This week started with a visit from the writer and photographer from the Time Out magazine. They are featuring the Kawaii (Cute) culture in Tokyo. My wagashi class will appear in their article along with the other Kawaii things that you can do in Tokyo. The article will be featured in the April issue, available to download online as well.
  Time Out Tokyo website

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

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)

Today, the camera crew from NHK Education Channel came to shoot my class. They are making a program which introduces people around the nation who are making efforts to show hospitality to foreigners visiting Japan. Simply Oishii Japanese Cooking Class will appear on two episodes to give hints on how to show hospitality by cooking.

Today was a vegetarian gyoza class. I wanted to show that there is a trend that many westerners are now eating less meat and that you need to know the guest's diet before entertaining them. And, that even if they do not eat meat, there are still many ways to entertain them. One example was the gyoza, a staple Japanese dish (although originally from China) usually made from pork can easily be made by just using vegetables and produce a similar taste. 

Since my students today can eat seafood, I also made a boiled shrimp gyoza with asparagus, which turned out to be a big hit. I hope that the Japanese people watching this program will get some ideas when entertaining foreigners.

The program will air on October 28th at 10:00 pm, and the second appearance in December (this is a monthly program)

Website: 2020 Tokyo Minnano Ouen Keikaku (Everyone's plan to support 2020 Tokyo)

A couple of months ago, I was contacted by a college friend of mine who is involved in creating videos for an online business academy. He said they were looking for a someone who has just started their own business at home that they could interview. Someone who had left their work to bring up their children for a while and came back to the business world in a totally different field.

I thought it was just an interview but, it turned out that they were looking for a candidate for an instructor for a webinar on female entrepreneurship. So, I did my best to disclose some trade secrets on how I started my business at home using my expertise and experience and combining it with my passion - food and cooking.

I hope that this will give some inspiration to those ladies who are interested in starting a similar business. This online academy is operated by PASONA, one of the largest staffing and recruit company in Japan. It's in Japanese but you can see a preview video of me in motion!

Pasona Biznize Academy 

I've teamed up with Rakuten's Oyshee, a recipe site that you can search recipes for Japanese dishes in English. I will be providing recipes that can be made fast and easy using the ingredients we use in my class. This site can be accessed online or by downloading an APPs for iphone and Android. This website not only lets you search recipes, but has also explains about the Japanese ingredients. So if you haven't visited them, check it out!

OYSHEE Website: http://recipe.rakuten.com/
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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>>>