I taught Sushi Rice Bowl class today. They are a young couple and worked together very well as a team. They enjoyed sesame roasting process which makes very rich sesame flavor. I harvested Turnips, green onion from my garden. We shared hike picture since I hiked in Switzerland and the customer’s family hiked in Peru last year. He showed me amazingly beautiful pictures. So next my hike destination would be Peru.
Archive for Cooking Demo/Class
I taught The Art of Sushi class today as a birthday present from husband to his wife who likes Japanese cuisine. I harvested Komatsuna, Trefoil and Green onion from garden. I brought home made miso paste which is 5 years old.
They really enjoyed home style Japanese cooking.
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.
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 taught The Art of Sushi class today and the customer would like to know how to cook sushi rice and how to cut sashimi from whole fish.
I cooked brown sushi rice and brought for class, and showed her how to cook sushi rice at her house. But how to cut sashimi part is not so easy to show. I could only bought sashimi block and showed her how to cut sashimi. Since make sashimi block from whole fish require special knife and technique, it will be whole another cooking class to teach how to cut sashimi.
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.
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