Following last month's Nerikiri Basic Course, Another round was conducted this month with two participants. This course is great for those who would like to learn the basic techniques of Nerikiri Art. To learn more about this course together with other courses in my wagashi school, please check out this page.
.My first Nerikiri Art Certified Instructor Course took place last week. This is a diploma course created by Japan Saloneze Association to teach you the various techniques used for making nerikiri wagashi. It was originally created for Japanese people but due to the popularity of nerikiri wagashi worldwide, it is now available for foreigners interested to learn. Textbook and Instructor manual has been translated into English.
This course can be taken in 3 days. For further details on this course, please visit this page.
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.
This week I will be holding a intensive cooking course for a charming aspiring chef from France. This is a private class that will teach how to make all the popular Japanese dishes. The first day started with a supermarket tour and a lecture on Japanese cuisine. We then started to cook, starting with the basics, washing and cooking Japanese rice and making dashi (fish stock).
In the end we made 11 dishes;
Today was the 3rd class of my Nerikiri Basic Course. (I finally remembered to take photos). This class is for people who would like to learn the basic techniques of making nerikiri wagashi starting from the bean paste making.
Today was the 3rd class and we made the spring motifs. The biggest difference between this class and the one-day class is that you will get a textbook with step by step tutorials for the motifs you will be making. This I hope will help you replicate the creations.
For more details on this course, please visit this page.
Yesterday was a special request class to make mochi ice cream along with other mochi desserts.
We started off with making matcha warabi mochi using tofu, then went on to make strawberry daifuku and ice cream mochi, and finished off by making mitarashi dango, which are mochi balls in skewers with a sweet soy sauce glaze.
They are all mochi but the ingredients and their proportions are slightly different. The warabi mochi uses tofu and potato starch, the strawberry daifuku and mochi ice cream both uses glutinous rice flour (shiratamako) and sugar but in different proportions as the mochi for the ice cream must be soft even when it is refrigerated. Dango uses a mix of glutinous rice flour and joshinko which is a rice flour made with the Japanese short grain rice. The two rice flours have a different texture - glutinous rice being soft and the joshinko being chewy.
I think I made too much considering the fact that the mochi ice cream cannot be taken home and should be eaten in class. But I think we all had a great time making lots of mochi.
For mochi class requests, please contact me.
Due to recent enquiries from chefs and restaurant owners who would like to learn the Japanese cuisine in depth, I've added a new course catered to learning popular Japanese dishes in short period of time. This course is suitable for professionals seeking to add a Japanese menu to their restaurant but do not have the time or budget to take a course in major cooking schools in Tokyo.
The course will start with a supermarket tour to familiarize you with the Japanese ingredients and then go on to learning about proper table setting, food presentation (which will be touched upon throughout the course. The introductory class includes the basic skill to cook Japanese rice, make dashi (fish stock) and miso soup, and other dishes using the dashi.
The other classes can be catered according to your request, but the basic curriculum will be provided to help you decide what you would like to learn. A shopping tour to the Kappa Bashi cooking utensil street and Tsukiji Fish Market can also be arranged as well.
For more details on this course please visit this page.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.