I am thrilled to be starting my classes there and hope they will be a cheerful way to spend a Sunday afternoon. Green and Blue will be selecting a glass of wine for students to enjoy with the sushi during each class. The classes will give you both an introduction to preparing sushi and go into more detail about the many unique varieties from Japan. The classes start in mid-February; please have a look at the class details for more information – Sushi Making Class Details at Green & Blue. I look forward to seeing you there!

Yuki

Tsukiji is famous for the Tuna auctions that take place every morning, but the whole area is a real foodie heaven. Pictured here are some of the pickles on sale in the wholesale food market nearby. I think they look so beautiful and the market traders take such care in their presentation. Each offers a distinct taste explosion that helps to wake you up!

There is a wide range of pickles made from local ingredients such as baby aubergines, savoury melon and cucumber. They are pickled in a mixture based on salt water, using a high quality salt and additional ingredients such as the Japanese citrus ‘uzu’.

Please get in touch if you wish to find out more about Japanese pickles, perhaps if there is enough interest I will run an evening workshop on these delicious side dishes.

Yuki

ps…I will be releasing dates for my Japanese cooking lessons and classes soon, please check back shortly.

On the Saturday I was asked to do a demonstration at the Food Theatre, I decided to focus on three dishes:- Shiitake mushroom rice, green beans with a black sesame dressing and Miso Black Cod.

The audience rushed forward to taste the dishes at the end, there weren’t many leftovers! I specialise in recipes that can be made at home using readily available ingredients, it was great to imagine what could be put together using produce from the stalls at the show. Clearspring provided sample ingredients for the event and I was pleased to find Shiitake mushrooms on offer in the local Waitrose. Surely now there can be no excuses for not finding the best ingredients!

Thanks to all of you who came to see me, I hope you enjoyed the demonstration and I hope to see you soon!

Yuki

Ever popular from my Bento Lessons, I have just added a range of the Kimono Bento Box Sets which some of you may know from my Bento Class. These are now available for order directly from my website. The sets make ideal gifts or are perfect for your children’s school lunch. They are really stylish and beautifully made, enjoy!

Yuki

One of my favourite herbs is Shiso, the English name is Perilla and it looks a little like the leaves of a stinging nettle; but don’t worry – no stings here! In Japanese we call the green type ‘ao-shiso’. It is often eaten with sashimi (sliced raw fish) or simply cut it into thin strips and throw it in salads. I also often use it as a flavourful herb in a variety of dishes, for example Japanese style Pizza topping instead of basil. It is definitely great for summer dishes.

I often introduce to my students to Shiso in my classes as well. If you mix it with Mackeral in Sushi rolls it makes a wonderful mixture of flavours. Shiso has a real kick to it, the curious flavour always gets a great response from my students.

“Cucumber and Wakame with Shiso Salad”

Here is healthy and tasty recipe, it is refreshing taste and goes with many types of dishes. It is also a great side dish or starter. You can serve it with cooked prawn or tofu on top if you fancy a little addition to the dish.

Ingredients:
1/2 cucumber quartered, seeded, sliced
a small handful dried wakame
2 Shiso leaves
for the sauce:
1/2 tbsp Mirin
2 tbsp Soy sauce
1/2 tsp Sugar
2 tbsp rice vinegar
a pinch of salt

Method:
1.Soak the dried wakame in water until it becomes soft, it usually takes about 8 to 10 minutes. Drain the wakame and put it to one side.
2. Cut half a cucumber into quarters and seed, then slice very thinly.
3. Place the cucumber in a bowl and sprinkle with salt. Leave it for 10 minutes. Squeeze and drain the water from the cucumber. You can just use your hands for this, or press it against a sieve if you prefer.
4. Combine the sauce ingredients in a small bowl and mix well.
5. Mix in the wakame and cucumber together and pour the sauce.
6. Serve with thin slices of Shiso leaves on top.

Enjoy!

Yuki

Yuki’s Kitchen had a brief mention in the March edition of the BBC’s Olive magazine. As stated in the article I do offer private lessons for children, as well as for families wishing to learn some Japanese cookery together. These will shortly be added to the Menu on my website, please drop me an email or give me a call to organise your lesson today.

Yuki

These beautiful Japanese Bento boxes have arrived last week, I am really excited about my new scheduled Bento lesson and have been developing some new Bento recipes that are perfect for making in your kitchen. Please visit my Japanese Cooking Class Schedule or Yuki’s Kitchen for more information and booking details.

I just love Japanese kimono design of this range, they are really elegant and very stylish. I am offering them as ideal events for Hen parties or children’s birthday parties, each booking includes your own personal Bento Box to take home! Boxes are from the Nordic range.

Here are some of my tips for making wonderful Bento lunches:-

Make sure the food is well cooked and uses a lot of seasoning such as sweet and salty flavours, for example Teriyaki chiken marinated with Miso! Not raw fish!!!!!
Bite sized pieces are best!…Japanese things are best served petite…cut small pieces and they’ll be easy to eat with chopsticks!
As colourful as possible…..this means variety of vegetable and ingredients. it is very important to be healthy and tasty looking, colour means vitamins and nutrients. It has be tasty when it gets cold…you do not want have cold tempura in your Bento box!
P.S. Here is my shop to find beautiful bento boxes. Yuki & Ginger

Enjoy!

Yuki

I mix these with Japanese sticky rice” mochigome “ I love the texutre of the rice and the way it sticks with the chestnuts . A lovely combination!

Ingredients:

450g Mochigome(sticky rice)
130g Cooked chestnuts
5cm Dried kombu
1tbsp Sake
1tbsp Mirin
1tbsp Soy sauce
1tsp Salt
350ml Water
Mitsuba for garnish
Method:

Wash the rice thoroughly in a sieve for 4 minutes ideally, constantly turning the rice over until the water turns clear.
Drain the rice and transfer it to a pressure cooker with 350ml of water and cook for 2 minutes. Then let it stand for 30 minutes. Cut the chestnuts in half. Then add them and all seasoning into the pot.
Bring to the boil in the pressure cooker, when it reaches boiling point then reduce the heat and let it simmer for 2 minutes.
Turn the heat off and then let it stand cool for a further 15 to 20 minutes

I wanted to share this picture from one of my lessons over the summer, it was taken in South-West France near St.Antonin-noble-Val. I have spent a few weeks there for the past two years and it is amazing how popular Japanese cooking lessons are there. Sushi lessons are the most popular as an introduction to the cuisine, but since I have been back the locals (both French and English) have been keen to explore many types of Japanese dishes further. I am based in West London, most of my Japanese cooking classes take place in London and the the home counties but I am starting to offer courses in the Bath, Bristol and Somerset areas.

Yuki