Hi cooking mates, I have done Japanese cooking class for 10 years, since November 2011. I'm looking back these years so far. Local people who participated, people who came with friends/family/relatives, people from distant place and overseas, I thanks all of you. Without these support and bookings, I couldn't continue it. If you got a little hint of Japanese cooking from the lesson and take it in your home cooking, it's my most gladness.
As my new field, my seasonal recipe has been started to be published bimonthly in "Gekkan NZ" (Japanese monthly magazine in NZ) そして、新しい分野になりますが、日本語の月刊情報誌 『Gekkan NZ』 で担当ページをいただき、隔月でレシピを紹介することになりました。
OCTOBER ISSUE 10月号：桜の花漬けと桜もち
NOVEMBER ISSUE 11月号：にんじん葉を使って若草焼き
The next one will be put on January 2022! 次回は１月号に掲載されます。お楽しみに！
******************************************************** I suddenly remembered the other day, when I talked to one of my cooking mate that "I want to introduce Japanese food culture, respectful customs, dish and sweets with full of seasonal sense here". I surely said the same words many years ago. It was in 1998, at the IELTS English exam venue in Dunedin. I answered it, to the question "What would you like to do or plan when you got the permanent residency?" of the interview officer. I didn't change, even if 23 years passed! That means, surely this is my essence. I have been excited about the food and scenery in the opposite seasons of New Zealand. Adding extract of Japanese mind and culture to beloved NZ local ingredients, I want to continue to introduce a wonderful food scene on the table.
Okonomi-yaki (Japanese savory pancake) classes in July & August! We did 2 different type, one is basic KANSAI style which is the most popular one, and another is HIROSHIMA style with noodles in the layer. We used pork ribeye extra thin slices at the class, but other thin sliced meat can be used too.
It is made from layer of ingredients one by one sequentially, while something is cooked beside. I did it in the figure as you might get tangled. Here is the order to cook as follows.
1) Put a pile of shredded cabbage, cook （先にキャベツを焼く） cabbage
2) On the other side, Pour the batter to make thin crape （隣に生地を流す） crapecabbage
meat 3) Put the cooked cabbage on the crape （焼いたキャベツをのせ） cabbage Cover it with slices of pork meat on the top.（その上に肉） crape
4) FLIP the united one OVER! （ひっくり返す） crape (Now meat is cooked and cabbage is steamed cabbage under the crape at this stage) meat
5) On the other side, fry the cooked noodles crape (taste with S&P, and sauce). cabbage （横で麺を炒める・味付けも） noodlesmeat
Transfer the united one on the noodles. crape （塊のほうを、そのまま麺の上にのせる） cabbage meat 6） On the other side, break an egg and cook. noodlesegg （空いたところに卵を割り入れる） crape While the egg is still raw, transfer the united one cabbage on the egg. Push lightly. meat （卵が半熟のうちに隣の塊を卵の上にのせる） noodles egg
7) FRIP the whole OVER! Done! Dress with egg sauce/mayo/bonito flakes/ao-nori noodles (dried green seaweed) meat （最後に全体をひっくり返して、ソースとトッピング） cabbage crape
If you have electric hot plate (large frying pan), it's fun to cook on the table with friends or family. Cut the cooked ones to share, enjoy the piping hot piece！
We have done the dumpling lessons! Thanks people who participated, hoping you cook it at home too!
6月下旬から7月上旬に開催した餃子とシュウマイの教室、 どの回も和やかに楽しそうに作っている姿が印象的でした。 餃子は日本人にとっては親しみのある家庭料理でもあるので、 あえてレシピは掲載しませんが、グルテンアレルギーの方が 参加されたので、米粉とポテトスターチで作った皮のレシピを ご紹介したいと思います。 ********************************************************************** If you have gluten allergy, just try to make this wrappers.
Gluten free wrappers (for 18-sheets) : 20g potato starch powder (or tapioca flour) 120ml water 100g rice flour pinches of salt 1～2t oil
1) Combine starch powder and water in a small pan, heat up while it is mixed, until stickiness appears well. 2) Transfer it to the rice flour on the bench, add salt, mix well and knead the dough well. Add oil and knead again. 3) Make it flatten on the dusted flat place, make it 1mm-thin with roller pin (use extra starch powder for dusting). 4) Cut out by 8～9cm of circle cutter.
*********************************************************************************** GYOZA: The crispy dumpling by frying pan cooking, which is perfect with the dipping sauce mixed with chili oil!
*********************************************************************************** SHUMAI: The steamed soft dumpling, so juicy! I introduced the filling of pork & prawn added with chunk of Hoki fillet which is on season now! Homemade lemon Ponzu was a delicious pair with the seafood Shumai.
Dessert： Matcha (green tea) ice cream with my original dessert "Harvest Yokan". Yokan is a traditional Japanese sweet. I made it from sweet Kumara paste, with dried fruits and nuts scattered in it. Beautiful.
Hello cooking mates! The beginning winter, the quiet season, we have done making Japanese confectionery, and enjoyed it with Matcha - Japanese Tea Ceremony style tea.
After the workshop..... I got a great news recently that Lulu mart (Asian market in Wanaka) will get the Japanese "Azuki sweet bean paste" for future! Thanks ladies to ask there.
Regarding the Matcha (green tea), I'm still searching. I have known Matcha is available to purchase in NZ, which are probably good for cooking/baking. But I'm still not sure if those are fine enough for the Ceremony (to make foamed tea properly and for the taste we drink the pure Matcha directly)
Popular Karaage (Japanese fried chicken) with oroshi Ponzu. Try to make homemade "Ponzu" citrus vinegar sauce, with fresh lemon juice instead of Yuzu. 人気の唐揚げ。 大根がみずみずしく美味しそうだったので、おろしてポン酢 も一緒に楽しんでいただく方法にしました。 ポン酢は市販のものと自家製 レモンでポン酢 もご紹介しました。（柚子はなかなか入手できないので） 鶏肉の漬込み後の衣は ポテトスターチ がお勧め （おなじみの日本の 片栗粉でも他社のポテトスターチでも）、カリッとクリスピーな仕上がりになります。
Namul salad of seasonal Chinese cabbage and shrimp. Delicious the Chinese cabbage now, use it as fresh salad, pickles, one of the hotpot ingredients, soup, or fry cooking.
前々からリクエストのあったお好み焼き教室、
We tasted both Chinese and 
