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
I taught Soba Noodle soup class and I had request for vegetarian version. I already explained that soba noodle soup made from dried bonito flakes and they understood it is not perfectly vegetarian dish.
I brought Trefoil, green onion, Japanese pumpkin, Chayote squash and green leafy vegetable(Fudansou) from my garden.
They made soba noodle with Trefoil, green onion and green leafy vegetable. Also they made onion, Japanese pumpkin, Chayote squash tempura. Especially his wife really enjoyed lots of fresh vegetables from my garden. Also I brought “Wasabi Salt” which I just bought from Japan in December and she liked it too.
Soba Noodle class
I taught hot soba noodle soup class on Saturday, I found this is a surprise Christmas gift to customer’s wife. She was really surprised and enjoyed cooking class. Original recipe at Cozymeal was cold soba noodle with Tempura for Summer season. So I changed menu to Winter version which is hot soba noodle soup.
I taught The Art of Sushi Class tonight. I harvested Turnips, Komatsuna green leaf, Shiso leaf from vegetable garden this morning and used these vegetables in cooking class.
For my surprising, they visited Japan before and they have chopsticks, soy sauce and pickled ginger at home. Also they can speak some Japanese. So they love sushi and would like to know how to make it.
I taught The Art of Sushi Class at customer’s house in Santa Cruz. Their house is located right next to Santa Cruz beach, and for my surprising, it was so cool over there around 60F.
This is her boyfriend’s birthday gift class since he loves sushi & fish. I harvested huge Japanese Cucumber, shiso leaf, turnip for this class. Japanese Cucumber is so fresh and crunchy!
Hand Wrap Sushi
I taught The Art of Sushi Class on June 24th at their place. One of them has vegetable texture issue and had request to change menu from green vegetable with sesame to something else. I thought if he does like leafy vegetable texture I could change to Japanese pumpkin dish. So I substitute Japanese Pumpkin dish and he liked it! It was challenge for me, but I am glad it worked out well. I brought Japanese cucumber & Turnip & Green Onion from my garden. I just picked, they are super fresh.
I taught The Art of Sushi Class at student’s house. They are pretty healthy diet conscious and very knowledgeable for healthy eating. So I shared my healthy diet concept and vegetable garden pictures.
I am so glad that they understood Japanese healthy cooking concept, and Japanese home style cooking is pretty simple and easy too.
I also shared my experience when I traveled to Germany since his mom is a German. It was very fun class and I really enjoyed teaching them healthy diet and healthy life style.
Today’s Menu: Hand Wrap Brown Rice Sushi, Green vegetable with sesame, Miso soup
I taught Japanese Rice Bowl class today at student’s house. They have nice spacey kitchen.
Today’s menu is Japanese Brown Rice Bowl & Miso Soup
I explained how to cook tasty sushi rice and how to make miso soup stock. I harvested Turnips & Green Onion & Trefoil from vegetable garden this morning and used for Miso soup ingredients. They are amazed and distinguished home made miso flavor.
Rice Bowl & Miso Soup
I taught The Art of Sushi class today at my house since my husband is traveling this weekend.
I had young Indian couple and they are very interested in how to make tasty sushi at home.
Today’s menu is Hand Wrap Sushi/Inside Out Roll/Miso Soup/Green vegetable with Salt Koji.
They understood that making tasty sushi rice is very important for sushi making process. I used house grown Turnip for miso soup.
Insie out roll prep
Green vegetable with salt koji prep
I taught “Home Style Sushi Wrap” class @Deborah’s Palm. This is the first class as a chef of Cozymeal. This class was the birthday gift from parents to 17 years old son who likes Japanese sushi so much, so he wanted to learn how to make sushi.
Menu – Miso soup/Turnip from vegetable garden and home made miso
Hand wrap brown rice sushi/Salmon, Albacore Tuna, Yellow Tail, Japanese cucumber, Pickled Plum paste, Shiso leaf, Avocado, Albacore tuna with green onion & mayonnaise
He did very good job!