Tuesday, October 28, 2014

Japanese Home Cooking Lessons in Hong Kong

After having taught Japanese home cooking in Tokyo for the last 3 years, I am ready to offer classes in Hong Kong!  Class schedules are posted below and I hope you will come and join me in my kitchen soon!

Class Location: Repulse Bay (exact location will be sent to you when you register via email)

Time: 10:30 a.m. to 1:30 p.m.


  • Japanese 101 - Tuesday, March 10, 2015 (HK$450)
In this class you will learn how to make maki rolls (including inside-out maki), rice balls, miso     soup, pork & ginger, and green vegetable with wasabi sauce. You will also be introduced to basic Japanese condiments.  Half of this class is very hands-on and you will be making your own rolls. 

  • Japanese 101 (for domestic helpers) - Friday, March 27, 2015 (HK$450)
See above. 

  • Traditional dishes - Chicken rice and white miso marinated fish - April 14, 2015 (HK$500)
You will learn how to prepare some of very traditional dishes in this class. Chicken rice prepared in a rice cooker, white miso and sake marinated fish, clam clear soup, and cucumber & ginger pickles are on the menu. These tractional dishes are simple and easy to make.

  • One pot meals  - April 21, 2015 (HK$500)
In this easy one pot meal class, you will be introduced to savory chicken & egg rice bowl, niku-jaga (hot pot with thinly sliced beef with potato), shabu-shabu (pot with thinly sliced pork with vegetable) and a sweet finish with black bean with white mochi. 

  • More classes coming up! 


CLASS REGISTRATION: Send an e-mail toLiving with Accents or call Junko at +(852)9720-8796.

NOTEClass charges include recipes, ingredients and tasting. Class maybe cancelled if it does not reach to a minimum of 4.

CANCELLATION POLICY: Cancellation fees (50% fee) occurs when you cancel your registration 2 days prior to the scheduled class unless you exercise your option to re-register to another class. Cancellations made within 24 hours of the lesson will be charged 100% of the class fees and there will be no option to re-register to another class.

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.

Ingredients:

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.


Buckwheat 


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).