I have welcomed French young guys for sake tasting class this afternoon.
Although they said they are Sake beginners, finally they knew the taste differences and enjoy each flavor of sake labels. They all have a great sense of the tastes.
I'm so glad more people understand sake as Japanese food culture and become interested in sake.
You will taste 4 different types of sake and know those characteristics. Then small sized food will be served and experiment what type of sake go with food. I also give you idea how to pairing sake and food. The food are simple, but commonly served with sake. People today enjoy common and traditional food as well.
If you are interested in taking the class, please book through Airbnb web site below.
Have you heard Japanese fermented food "Natto"?
chocolatier Jean Paul Hevan produced novel and unconventional chocolate bar in this summer, which combines chocolate and natto.
Natto is fermented soy beans. Those are slimy, and has strong flavor and unique smell. Natto is served with soy sauce and Japanese mustard, and we eat them mostly in breakfast.
First, add soy sauce into Natto, stair with chopsticks well then pour on top of a bowl of rice.
Some people in my class asked me about natto that they encountered in the breakfast at ryokan or restaurat. People are interested in the food which looks like soy beans, but never known how to eat them.
I serve them natto to taste at the class if the people interested in natto, and after taste, most people like the taste and of course not all the people like the strong flavor.
Some people describe the taste as caramel flavor, soy bean taste and cheese. The flavor goes with cooked white rice.
Natto contains tons of nutrition which include thrombolytic and probiotics and lower the blood pressure. We eat natto not only for the acquired taste, but also eat as healthy food.
So let's get down to the main issue. World well know chocolatier, Jean-Paul Hevin
produced tablet chocolate which contains dried natto crumbles.
I couldn't imagine the taste natto x chocolate, but it is not that bad, more like I was going
to be addicted to the taste. There are mixture of dried caramel, a bid of salty flavor and dried natto scattered over the chocolate. I like the crispy texture.
As someone in my class said the taste of natto is similar to caramel, so that caramel crumbles flavor go with natto. Yes, I like it!
Are you interested in the taste?
The chocolate is sold until August 31st 2018.
Tablet le caramel flour de cel e natto 897 yen
There is wet and rainy season in Japan. However, I's been clear and very warm and humid days. I need to care for food damage for bento box. The food should be cooled as room temperature before pack the bento box to prevent damage.
The bento box in this term is almost done since my sons school start the exam shortly and no need to bring bento box. Summer vacation is almost there!
sautéed julienned carrots with cod roe
grilled salmon over rice
sautéed eggplant and pepper in sweet miso sauce
"Umami" is one of the basic five tastes, which affects the flavor of food. The tastes of sweet, salty, bitter and sour are common and most people are familiar to, and the umami is newly found taste by Japanese chemist in the late 19th.
There are many ingredients contains "umami"; Cheese, tomatoes, mushrooms and bacons, all are familiar ingredients for over the world.
Fermented foods through the world contain umami, that had been invited
fermentation by ancient peoples. People have known umami, something yummy taste from long long before. Now we appreciate the wisdom of ancestors.
Japanese food, we call washoku, was registered as a UNESCO intangible cultural heritage in 2013. People through the world became more pay attention to our food culture.
The umami has important element to affect how Japanese dishes taste so good and has fascinated people through the world.
I am happy to announce to offer 2 Hours Sake Tasting and Food Pairing Class starting from this month.
Since I'm a certified sake sommelier and international sake sommelier, I want to spread sake to visitors from the world.
This class has casual atmosphere and very welcome to beginners, even though you have never tasted sake.
You will experience in the class
1 You learn about sake in the short lecture
2 Sip and taste 4 different characteristics of sake
3 Getting to know how to pair sake and food
Complementally resume and tasting chart for give away.
Simple tofu and condiments is staple appetizer for Japanese people.
Enjoy Japanese tofu style as what we eat usually. The tofu is served Japanese special condiments. You will newly find those condiments and might want to get back to your country.
4 kinds of miso with fresh cucumber stick. Do you know what is miso made of and how does is made? You will learn the ingredients of miso and there are all local miso through Japan. Those miso has deferent flavor and also those goes with different types of sake.
Sake definitely goes with fruits and sweets! I was surprised when I find those combination. I would like to try the experience. The class serve Japanese sweets and seasonal fruits.
2 hours sake tasting and food pairing class includes
The class offer 6000 yen per person, and now offering 5000 yen per person until Dec 2018 for promotion.
I learned how to cook fried mackerel from whole fish in Egami cooking Shool, which I take Japanese cooking classes every week.
The texture and the taste was amazing at the class, so I wanted to cook again for my family.
I had a chance to go to Tsukiji Fish Market this week and bought very fresh mackerels. I decide to cook the dish for dinner.
I usually buy filet of mackerel in grocery store for cooking, but now I know the taste is so much different when I prepared from fresh whole fish. It seems difficult to making fillet from whole fish, but I'm getting used to prepare each times.
Since the fillet will be fried, the pin bones don't need to be removed.
I cooked them as Japanese taste, I applied Ume (plum) paste surface on the flesh sides.
Dread with flour, egg wash and dread with panko bread crumbs, they are now ready for frying.
Fry them in vegetable oil until cooked.
Cool them on a cooling rack.
Serve them warm, with chilled cabbage.
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Rolled pork with spring vegetable
Julienned cooked with cod roe Carrot Shiri-shiri
Egg roll Tamago-yaki
Broccoli with mastered mayonnaise
Shio-Koji marinated chicken breast
Potato fried with seaweed flakes
Sauteed eggplant and pepper with miso sauce
Potato sauté with sausage in mustard sauce
Eggroll with Edamame
Broccoli with cod roe sauce
I prepared miso paste in March 22nd 2018, 2 month ago. Now the paste smells miso and the color become darker. The enzyme in Koji, rice malts activate in a plastic bag for fermentation.
The maillard reaction in Koji malt made the color darker, and the enzyme break down the protein in soy beans that made the soybeans very soft.
It seems like already miso paste, but I need to wait until May in 2019. I'll keep post how the miso paste will progress.
I went to learn how to make soy sauce in mid May.
The class offers lecture about soy sauce, which includes history, nutrition, fermentation, kinds of soy sauce and the processing.
I didn't have knowledge about soy sauce, so I learned a lot about soy sauce at this class.
This was just mixed all the ingredients in the bottle. It was dry and crumbly and couldn't imagine how it goes like soy sauce at this time. Needed to mix completely at this time.
Brought the bottle back to home. I will mix the ingredients every 2 days.
I will keep post it how it goes!