Japanese Cooking Salon inwei

Japanese Cooking Class Tokyo 【cooking salon inwei】 - japanesecook ページ!

Takenoko Pickles
// Because of Easter holidays, we are having guests from many countries these days. Yesterday, we had a Sushi class with people from Australia and Chile.   When I first planned for cooking class for English speakers, I thought people who lived in Tokyo would be interested in taking our classes; however, now most guests are the tourists. I am always looking for the ideas which make our cooking class to be a memorable moment in the trip. Of course, classes are available for people living in Tokyo, too!   Anyway,,,, another bamboo shoot dish. This is Bamboo shoot pickles. I wanted to make salad like bamboo shoot dish and came up with this idea. Mini tomatoes, lotus root, burdock and fava beans are in the pickles, too.   Pickled tomatoes are tasty and pretty. Did you know that??? // Head of Bamboo shoot has soft texture and the soft texture matches with this dish.  // I don't remember how many times I've already eaten fava beans in this Spring. Fava bean is our another symbolic spring vegetable. // Kinds of vegetables in the market will differ in next month because they will be shifted to summer vegetables.  So I think I have to be in hurry for cooking and enjoying more with theses spring vegetables until then !!                                   >> Older Post
更新日:2014-04-17 07:17:00
Takenoko Gohan
/* */ I love recognizing coming new season with food. Takenoko = bamboo shoot is one of the most significant spring vegetables in Japan.   Now, we are able to find fresh Takenoko at everywhere. Takenoko has strong harshness and to remove the harshness of  fresh Takenoko, it is boiled for about an hour with rice bran and red hot pepper before it is cooked. So it actually takes time to cook Takenoko. But still we can not stop cooking this fresh spring vegetable to feel new season that we've been waitintg for last a couple of months.  /* */ Fresh Takenoko still has dirts around them and I don't think I am not the only one who feel its strong hold on life from its appearance.  /* */ Not only the taste but also I like Takenoko's unique texture and especially its scent. I love the moment when I open the pot with Takenoko rice which is just made. Once you open the pot, scent of Takenoko hangs in the air, so enjoy the scent first and then taste. This is how I enjoy cooking Takenoko.                        >> Older Post
更新日:2014-04-11 08:36:00
Nanohana no Chirashi Sushi
/* */ This is a Sushi dish which we provided for March class in Japanese. There are several types of Sushi in which Nigiri Sushi and Roll Sushi are the most common types. The one we cooked for the class was Chirashi Sushi. Chirashi means scattered and usually couples of kinds of ingredients are scattered on Sushi rice. Since it is easier to make than Nigiri Sushi, what we cook at home is usually a Chirashi Sushi.    For this Chirashi Sushi, I chose Nanohana, Rape blossoms, as a main ingredient. Nanohana is one of the most typical spring vegetable in Japan. It is very difficult to explain but it contains bitterness in its taste and the unique bitterness becomes addictive !? to at least myself... Eggs and dired young sardines cooked with Soy sauce, Sake and Mirin were used as other ingredients.    Maybe you might think that raw fish always come with Sushi but we also often cook Sushi without raw fish.                   Newer Post  <<            >>  Older Post          
更新日:2014-04-01 10:09:00
Vegetable Sushi class has started!
/* */ Here are the Inwei original vegetable Sushi!   I receive many message asking about vegetarian Sushi class availability these days.   So we decided to start vegetarian Sushi class.    Vegetarian Sushi class includes ; 4 kinds of vegetable Temari Nigiri Sushi Vegetable appetizer Tofu main dish Miso soup with vegetable soup stock    Please contact us if you are interested in Vegetable Sushi class.           Newer Post <<                     >> Older Post  
更新日:2014-03-21 09:06:00
Shrimp and bamboo shoot fries
/* */ As you know, we enjoy seasonal vegetables very much. In this time around, finding fresh spring vegetable at supermarket is always exciting. Bamboo shoot is one of the most iconic spring vegetables and can be easily found at markets in next two months.   Put  shrimp and Shiso leaf between bamboo shoots and fry. It is a very simple dish but enough to relish this new coming season !      /* */ Having this crispy fry with a bit of salt is already tasty but my favorite dipping sauce is Ponzu mayonnaise sauce. Ponzu mayonnaise sauce is a very simple dipping sauce , just mixing well Ponzu and mayonnaise. You can enjoy the dipping sauce with steamed vegetables also such as asparagus, potatoes,  broccoli and so on.     I hope I can introduce how we enjoy seasonal vegetables more often on this blog.      Newer Post  <<                      >> Older Post
更新日:2014-03-13 18:24:00
Tofu Chicken KARAAGE
/* */ Now I am making recipes for vegetarian class.   It is not difficult conceiving vegetarian appetizer and rice menus; however, main dish,,,? It took a while to come up with this idea.     Chicken KARAAGE is Japanese style fried chicken and I picked Tofu in place of chicken. /* */ Until late 19th century, Japanese did not eat both white and red meats. There is a category called SHOJINRYORI in Japanese cuisine which is vegetarian cuisine originally derived from the dietary restriction of Buddhist monks. In SHOJINRYORI, Tofu is often used for substituting meats.   Fried Tofu in style of chicken KARAAGE became a pleasing vegetarian main dish. For giving crispy texture, I added fine stripes of onions and potatoes in KARAAGE batter.   Once all the vegetarian recipes are completed, the class information will be announced.  So please let me know if you are interested in Japanese vegetarian dishes :)      Newer Post  <<                                           >> Older Post  
更新日:2014-03-06 06:21:00
Japanese style marinated salmon
/* */ We called marinated dish as NABANZUKE. Fried ingredients especially fried seafood are often marinated in NANBANZUKE.    This time I made the marinade with rice vinegar, soy sauce, sugar, chili pepper, leek, garlic, cucumber and celery. /* */ After seasoning with salt and pepper, dust salmos with potato starch and fry them. Fried salmons are pickled in the marinade and they become ready to eat after 30 minutes.   This fresh vinegar taste dish can be used as main-course salad and it goes well with both rice and bread. Another thing which I like about the dish is that it can be prepared on ahead and preserved couple days in fridge.   So it should be a great dish when you are busy :)          Newer Post <<                           >> Older Post
更新日:2014-03-03 01:44:00
AGEDASHI TOFU
/* */ AGEDASHI TOFU is a dish with fried Tofu and hot Japanese soup stock. AGEDASHI TOFU is a popular Tofu dish in all seasons but I enjoy this warm dish especially in this cold season.   Well drained tofu is covered with potato starch and fried in vegetable oil. The soup is seasoned with Dashi, mirin and light soy sauce and leeks and ginger are garnished on top.  By the way, giner is a good ingredient in winter season since it makes you warm. /* */ This time, I only cooked Tofu but it is also good to enjoy the dish with other fired ingredients such as mushrooms, pumpkins, eggplant, shrimp and so on.   If you use vegetable soup stock instead of Katsuokonbu Dashi made of fish and kelp, it becomes a great vegetarian dish.     << Newer Post                           >> Older Post  
更新日:2014-03-01 02:19:00
Brown rice with roasted soy beans.
/* */ I cook brown rice more often than white rice because it is better for my diet. To be honest, I did not like brown rice before. However, since I started using pressure cooker for cooking brown rice, it becomes my favorite.   Besides using pressure cooker, another important thing to remember cooking brown rice is to soak the brown rice very much in water which is about a half day to a day.   /* */ This time I added roasted soy beans and put original condiments inspired by Korean foods. Aroma from roasted soy beans makes the dish more delicious and you can sense the natural taste from all the ingredients.   If you want to know a precise recipe for cooking brown rice on pressure cooker, please let me know.        << Newer Post                                                   >> Older Post      
更新日:2014-02-25 00:23:00
Lotus root pancake
/* */ It looks totally different from the previous post but this dish is also my another original lotus root dish. This time, I grated lotus root and made a small pancake. Cloud ear mushroom was added to the pancake dough for its fun texture.   /* */ Sauce on the pancake is original Tofu mayonnaise and soy sauce based brown sauce.     If I have a chance, I really like to introduce this tasty, healthy and useful Tofu mayonnaise in my cooking class someday. I love foods which I do not have to worry about calories... :)                              Newer Post <<               >> Older Post
更新日:2014-02-21 00:04:00
Stir-fried lotus root and Chinese sausage
/* */ On this snow weekend, it was too cold and slippy outside to go to the supermarket. So I checked pantry and found couples of preserved foods, Chinese sausage, walnut and cloud ear mushroom. Are there any vegetables in fridge? Lotus root, spinach, garlic,,,,,,   Hummmmm,,,,  !!   These ingredients should be a good Chinese dish!! /* */ All the ingredients are fried with sesame oil and seasoned with soy sauce, oyster sauce, Chinese chili sauce, walnut paste, sake and bit of sugar. Pantry preserved foods became a tasty Chinese dish that went well with rice. /* */ I cook many kinds of Chinese dishes. You might think we cook miso soup every day but in fact, many of us cook non-Japanese dishes quite often. Besides Chinese dishes, I often cook Korean and Italian dishes and my husband's favorite is always Chinese!    Newer Post  <<                                                      >> Older post    
更新日:2014-02-18 04:33:00
Salad with navy bean and burdock.
/* */ Here is another burdock dish. I am having cooking classes for Japanese speakers also and December class from last year was " Japanese style Christmas menu".   I tried to think out a menu that has a taste of both Japanese and Western cuisine. This dish was served as an appetizer.    /* */ Navy beans and burdocks are boiled before used. The dressing is made with soy sauce, white sesame paste, rice vinegar,maple syrop,,etc. When navy beans and burdocks are mixed with the dressing, tomatoes and Mitsuba, Japanese herb are added. By the way, tomatoes are not common vegetable in Japanese cuisine.     /* */ Besides this salad, I presented three other fusion dishes, turnip soup, duck plate and shellfish pasta. I love thinking out original recipes and it always becomes a good experience for me:)   << Newer Post                                       >> Older Post
更新日:2014-02-16 10:09:00
KINPIRA-GOBOU
/* */ KINPIRA is a way of cook that cooks vegetables with soy sauce and sugar. GOBOU means burdock and this time, I used carrots as an extra vegetable.   First, cut burdocks and carrots in fine stripes and cook them with sesame oil in a hot pan. When the vegetables are almost cooked, taste them with Sake, soy sauce, Mirin and bit of sugar. Usually sugar is only used for its sweet taste but I like using Mirin instead of sugar because it gives lighter sweetness.   /* */ KINPIRA is one the most common Japanese home cooking dish. The dish is very healthy for its plenty of vegetable fibers and is also good for preserving.   KINPIRA is not a fancy dish but it always gives you homey taste. Basically you can use any kinds of root vegetables for KINPIRA and it is fun to find your favorite KINPIRA.   GOCHISOSAMA-DESHITA               << Newer Post                                                                     >> Older post  
更新日:2014-02-12 17:13:00
Japanese style red paprika soup
/* */ We call vegetable thick soup as "SURINAGASHI".   This soup was cooked last year when my friends came to my house with lots of red paprika, like 10 paprikas....  I don't know why she had so many paprikas but I remember we enjoyed them very much and it wasn't hard to eat them all.   First, put them in the oven and peel their skin. After removing seeds inside, put them in food processor and make red paprika puree. Mixing the puree with Katsuo Konbu Dashi / Japanese seaweed and fish stock and taste them with salt, light soy sauce, sake and mirin. /* */ We wanted to add some toppings so we made crab meat and Tofu croquette and garnished with Japanese water cress.   The rest of roasted paprikas were marinated with white wine vinegar, anchovy, olive oil,,, etc.  Red paprica is not a common vegetable for Japanese dishes  but I always enjoy very much cooking Japanese dishes with non-Japanese ingredients.   GOCHISOSAMA-DESHITA :)                                                Newer post <                               > Older Post
更新日:2014-02-11 00:07:00
Welcome to Japanese cooking class Inwei
/* */ We provide Japanese cooking class in English here in Tokyo. From Japanese daily home cooking menues to party menues, you can learn varieties of Japanese recipes.  At the same time, of course,  you’re able to acquire basic skills of Japanese cooking.    The motto of our salon is to pursue enjoyment in meals! It should be delicious but also we want every time meal to be the enjoyment for both who cook and who eat.  Japanese dishes are delicious, seasonal, healthy, beautiful,,,,,,etc.   We hope we could hand you the deep essence of Japanse cuisine.    Please contact us !!  If you have any questions.     <  Newer Post
更新日:2014-02-10 05:11:00