mother-in-law visiting for a week, I managed to make my first New Year's traditional feast "Osechi Ryori" this year. Up to last year, my mother-in-law would order a ready-made osechi from a place in Kyoto, which was very fancy with so many small dishes packed in the 3 tier jyubako (lacquered serving box) , but after several years of eating the same osechi, I grew tired and decided to make my own. Much less variety of dishes but only the ones I would like to have. Thanks to my friend who gave me a whole red snapper, I was able to make a red snapper sashimi marinated between the konbu seaweed which added glamour to the jyubako. Although my boys only ate the chicken and the duck breast, the other dishes all turn out great and the end result was very satisfying and not as much work as I had anticipated. I think I can make this every year from now on with some minor changes. This year's class ended with a pleasant visit by a Tokyo resident and his mother visiting from UK. We did a supermarket tour followed by a cooking class for beginners. Since the start of my cooking class in September, I've had many lovely moments with all of my wonderful guests. I hope to meet more people in the year 2015!
Today was my first Kids baking class. It was conducted at my client's home with 5 little angels ready to do some baking. I decided to do a Christmas tree using cookies cut out in various sizes of stars and stacked. This recipe uses vegetable oil instead of butter, so it will not go soft while the kids are rolling it out and cutting it. I was impressed how the girls are determined do the job right and yes indeed, the outcome was fabulous!
In today's class we did a supermarket tour and I explained the ingredients we will use in the class as well as answer any questions on what to buy. I didn't realize how shopping in the Japanese supermarket can be so challenging to the non-Japanese residents. Most things are only written in Japanese! In the near future I would like to make a webpage dedicated to how to shop in the Japanese Supermarket.
In the class I explained how to wash and cook rice properly as well as how to make the dash (soup stock) and couple of dishes using the dashi. Yesterday, I had a writer from Japan Travel website come and experience my Tofu Class. After a quick tour of the Tofu section in a nearby supermarket, we did a tofu tasting session and made 5 dishes made from Tofu and soybean products. |
AuthorI'm Miyuki and I teach Japanese Home cooking at my home in Tokyo. Archives
February 2021
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