Ni-ban dashi—the key ingredient for the best miso soup!
To make authentic, healthy miso soup, use 2nd dashi stock and I promise—you will taste the difference!
Ichi-ban dashi—a staple of Japanese cuisine
Many of the recipes I share on my blog call for either ichi-ban (1st brew) or ni-ban (2nd brew) dashi, and learning how to prepare both will allow you to cook Japanese food more authentically.
Gear up for summer with the perfect picnic food—hoba-zushi
With hanami (cherry blossom viewing) just around the corner, learn how to make hoba-zushi to bring to any picnic this spring and summer.
Read MoreAnnouncement! April's Tokyo Special offers a gateway to the taste of satoyama!
For those of you who can’t make it out to Seki, please join Chef Shuji in Tokyo for the special Satoyama worskhop on Tuesday, April 28th!
Shuji and Isaac's soba revolution in snowy Chicago!
Isaac Bloom, of Boltwood restaurant, was gracious enough to write up a little story about my latest soba workshop in Chicago, and I just couldn't wait to share this with all you foodies out there!
Read MoreA Taste of Spring with Sawara fillet!
Sawara or Spanish Mackerel is is immensely popular in Japan. It often sells out very quickly from fish markets because of its succulent flesh that can be cooked a number of ways and still retain its moisture.
Read MoreAnnouncement—March Tokyo Special workshop open for registration!
Join Chef Shuji to celebrate Spring on March 24th in Tokyo!
Tuesday, March 24th, experience washoku—traditional Japanese cuisine—during an exclusive Spring-themed Japanese cooking workshop and luncheon in Tokyo.
Whether you live in this sprawling metropolis, or are just passing through, this is an excellent opportunity to get a taste of traditional Japanese cooking as a part of an authentic hands-on class in one of Tokyo's oldest neighbourhoods.
The March menu includes:
- chirashi-zushi, sushi rice topped with assorted seafood & nabana leaves
- pan-fried scallops with kuwayaku sauce
- spring ocean soup of asari clams with wakame & mitsuba leaves
- soba-gaki, buckwheat flour dumpling with sweet azuki bean
Please note that the scheduled menu may change due to the availability of seasonal seafood and vegetables
Details
When: 10:30am-2:30pm Tuesday, March 24th, 2015
Place: Ouchi Gohan Daikanyama “Raku 楽” 4-2 Sarugaku-cho, Shibuya-Ku, Tokyo 150-0033 (tel.) Mrs. Michiyo Yano at (03) 3477 0488
Cost: 9,000¥yen/person for a group of 6-8 people; 10,000¥/person for a group of 4-5 people; inclusive of instruction fee, all materials, kitchen hire & kitchen hand hire expenses, recipe handouts and tax.
Book: Please send a booking form via www.ozekicookingschool.com. If you have questions, please contact Shuji at shujioz@gmail.com or at +81 090 5636 3669. Alternatively, Shuji can be reached at (0575) 22 0128 at Ozeki Cooking School, 15 Nishimachi, Seki, Gifu Prefecture.
Notes: BYO apron and pen.
A little more about Japanese cuisine…
Traditional home-style cooking balances aesthetic harmony with wholesome nutrition. A typical washoku course consists of ichiju-sansai一汁三菜 (one soup dish, one rice dish and three different complimentary dishes). Although deeply rooted in tradition, these dishes can be recreated overseas and incorporated into daily meals. Throughout the workshop, Shuji not only shares his culinary skills, but also the wisdom of authentic Japanese culinary philosophy—bestowing practical knowledge that leads to improved health and longevity.
Nikujaga—warm up with Japanese-style comfort food!
Nikujyaga, the Japanese take on beef stew, is especially good at warming our bones from the inside out—just like firewood in the good old stove.
Read MoreKeep your loved ones warm with Udon Miso Soup with Oysters!
For these last few icy nights ahead, my udon noodle soup with oysters is sure to fill your belly and keep you warm and fuzzy until the cold breaks.
Read MoreMISO so good—keep the flu away this winter with succulent miso duck breast!
Japanese cooking with this super food, such as today's duck recipe or next week's udon soup, keeps us warm and strengthens our body’s defensive capability against the flu virus during the winter months.
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