Hello cooking mates, I already re-started the cooking classes since last December (2020). This time (Jan/Feb 2021), we cook summer dishes. One more session will be on Feb-16th (Tue/6pm) which has already been full booked, But I can make a private group session with 5～7 people on your suitable day/night. Just message me!
Photos from the previous sessions:
FUTURE CLASSES ******************************* I am planning for the future classes roughly as follows. Will inform you about the detail when it was decided.
* mid March ～ early April
Inari-zushi a kind of sushi in Inari-pocket with assorted topping. Try to make "Kinshi-tamago" Julienne slices of thin omelet as the topping. Great in the lunch box, or it should delight people at the potluck party!
Dashi lecture!!! We make miso-soup by proper way with the dashi, which is the basic of the basics, of Japanese cooking. I introduce the way using the ingredients which we can get here in NZ, too. I also introduce some kinds with different brand of miso Japanese miso and NZ miso for letting you taste, so don't miss it !!!
* late April ～ May
Kuri-gohan chestnut rice, which is the special seasonal rice in the autumn. I introduce how to treat the nuts.
Chawan-mushi steaming savory custard with autumnal ingredients.
* winter --- Special winter sessions! Will inform you when it's confirmed the details,
* spring --- Cherry blossom pickles making, cooking and dessert using the pickles.
Those menu are being on considering. If you have request for the future classes, just let me know. Cheers!
Our house renovation plan.... It comes for the final stage awaiting permission, but it takes long, then I suddenly decided to run the cooking classes in February.
Pork meat, I asked butcher for extra-thin slice for ribeye, but it was thicker than I expected this time. Rather than Shabu-shabu, it was just right for ginger pork.
This is a superior combination of the nourishment. It's effective in relieving the body of fatigue by taking pork (which is rich in Vitamin B1) and the citric acid (from lemon/tomato/vinegar/etc) together.
This is a failure! Although I boiled it for ７ miｎ, the heat level was too low. The white was too soft and was difficult to peel the shell. The yolk flowed when I cut the egg into half.
The marinade eggs are delicious itself. Try to sprinkle parmesan cheese and cracked pepper on it. Enjoy with your favorite beer. マリネにした卵はしっかり味がついているので、そのままでも十分美味しいのです。 パルメザンチーズを削り、黒胡椒をかけて、そのままビールのおつまみに。 コクのあるダーク・ビールと相性良しです！
SALAD UDON ～ cold Udon noodles with salad toping～ At the cooking classes, the egg was one of the topping of "Salad Udon". Cook the udon noodles and cool down quickly, serve with the Hanjuku ni-tamago and colourful vegetables, drizzle Men-tsuyu (noodle sauce) over. Nice and delicious on summer day!
We made the Mentsuyu (noodle sauce) properly, besides I introduced a handy way to make it because I found KOMBU TSUYU at Lulu mart at Ardmore street in Wanaka. Just combine KOMBU TSUYU with water with 1 : 3.
麺つゆは作りましたが。 ワナカのアジアン食材店、Lulu mart で 『3倍濃縮つゆの素』を発見したので、一緒に紹介しました。 使い方が英語では表示されてないので、醤油と思われてしまいそうですね。
Dessrt: SAKE-KASU TIRAMISU Sake-kasu, which is bｙ-product of Sake brewing, was from Zenkuro Sake brewery in Queenstown.
Belatedly I have looked back the cooking classes of last year. It was always happy, peaceful, and quality time, thank you all to cook the Japanese food together with me.
One of my Japanese friend, Hisako, participated from Dunedin. She brought fresh farm eggs from her land for us. She runs accommodation called FRANZA FARM at amazing place on the hill, just contact her when you go to Dunedin area. Franza Farm Dunedin
Hisako san
******************** Group booking of 10 / NOVEMBER ********************
I got a group booking in November, which was a great number of 10-participants!
OYAKO-DON: Fluffy egg covered chicken meat, served on a bed of quinoa rice. Chopped "Tofu puff" was a substitution of chicken for the vegetarian people.
This SOY-MILK MISO SOUP is served as a breakfast soup for the overnight guests too, they loved it. Try it in the morning, too! この豆乳味噌汁は、B&Bの朝食にも良く登場しますが、どの国の皆様にも好評です
SESAME (TAHINI) ICE CREAM: Flavorful taste from Goma-sesame, black & white.
～ Awesome people, hoping they enojoyed it. Thank you, Andy! ～
************************** NOVEMBER / DECEMBER ***************************
SURINAGASHI of asparagus: One of Japanese soup dish "Surinagashi". We enjoyed this seasonal special with full flavour of asparagus.
TAKENOKO-gohan: Takenoko (bamboo shoots) harvested in spring are eaten as takikomi gohan well in Japan. We used the handy canned bamboo shoots, mixed to the rice, red quinoa, and tofu puffs, in the seasoned stock.
筍ごはんは、手軽に缶詰使用。 豆腐パフ（油揚げ）と 実習ではレッド・キヌアも入れて、にぎやかに。
Delicious sound at the cutting of the crispy fried Katsu!
KIMPIRA Traditional side dish Kimpira is often cooked using with "Burdock". We used silver beet which was now in season, instead of burdock. （Parsnip is also good to use)
TERIYAKI TSUKUNE Popular meat balls with Teriyaki sauce.
We tried with Nigori "White cloud" Junmai-shu. Silky smooth dry sake was served slightly chilled.
つくねの照焼き。 人気のこってり味に、ドライな『にごり』を冷酒で。
How about Wakatipu "Sleeping Giant"? This powerful one was served as "Nuru-kan" (warmed gently to 40℃）. I prepared this sake with careful attention for the right temperature, because of the message from Zenkuro’s head brewer that 40℃ is recommended for this. Umami and texture were surely enhanced by warmer temperature.
SERVING TEMPERATURE: The width of the drinking temperature zone is very wide, which is the feature of drinking sake. It can be enjoyed chilled, at room temperature, or warmed, depending on the type and the quality.
Here are the each names for drinking temperature of sake. （Don't say Japanese is too particular!)
5℃： YUKI-bie (cold as snow) 雪冷え 10℃： Hana-bie (cold as flower) 花冷え 15℃： Suzu-bie (nice & cool) 涼冷え 20℃： Shitsu-on (room temperature) 室温 30℃： Hinata-kan (warm like in the sun) 日向燗 35℃： Hitohada-kan (warm like human temperature) 人肌燗 40℃： Nuru-kan (mild hot) ぬる燗 45℃： Jo-kan (good hot) 上燗 50℃： Atsu-kan (hot hot) 熱燗 55℃： Tobikiri-kan (super hot) 飛びきり燗 (Over 55℃： the alcohol is gone, and balance of the taste collapses. So don't make it too hot!)
As the addition, I prepared "Ginkgo nuts rice" which I mixed Sake-kasu and cooked. These GINKGO NUTS were from Tauranga, and SAKE-KASU (which is byproduct of sake production) was from Zenkuro Queenstown, of course!
YAWARAGI-MIZU (Chaser) I introduced this cool habit "Yawaragi-mizu" in the classes. It means the water which take a sip in the interval to drink sake. We can taste sake more deliciously when we have a sip in each interval. Don't forget this!
I visited "Sake" breweries recently, two places during my stay in Japan this time. 酒蔵訪問、今回は帰国中に二箇所の酒蔵を見学をしました。 初夏は酒造りの時期ではないので、実際に造っているところは見られませんでしたが、冷んやりとした蔵の中ではお酒が静かに熟成を待っているような気配がありました。
One is "Hatsu-mago" (it means first grandchild) in Yamagata prefecture. We tasted all the variations of sake there, maybe more than 15 kinds?? Beautiful taste of the traditional fermenting way of "Kimoto". 山形県の蔵元『初孫』にて伝統の生酛造り の数々をテースティング （15種類以上味わったかな？）
Then, I visited local Sake brewery "Zenkuro" (means All Blacks) in Queenstown. そしてこちら地元でお邪魔したのは、『全黒』オールブラックス、お隣の街クイーンズタウンにあるNZ唯一の酒蔵。 寒い時期のNZでは酒造り真っ只中。
Water and rice are essential ingredients for Sake production. Water is from the Lake Wakatipu of soft water (low calsium content) which is suitable for sake production.
The special rice (Saka-mai) of "Go-hyaku man goku" from Japan was piled up over-crowded.
お米を作っていない国ですから、酒米は日本からの輸入。五百万石がところ狭しと 積まれていました。
This is the tool made by Manuka timber, which is used specially here, at the traditional Japanese brewing practices.
Freshly made sake "Gen-shu" which was just done here. I was allowed to taste it, that was the special privilege. It was so deep, condensed flavor! できたての原酒を見せていただいて、味見もさせていただきました。 うわ～濃い～ィ 凝縮された味わい！ これぞ生原酒！ 造っているところならではで味わえる最高の贅沢！
How about that I introduce their NZ sake at the cooking classes? It should be interested for the local people who knows that the sake got awards at "London Sake Challenge" but hasn't yet tasted.
Bottles of "Zenkuro" SAKE were arrived! For the cooking sessions of "pairing sake & food" in July, I prepared some Japanese style tapas, dishes, and sweets
Inari-zushi a kind of sushi in Inari-pocket with 
Kuri-gohan chestnut rice, 
This is a failure! Although I boiled it for ７ miｎ, 
Traditional side dish Kimpira is often cooked 
Popular meat balls with Teriyaki sauce.
This powerful one was served as "Nuru-kan"
As the addition, I prepared "Ginkgo nuts rice" 
I introduced this cool habit "Yawaragi-mizu" 
Sake-kasu ice cream 
I hope everyone enjoyed the pairing of 
One is "Hatsu-mago" (it means 
Various kinds sake
旗を振ってノリノリです
日本では数百年に及ぶ酒造りですが、
Bottles of "Zenkuro" SAKE