I received booking request from customer as his girl friend’s birthday gift. They live in San Francisco so I drove up there, but this is really first time to drive up hill on cable car rail road and parked slope. I harvested Turnips, Komatsuna, Green Onion from garden in the morning and used for this class. They love sushi and also they really enjoyed super fresh vegetables too.
Archive for Cooking at Home
I taught The Art of Sushi class as a birthday gift to customer’s husband who loves Japanese cuisine.
This is surprise gift and he did not know I was coming so he was surprised!
They have lovely three children and especially the youngest daughter was a little princess in their family and she was so cute.
He loves Sashimi but customer does not, so she requested to learn Sushi Roll with avocado & shiso. She and boys loved it.
Of course vegetables grow different every year due to weather & other factors.
This year, vegetables grow so well especially tomatoes & Japanese pumpkins.
Besides these vegetables below,
I harvested many Chayote & Japanese pumpkins today.
Busy cooking & eating garden vegetables every day now.
I taught The Art of Sushi class to who love real food from scratch. Fortunately I harvested all vegetables from garden this morning such as shiso, Japanese cucumber, turnips, fudansou, green onion, they are super fresh.
They are young couple and husband grew up home made healthy foods, so he knows real foods taste.
Especially they enjoyed fresh sashimi & Japanese cucumber which is crunchy & tasty.
He asked me “what you are eating everyday?”, then I think about what I am eating and answered “Most likely I am eating vegetables from my garden everyday, because I grew so many vegetables in my garden.”
This is summer garden
I grow variety of tomatoes, shiso leaf/green & red, chayote, Japanese pumpkin, rhubarb, turnip, mizuna, okura, banana pepper, green pepper, trefoil, green onion, eggplant Gretel, Japanese eggplant, fudansou, black soy bean, stalk broccoli, Japanese bell pepper. Harvested last weekends.
I traveled to Sweden, Switzerland and Germany for two weeks.
2018/06/24-06/26 Stockholm, Sweden
I stayed at my friend’s place and she took me to Milles Garden, Nobel Museum and City Hall.
I flew to Zurich and to Geneva and took train to Lausanne. I met my son at the hotel and rode bike to Lavaux Terraced Vinyard which is UNESCO world heritage.
We stayed at Wengen and took train to Jungfraujoch/The top of Europe on 6/29 and walked on snow glacier.
We hiked from Mt. Mannlichen down to Wengen.
We took train to Interlaken and stayed one day.
We took train to Bern and rode bus to Munchen. I stayed my son’s apartment and we visited Tollwood Summer Festival.
We really enjoyed international cuisine, music and unique shops.
Since my son returned to work, I took train to Regensburg and explorer old town, UNESCO world heritage and rode boat to The Walhalla
I took train to Garmisch-partenkirchen, rode train & cable car to Zugspitze/The top of Germany. Took train to Kreuzeck Alpspitzbahn and rode cable car to Hochalm, and hike to Kreuzeck.
I took train to Stuttgart and visited Mercedes Benz Museum. I joined dinner with my son and his friend at 100 years old local restaurant and enjoyed Swabian cuisine.
I rode bike to vegetable garden since it was nice and cool this morning.
I planted these tomato plant
Belize Pink Heart
I seeded these tomato, still small since we had cold spring this year.
Wild Bore tomato
Green shiso, voluntarily grown
Chayote already climb up fence
Sweet Banana pepper
JP long eggplant
JP bell pepper
Black Soy bean
It is really fun to see all vegetables are growing well and I just remember that my mom told me “I like vegetables because they are not complain”
I taught The Art of Sushi class for vegetarian today. Since the customer is vegetarian, I made special sushi menu for vegetarian.
– Miso soup with kelp soup stock, turnip, green onion
– Inari sushi with dried mushroom, carrot and sesame
– Hand wrap sushi with cucumber, avocado and pickled plum paste, fermented soy bean
– Green vegetable with sesame sauce
I taught The Art of Sushi Class as a Birthday Celebration gift for her grandson. For my surprising, the birthday boy does not eat vegetables & fruits!
It was a challenge class for me since my main goal is healthy cooking from vegetable garden to kitchen. I discuss with his mother and decided to teach regular sushi class with miso soup & green vegetable dish with sesame. He cooked very well all dishes and he enjoyed all dishes too! Actually that was my hope if he could taste it little bit green vegetable dish, I am so glad that even he liked it. Also he tasted cucumber & miso soup too.
I rode bike to vegetable garden today since I like to ride bike in cold season. It took me about 20 minutes ride, it is good exercise.
I made Pea tempura, it was so yum!
I taught Hot soba noodle class for Pescetarian. I harvested Trefoil, green onion, daikon radish with leave, green pea from garden and brought chayote squash for tempura which I harvested last summer. I brought “Wasabi salt” for tempura and customers liked it. Customer’s fiance is a chef/Californian & Mediterranean cuisine so both cooked so well.
Hot soba noodle with Trefoil, green onion, daikon leaves and tempura (onion & dried shrimp, chayote squash, green pea).
onion tempura with dried shrimp
Cold soba noodle