Ramen is often regards as unhealthy food. Since a bowl of ramen contents regularly so much salt, grease, carbohydrate and MSG. According to a website, the calories of ramen are vary, from 550 kcal to 1500kcal. The calorie mostly depends on slices of roast pork. Saltiness depends on the soup. Carbohydrates come from definitely the soup. I understand those elements make a bowl of ramen guilty pleasure.
I've been testing healthy ramen in these days. Ramen cooking has been popular since I've started to give a cooking classes. My recipe is quite healthy and the ingredients can be obtain universally. My ramen recipe is pork ramen, I believed pork is necessary ingredient to produce "Umami" in the soup. However, some people don't eat pork because of the custom and religious reason. I'd like to offer ramen which everybody could enjoy cook and eat together.
Chicken ramen is great for healthy choice and more likely acceptable ingredients for many people.
The ramen looks like Tonkotsu, Hakata ramen, actually I used soy milk and miso for the soup. The topping is cooked chicken breast and scallions.
This ramen tasted great! I will up the not-guilty ramen recipe later.. someday!
broccoli and tomatoes are regular ingredients ;D.
The sake event has been held in Roppongi Hills in Tokyo from April 20th to 30th in 2018.
You may find a balloon and round roof top in B2 of Roppongi hills arena, in front of TV Asahi.
There is a ticket counter in the area. Get a "starter kit" for 3500 yen, which includes sake shot class and 11 coins. You can exchange sake for the cup and food with the coins.
These are a sake cup and coins. If you go there during Happy hour, during day time, one additional silver coin come with the starter kit.
You can bring the sake cup during the event, so you don't need to buy the starter kit, just get coins for food and drink.
There are five food trucks around the area. Each trucks provide French/Itarian, Japanease, Chinese appetizer sized food go with sake. The foods came from popular restaurants, so I'm sure each of the taste are wonderful
I picked French appetizer for 5 and 7 coins each.
One is seasonal terrine, and scallop banboo shoot with béchamel-like- sauce.
Both of them are so yummy!
There is a food pictures in front of the food truck so it is easy to pick up your favorite.
Plates from French food truck
Potato salad with Chinese scented sauce. Yummy!
As for sake, You can come to pick up at the sake stand, also there are staff who bring a bottle of sake and serve you individually. Most of the staffs speak good English, so you can ask about the sake.
I recommend to try Junmai Dai Ginjo or Junmai Ginjo kinds, which have light and fruity flavor and flowerily aroma.
The event will be done on Aril 30th. Hope you enjoy Japanese sake!!
I gave a cooking class for parents and kids class. Since I have a license of a food educator, occasionally I have offers to give classes for local Elementary schools. The kids dressed up with their apron were so cute! I really enjoyed cooking with the moms and kids.
The request of the menu was "Hamburg", which is similar to burger pate, but we eat is without bunds. This is common dish in each house hold, also popular dish for kids to grown ups.
As my cooking class, I practice recipe testing several times to accomplish with using fresh seasonal vegetables, less ingredients, less procedure and great result. I would participants to cook enjoy and satisfy with their cooking at the class.
Carrot is a challenging ingredients for kids, but they ate very well, good try!! I'm sure the parents and kids enjoyed cooking. They left with big smiles after the lunch and tide ups.
Hope they bring the cooking back to their home and cook the menu for their family.
Craft Sake week in Roppongi
This is rice malts. You can see the grains of rice stick with white malt. Add the malts into the mushed miso bowl and mix together very well.
Add soy cooked liquid to soy bean mixture little by little to become certain moisture and solid.
Do you see the rice grain from rice malt in soy bean paste?
After fermentation those become hardly seen in the paste. the rice grain will melt during the fermentation.
Make several balls and carefully transfer to a plastic bag. line the balls without air in the container.
Now, it is ready for fermentation. Leave it in cold area in my house for 1 year.
Looking forward to seeing the miso another one year! Hope you'll be fine. See you next spring!
Cooking instructor /
Fermented food instructor/
M.A. in food Studies
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