Following my appearance on NHK Eduational Channel, they have created a page that shows 2 video clips taken during class that was not shown during the program. Actually, I think some parts were a bit exaggerated but still I hope this clip gives you an idea of what my class is like.
Next appearance will be in January. This will be on my Tofu Class. Link (in Japanese) http://www.nhk.or.jp/minnaouen/plan/00026.html
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Yesterday was this year's first Japanese Style Cocktail Party Class for my vegetarian students. This year, I've come up with a new menu, "Kohaku Namasu (紅白なます)in Yuzu Cups" which is actually a very traditional New Year's dish here in Japan. Kohaku in Japanese means Red and White, which is the color for celebration. Towards the year end you may see a bright red carrot (called Kintoki Ninjin) from Kyoto which is used for this dish. The other dishes are the temari-sushi (Sushi Balls), and Tofu and Avocado Verrine with a hint of wasabi which isn't actually a typical Japanese Dish, but will look good on the table. For the vegetarian course, I've made the Seared Tuna with Yuzu Dressing and Japanese Herbs, which is a typical Japanese dish usually using the bonito fish (called Katsuo no Tataki) instead of the usual Mini Yakitori (Grilled Chicken) This course comes with a glass of sparkling sake. This time I got "Amaneko Spark" which uses the same method as champagne as opposed to the other ones made by adding gas to the sake. It is a bit sweet (as it is made with rice) but not too sweet so you can enjoy it with your meal. You can get it on Amazon but they charge 3 times the market price so look for it somewhere else! I got one at my local liquor shop 内藤商店(Naito Shoten) This shop is great if you like shochu or Sake, as they have a wide selection and the staff is knowledgeable. Naito Shoten: Tōkyō-to, Shinagawa-ku, Nishigotanda, 5 Chome−3, An article on Naito Shoten on Japane Times>>> For details of this course please visit this page. Two days after the first shooting, there was another one for the NHK program. This time it was my class for Tofu dishes. It seems like the trend to be vegetarian in western countries nowadays as I get more vegetarian requests for my class. On the contrary, Japan is consuming more meat as with the rest of the Asian countries.
After class, I introduced my Tokyo Grocery Shopping Guide, which I really hope wouldn't get edited out. This shooting will air in December or January. Website: 2020 Tokyo Minnano Ouen Keikaku (Everyone's plan to support 2020 Tokyo) Held a Character obento class by request last week. Since my students could not eat meat, I couldn't make any octopus sausages or any other animal shaped sausages or cut outs using ham. Instead, I made vegetable and cheese cut outs and flowers using thin fried eggs. Main dish for this class was teriyaki salmon.
I also taught them how to make a teddy bear shaped onigiri and Totoro shaped onigiri. I'm very happy that they seemed to enjoy the class. On March 10th, The Ohana International School held a Fund Raising event to support the survivors of the Tohoku Earthquake. I donated a couple of Gift Vouchers for the charity auction as I was very much impressed with Ohana's continuous efforts to help the region get back in shape.
It has been 5 years since the devastating event and although they have not fully recovered from the aftermath, the Japanese media and the whole nation are beginning to forget about what has happened and memories of the terrifying tsunami on the television screen are starting to fade. So when I heard that one of my students who is a PTA member has visited the Tohoku Region to help support the Tsunami victims, I was both impressed and a bit ashamed as a Japanese who is starting to lose interest in what is going on there. (And now everyone's eyes are on to Kumamoto) So, it was my pleasure to participate in this event. And today, one of the winners of the auction came to take a Sushi Lesson with her friend. Thank you so much for coming and also for your support towards Japan! Last week, I held a cooking class for a group of French Tourists at their air bnb room. She had a baby and couldn't travel to my house so I went there to their apartment in Shinjuku to do a class. After getting lost in my car and not being able to find the entrance to the apartment, I was thinking this wasn't my day, but at the end, it all went well andI hope they enjoyed the class!
My most popular class of the past month was no doubt gyoza! I've had gyoza class requests every week for the past few weeks. Although not a genuine Japanese cuisine, gyoza has become one of the most popular dishes here in Japan among Japanese and Foreigners alike. My class uses store bought gyoza skins to wrap the filling unlike the Chinese style gyoza which uses homemade skins which are a bit thicker. A typical gyoza in Japan are also pan fried (actually pan-steamed) as opposed to the boiled ones in China. You can get Japanese style gyoza skins in Asian supermarkets overseas in the frozen food section. In my class, we usually make a salad using daikon radish and fried pork gyoza, followed by boiled shrimp gyoza. There is a vegetarian option too. For those of you who have attended my gyoza class and wondered what to do with leftover daikon radish that we used for the salad, or the remaining nira (Chinese chives), please check out my recipes at the OYSHEE RECIPES website or APP for recipes on Stewed Daikon Radish with Minced Pork and Nira Tama (Chinese Chives with Scrambled Eggs)! I will be holding a wagashi (Japanese Traditional) sweets class on the 16th of April (Saturday) at 10 am. We will be making 2 kinds of wagashi (spring mountain kinton and sakura flower motif) followed by a tasting session with match green tea.
You will take home 4 pieces of wagashi. If you are interested to join, please book a spot! Class fee is 6000 yen. Next weekend wagashi class is May 21st (1 spot left!) where we will be making a early summer motif. Yesterday, I held a wagashi (traditional Japanese sweets) class attended by guests including a little guest from Holland. She was very patient and did a brilliant job making a beautiful early spring themed wagashi. We made a Japanese Camelia flower and a spring mountain motif kinton (wagashi covered with shredded nerikiri dough). I found a sakura anko (white bean paste with cherry tree leaves mixed in) and that really makes it feel like spring is approaching. I also bought some mini size cutters at Kappabashi (Cooking utensil street near Asakusa) during the weekend that were a big hit, and we all made a beautiful mountain covered with flowers. I am holding a decoration sushi class on Feb. 18th at 2:30 pm. If anyone is interested to join, please let me know.
We will be making Frog and Peach Flower. They are easy to make and a great addition to your obento box or parties. Class fee is 6,700 yen. Duration : 2.5 hours. |
AuthorI'm Miyuki and I teach Japanese Home cooking at my home in Tokyo. Archives
February 2021
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