Tuesday, October 15, 2013

Japanese Home Cooking Lesson Schedules

------- Japanese Home Cooking Class 2014 Spring Schedules (Roppongi, Tokyo) ------

Noodle and Tempura Class (Friday class)
May 23, 2014 (10:00 - 1:00)
4,000 yen

This class introduces you to various types of noodles. We will make soba noodle and thick ho-to noodle with vegetable soup. You will also learn how to make Japanese noodle sauce from scratch. Soba noodle will not be completed with tempura so you will learn how to make tempura as well. 
This is not a noodle making class; we will use store-bought noodles in this class. This is a vegetarian class. 
Class style: hands-on and demonstrations

NOTE: All classes include tasting and cooking recipes in English. 
CANCELLATION POLICY: There will be no fees charged for a cancellation that is made more than 2 days before the class. Cancellation that is made within 24 hours of the lesson will be charged 100% of the class fees.

Class registration via e-mail; click here or send an e-mail toSandJLifestyle@gmail.com

Tuesday, November 20, 2012

Daikon radish with yuzu pickles

Yuzu is a yellow citrus, which tastes sort of like a mix of grapefruit and lime. It is in season and you see them a lot at a local Japanese grocery store now. Using yuzu zest and juice, I fixed a quick daikon radish pickles. It tastes the best the following day.


Daikon             1/4 
Carrot  1/4
Kelp (Kobu) One small piece (2 cm or 4 inches long) cut into bits 
Sugar 2 teaspoons 
Rice vinegar 1 tablespoon 
Salt          1/4 teaspoon
Yuzu 1 (juice and zest) 

Peel daikon and carrot slice thinly with a mandolin and cut into half-moon or julienne. Place the daikon and carrot in a container and add all the rest of the ingredients. Massage vegetables gently and refrigerate for at least two hours before serving. 

Monday, March 19, 2012

Soba Noodle Workshop

Soba workshop was held at a soba restaurant called Choju-an Watanabe (長寿庵 渡邊) in Minami Aoyama, Tokyo. The owner of the restaurant, Mr. Watanabe, was kind enough to show us his soba making tricks.


Watanabe-san mixing the buckwheat, flour and water to make the soba dough

He said this is the most important step of making soba

All of us had a chance to knead the soba dough

Watching him work on soba was like watching an artistic performance

Special knife is used to cut/slice into noodles

Cutting into noodles was not as easy as it looked

Watanabe-san gave each on of us a lesson on how to slice soba noodles from the dough and we event get to take those soba home

He also prepared us a special lunch including juicy rolled egg, soba dumpling in duck soup, and of course soba noodle. It was very fascinating to see how soba noodles are made and it was a fabulous way to spend our saturday morning. If you have a chance to go to his restaurant, I highly recommend to try this soba noodle restaurant for its duck soup!

Thursday, February 9, 2012

Green Vegetables with Wasabi Soy Sauce

This is a very simple way to enjoy green vegetable.  In this photo, I used "Nano-Hana" (field mustard) which has mustard taste as the name suggests. You can also use spinach, broccoli, kale, and some other green leafy vegetable for this recipe. 

Also in stead of wasabi, you can try "yuzu koshou," which literally means yuzu citrus pepper. There are no pepper in this green wasabi like paste however, and it does taste more like wasabi with a hint of citrus. This is a must try item if you can find it.

In a pot, boil about 6 cups of water. Turn the heat low or off and put the green vegetable in to the pot to welt them. We are not really cooking the vegetables in the boiling water, so turn the heat off if you have not done so at this point. Once the vegetables are softened, cut them into a bite size. Mix soy sauce and wasabi together and pour onto the green. Serve warm or cold.
Ingredients (for four):
  • 1 bunch of green vegetable such as spinach, broccoli or cabbage
  • 2 tablespoon of soy sauce
  • 1teaspoon of wasabi (or yuzu kosho)

Saturday, February 4, 2012

Japanese Cooking with Expat Ladies

Our Japanese Home Cooking Class is held in Roppongi 5-chome not too far from Nissin. The classes are always filled with wonderful ladies from around the world.  I highly recommend taking the Japanese Cooking 101 class, which is the most popular class, to gain a basic knowledge of the Japanese cooking. The class will also help you with your next shopping experience at a local grocery store as we go through some of the pantry items. 

I look forward to meeting you in my kitchen soon! - J

Monday, January 30, 2012

Mackerel Rice (saba-gohan)

Mackerel Rice (saba-gohan/さばご飯)

By using a rice cooker, this dish can be prepared ahead easily. 
Ingredients (for four):

Mackerel (saba/鯖/さば)                                 1/2 of a whole fish
Short grain white rice (or brown rice)             2 cups (use a Japanese rice measuring cup)
Ginger                                                             1 small piece (julienned) 
Low sodium soy sauce                                   2 teaspoons
Sake                                                                1 tablespoon
Kelp                                                                 1 small piece (5cm or 2inch)
Mirin                                                                1 tablespoon
Shiso leaves (しそ/大葉)(to garnish)           4-5 (chiffonade)
White sesame (to garnish)                             1 tablespoon
Wash the rice and set your rice cooker to “regular” or “normal.”  Take any remaining bones out of the fish and cut it into small pieces (about 5 x 5 cm or 2" x 2”).  Add the fish, kelp, ginger (julienned), soy sauce, mirin, and sake to the rice. Add water to fill up to the level 2 line (as we are cooking 2 cups of rice) and cook the rice.  

When the rice is cooked, discard the kelp.  Serve the rice with shiso leaves and sprinkle of sesame. You may also add pickled plum (umeboshi/うめぼし) to the cooked rice. 

Pan Seared Yellow Tail with Teriyaki Sauce (Buri-no-teriyaki)

Yellowtail (Buri) Teriyaki (ぶりの照り焼き)

Teriyaki sauce can be applied to many other dishes, so keeping the teriyaki sauce recipe is very handy. 
Ingredients (for four):

Yellowtail filets (buri/鰤/ぶり)   4 fillets
Vegetable oil                            1 tablespoon
Teriyaki sauce:
Sake                                         2 tablespoons plus 2 tablespoons for marinade
Low sodium soy sauce                3 tablespoons plus 1 tablespoon for marinade
Mirin                                           4 tablespoons
Brown sugar (or regular sugar)    2 teaspoons
Marinate the fish with 2 tablespoons of sake and 1 tablespoon of soy sauce for about 10 minuets. In a medium sized bowl, mix all the ingredients for the teriyaki sauce. In a large frying pan, heat the oil and place fillets. Fry the fish for about 1 minuet on each side (just enough to see its color started to brown), add the teriyaki sauce into the pan. Simmer on low heat while pouring the sauce in a pan over the fish. Once the sauce become syrupy take the fish out (for about 8-10 minuets).