Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
I often meal prep when I have time, like whole in the morning or the afternoon for my family's bento box and for dinners. It is now in trend among Japanese house holds so I could refer many recipe website, cook books often see in TV shows.
I had whole Sunday afternoon at this time without busy schedule so I could prepare several kinds of food for the following week. I store them in a fridge that useful for bento box. I don't need to be busy in early morning.
I prepared those items
Cooked green Komatsuna mixed with fried tofu and little dried shrimp
Fried rice ( using garlic and ginger sauce)
Simmered daikon radish and chicken with soy sauce seasonings
Mapo tofu, minced pork, scallions and tofu cook with chinese miso paste
Cooked spinach and carrot julienne
Carrot rapeets carrot julienne marinade with EVOO, lemon, salt and peppers
I believe those food support my busy time next week.
I've been taking traditional Japanese cooking class every week since fall in 2016. My culinary back ground is mainly French cooking. I learned and studied French cooking long time but my knowledge of Japanese cooking is not that much. My mom likes cooking and she cooks mostly from the scratch, moreover taste great. I watched and learned from her a lot when I lived with her.
When I started to teach Japanese cooking, I realized keenly that I need to learn in certain traditional Japanese cooking in proper school. Since I often do my cooking routine without thinking so I hadn't aware "why I do this prep for better result ??" " what the task is useful for ?". Sometime I couldn't answer the simple questions from the students.
Since I started to attend the traditional cooking class, I've been learning something new each time. The teacher is experienced and knowledgeable woman, she definitely gives me back accurate answer when I ask her. I can't wait for the cooking class every Tuesday mornings.
I made sushi rolls at the class. I gave many sushi roll classes so far, but I still find something new at the class. We prepared fluffy cod at the class, which I have never cook before, only used store bought.
I like the table presentation at the class. I believe I will be able to give better sushi roll lecture at my class.
Winter Olympics has just finished with many of impressions. Japanese people had been so excited to watch the play. When I see my friends during the period, the Olympic topics livened up our chat. The TV shows broadcast their background of the play and the personality, I was touched and often couldn't stop weeping when I know the players history, struggles and the efforts. Respectively their sportsmanship encourages me as pursuing my dream with doing my best.
I enjoyed watching TV this early February often accompany with drinks and snacks. My most favorite appetizer was salmon pate from Anacortes in US.
I welcomed a couple from the city in my Ramen class in January, and a women brought her local products, canned salmon pate and smoked oyster to me. She is very sweet and I have things common with her, such as same age, having same age sons and very close birthday. Those made us closer even though that was only 3 hours. She talked about the place she lives and told me how the seafood are abundant and so taste great. Yes, she is also a foodie! I could imagine the place she lives is beautiful and the local food are wonderful.
I wanted to open the cans for the something special day and at last opened them in the day of figure skating final day. I was looking for bread I used to eat when I was in the US for the day , so I bought pump nickel bread which is rare in my area, so I went to get in a department store in Shinjuku. I'm pursuing to get what I really want ;D. Applied with cream cheese and smoked salmon, which is really oishii- yummy! The combination of smoky flavor and spice are soooo good. All my family enjoyed eating and liked the flavor. Thank you Ms. A for the special salmon and lovely memory. Cheers!
I've prepared 8 kinds of food for a sake gathering.
Those foods goes with 4 different types of sake.
Both sake and the food contain four common elements.
It is the easiest way to success the pairing that paired sake and appetizers contain one of the common elements.
For example, fresh tomato which should be fruity taste more than crisp acidity taste go with fruity flavor sake. I always serve this combination to guests at the begging. People are surprised the taste combination of fruity sake and a tomato.
I also serve 3 other different types of sake and let the participants experiment marriage of taste and food.
The latter half of the tasting, People just enjoy their way. They talk their opinions each other and enhance their taste this is also fun time.
I'm exiting to see the participants find the marriage of new taste of sake and food.
If you have any questions, feel free to leave your comment below. I'm happy to answer your inquiry.
I saw interesting TV channel late last year that shows tourism exit polls. The TV crew asked tourists where was the most memorable or impressed place in Japan at the airport during their stay.
The program is very interesting and kept me in front of TV for 2 hours. I often show the ranking to cooking class students to make sure they won't miss interesting places.
Top 25 ranking 1 to 3
Mainly watching or taking picture Especially, the place "chureito" at chinkura-asama park in Fuji-yoshida city is the best spot to watching Mt. Fuji. You can see Mt.Fuji and five storied pagoda in the view. Moreover, when its's the cherry blossom season, you can see picturesque view there. https://www.japan-guide.com/e/e6917.html
Yes, Enjoy Sushi in Japan‼
Have you heard Edomae-zushi? This kind of sushi is traditional style and is served by professional skilled sushi chef. Each sushi pieces are seasoned in certain way that is considered by sushi chefs in their restaurant. Most of sushi doesn't require soy sauce for dipping. This is a kind of manner that eat the sushi pieces without soy sauce since the ingredients on top of rice has seasoned by the chef. I recommend you to try the edomae -zushi in Japan. You will enjoy the combination of fresh piece of seafood, the seasonings and certain softness of rice at once in your mouth.
Edomae- sushi has already seasoned. I don't recommend to dip soy sauce.
My recommendation for sushi restaurant in Tokyo.
Sushisei many branches in Tokyo area ( Tokyo station, ginza, shinjuku and more area) . Any branches hadn't disappointed me.
Sushi bar shutoku honten and nigoten
3 Services in Japanese accommodations such as hotel, ryokan
Many people told me in my cooking class that they were impressed the service and the hospitality in Japanese accommodations. Tourists have stress-free to check in to check out. One of the notified function ( activity??) in the accommodation is taking bath. Most Japanese style accommodations furnish huge bath area, that allows numbers of people take the bath at the same time. You don't need to bring your own soap and shampoo, those are furnished as well. Just bring a towel and a bath towel to the bath.
Commonly we Japanese take a bath everyday at home. Plenty of warm water heals our body and mind at the end of the day for relaxing time. What I expect. I believe not only me, to taking a big bath is relaxing in huge bath with plenty of water without restrictions. Also food is great too. The accommodations serve the dinner in Kaiseki style. That certain kind of meal course which contains variety of ingredients in season and different cooking method, such as beautiful appetizer tray, fresh seafood sashimi, elegant dashi broth soup, grilled fish or meat, cooked vegetables in dashi broth, tempura. During dinner time, the accommodation staff prepare fluffy futon, sleeping mat and comforter in each room. This flow, taking bath, having nice dinner, laying down in clean and fluffy futon make us so relaxing and give us happiness. I also recommend the tourist to have such above-and- beyond service in Japan.