Let's make sushi roll like a pro with Nishishiba sensei

Cooking lovers from the United States and Japan, gathered in Itadakimasu cooking studio to learn how to make Sushi Roll, Tsukune Yakitori and Chawanmushi.

Everyone is in charge of ingredient preparation.

Minced meat for making Tsukune must be mixed well with hands.

Shaping the Tsukune mixture into patties.

Yakitori can be made easily at home using a frying pan.

Fry both sides of the patties, then add the Teriyaki sauce.  Smells so good!

Full of professional tips to prepare delicious sushi rice.

Started Chawanmushi preparation while cooling the sushi rice.

Control of the heat is important to succeed steaming the egg mixture into a firm pudding.

Start making sushi roll with Makisu (sushi mat), the essential tool to roll sushi.

 After spreading the sushi rice, put cling film on top and turn it over.

Put the sushi fillings on top of the seaweed side.

Then roll it tight.

Slice the roll with the cling film on, then take them out after served on the plate.

Sprinkle the flying fish roe.

 Serving the Tsukune with raw egg yolk, which goes well as a garnish.

Introduction of today's sake by sommelier Shoko san, to enjoy the marriage with the meals we made.

And finally "Itadakimasu（いただきます）"!!

It was a very informative Japanese cooking lesson, even for Japanese, and so much fun to share the joy of cooking, and cross-cultural exchange!  Hoping that our American guests enjoyed our Omotenashi Cuisine, we are looking forward to welcome more guests to our next lesson on Sep 30!

Otsukaresama deshita (お疲れ様でした) and thank you (ありがとう)！

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Sake Japanese Cooking Class Report

Sake lovers gathered in Roppongi, to cook Japanese meals and enjoy sake from Saga prefecture.

Chef Airi san of 101 café gives healthy café-deli cooking lesson in Japanese, and no worries, I assist her with English translation for our english speaker guests:)

Menu 1:   Lasagna of baked bran from Iwate 

Menu 2:   Handmade Ganmo of Tofu and Wakame (seaweed)

Cooked rice in Donabe and made Onigiri

Menu 3:   Onigiri of Umeboshi (dried plum) and Wakame (seaweed)

Meals ready!  Let's eat:)

Today's sake from Saga:  Sachihime Junmai Daiginjo and Genshu were so delicious:)

KANPAI!!

Ganmo served with SobaCha and salted kelp was so nice!!

Iburigakko, Japanese radish smoked pickles from Akita prefecture was a great match to finish off our Sake cooking dinner:) 

There are so many delicious regional sake and foods in Japan that even Japanese don't know.  We will continue to hold such events to welcome foreigners and Japanese sake enthusiasts to share the joy of drinking delicious sake from all over Japan, with cooking tips that you will be able to enjoy food pairing at home after the class:)  Come and join us!!

For more info about this Sake Cooking Class

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Cooking class for children "Oishii おいしい！" report

It is never too early for kids to start cooking.

You may think that it is dangerous for your child to use a knife, but the importance is to teach children how to safely use it.

Welcome cheerful family from California, ages 11 and 14.

Lesson menu Gyoza, as one of their favorite foods:)

Sealing the gyoza may look difficult at the beginning, but children are fast learner.

Achieved to create a nice fan effect in such a short time!  Smart kids, aren't they?

Frying gyoza is the next big challenge.

Giving the pan shake to release gyoza is man's work;) 

Smells very nice while cooking that we get so hungry.  Let's eat!

Handmade Gyoza is the best you can eat:)  Oishii (means delicious in Japanese)!!

Thanks for coming to our cooking class at home:)

We welcome foreign residents and family travelers in Japan.

Looking forward to sharing Oishii おいしい experience with you!

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Tsukiji "ichi-go-ichi-é 一期一会" cooking class report

Located near the Tsukiji market, this cooing class starts by visiting the fish market where variety of seafood gather from all over Japan.

Sales person can advise you the delicious way to eat.

You can ask the shop to provide your desired portion.

After enjoying shopping at Tsukiji market, we move to our cooking class place by passing side the long cue in front Sushi shops.

Cooking lesson takes place in a private residence in Kachidoki, with magnificent view of Tokyo Bay.

Naoko sensei obtained Le Cordon Bleu diplomat in Paris, and she is a "connaisseur" of good ingredients.

Dashi is the heart of Japanese cuisine, which provides the basic flavor.

Informative and participatory lesson that both beginners and advanced cooks can enjoy.

Hands-on lesson for participants who wish to try sashimi cut.

 

Tips for selecting Japanese tableware are very informative too.

You will also learn how to present beautifully and deliciously on the plate.

In 3 hours, you will learn 2 appetizers, main dish using fresh fish purchased from Tsukiji market, and 2 desserts.  English recipes can be provided.

Enjoy the meal with Japanese wine selected by sommelier Naoko sensei:)

We welcome foreign residents and travelers in Japan.

Japanese wine can be replaced by sake as per request.

We are looking forward to meeting you, as the Japanese word "ichi-go-ichi-é (一期一会) means: Treasure every encounter, for it will never recur.

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