Lesson in June

It has been a while after class cancellation due to Covid 19, I would like to re start the class again from June.

I am very much looking forward to it.

To start the class in safe, I would like to introduce following new rule during the class for a while  (at least in June)

【New rule】

- 3 people maxim in one class

- Bring and wear mask during the class. Also, plastic globe will be provided.

- No smart phone during the class

- No tea time after the class – Sorry, most exciting  part, but bring home an enjoy.

-   Please check your body temperature in the morning. Do not attend the class if you feel not well     Please sign up to the other class if schedule allows. In case of transfer, cancellation fee will not be charged.

-   Please check the e-mail in the morning (8am) as teacher also need to cancel the class if not feel well.

-  Please pay class fee in advance by bank  transfer or Paypay to avoid cash payment.

Thank you for your understanding and cooperation.

【What to make】

・Kuzu yaki

Steam cake  using Kuzu and aduki beans paste.

Gentle flavour of Kuzu and its typical softness. Summer type dessert.

・Green Plum with  Uiro

Uiro is a type of dough, made from rice flour. It is often used for making Jounamagashi (上生菓子)for tea ceremony. Kimian egg white beans paste are in side.

【Date】

English class will be arranged upon request.

【Fee】:6000 yen

【Duration】3hours

【What to bring】:Mask, Apron, towel,

【number of people】:3people max

【Venue and access】

Sendagi in Shibuya ward.  3 min from Kitasando station, Fukutoshin line

Detailed map will be sent once class is confirmed.

【How to book】

Please contact from by e-mail from Contact page.

<Wagashi trial  class for beginners>

what to make

・Warabi mangyu

・Seasonal neriki

【Fee】4500 yen

【Duration】2 hours.

【How to book】

Please contact from by e-mail from Contact page.

Amanatsu

Beautiful Citurs tree called Amanatsu at friend’s house garden.

Thank you for sharing with me!

Organic, no pesticide.  So, want to eat everything !!

Amanatsu shigoto (work) on weekend – anyway we stay home.

・Amanatsu candies

Gorgeous version with chocolate coating.

・Amanatsu marmalade

・Amanatsu curd  - my favorite

・Amanatsu Tart

Cream cheese cake and Amanatsu curd.

Happy moment to enjoy Amanatsu heaven.

Thank you for sharing.

On line Wagashi lesson

On-line Wagashi lesson available.

Using Zoom, why not try Wagashi making at home.

Image picture ↑

【How to proceed on line lesson】

・Pick up the menu from the lists below. You need to buy your ingredients, so pick up the one with easily available ingredients.

・Schedule the lesson date. Let me know the available date by e-mail.  Will get back to you.

Lesson will be private 1:1.

・Pay Lesson Fee JPY4000 in advance. Either PayPay, Bank transfer or PayPal.

・Set up Zoom if you have not used before < https://zoom.us >.  Will send you Zoom ID.

・Will send you the recipes in advance. Buy ingredients by the day of the lesson.

・On the day of the lesson, prepare ingredients, measure and make your self available on zoom.

It will take 1 hour or so.

① Walnut Daifuku (For beginner)

Ingredients:Glutinous rice flour (Shiratamako), Walnut, Granulated sugar, Red beans paste (Tsubu or Koshi ),  Soy sauce, Potato starch (Katakuriko)

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

② Strawberry Daifuku

Ingredients:Glutinous rice flour (Shiratamako), Strawberry, Granulated sugar, Red beans paste (Tsubu or Koshi ),  Potato starch (Katakuriko)

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

③ Dorayaki

Ingredients:Egg, Sugar (Jouhakutou), Honey, Mirin, Light flour, Soda(Jyusou), Redbeans paste Tsubuan,

Option : Strawberry, Cream cheese

Tool : Bowl, Whipper, Big spoon, Flying pan with lid (Teflon),  Scale

④ Walnet mochi (For beginners)

Ingredients:Glutinous rice flour (Shiratamako), Walnut, Granulated sugar,  Soy sauce, Potato starch (Katakuriko), Kinako, Cinnamon

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

Cooking relay2020

【Cooking relay 2020 】

It has been long time after STAY HOME situation in every country. Cooking relay 2020 baton started from Cook Masayo Waki in Japan and spread among Japanese professional cooks.
The idea is using easily available ingredients (or already in fridge) , professional cooks or chef make easy dish and introduce to everyone, then pass the baton to the next cook.

Yes, I agree with the great idea of cooking relay, cook and enjoy at home !

I received this baton from Ms. Mizue in London. She is a passionate cook teaching international cuisine at hercooking class in London ‘kitchen 34′

So, from me, as a Japanese sweet maker or teacher, I would introduce easy homestyle Wagashi, Japanese sweet. When it comes to Wagashi, I understand that not all ingredients are necessary available in your food storage, specially in overseas, but if could play around whatever available near you, that would be great. Stay home and enjoy !

★ Cinamon Walnut Mochi

【Ingredient】
Walnut:25g
Glutinous rice flour (Shiratamako):60g
Sugar:60g
Light soy sauce:1 tsp
Water:80g
Cinnamon:as you like
Potato or corn starch

Optional : Red beans paste: 40g

【Instruction】
1.Roast walnut in oven (180c) for 8min until golden colour.
2.In microwave proof bowl, put glutinous rice flour. Add water and mix with wooden spatula until smooth. Add sugar and soy sauce.

3.Put lid on or cling film and microwave(600w) for 2min30sec until surface get dry (half cooked ).
4. Mix the dough well and microwave for 1min.

5. Mix well and microwave for another 30sec.(Completely cooked)

6. Add coarsely crushed walnut and sprinkle cinnamon. (If you want to put red beans paste, add at the last moment and fold gently. Better not to mix completely, leave as marble. )
7.Dust starch on tray and put mochi dough.
8.Dust starch on mochi surface as well. Cool down.
(You could also use tin to shape mochi in square)

9.After cool down, cut in bite size.

※ In stead of walnut, you could put orange peel, dry fruit or jam (you need to adjust water if jam is too runny) before instruction no5. In that case, add little salt instead of soy sauce

Sesame balls

Fried sesame balls. Sometimes, you see at Chinese restaurant.
‘Just fried ‘ sesame ball is such a treat. Enjoy at home.

50g of Glutinous rice flour
7g of potato or corn starch
20g of sugar
1/2 Tsp of sesame oil
40g of water (need adjustment)

White sesame

(Filling )
70g of Red beans paste
4g of ground black sesame

<Preparatopn>
Mix red beans paste and ground black sesame. Then, make 7 balls – 10g each.
Just plain red beans paste is also fine.

1 Mix potato starch with little water from 40g.
2 In a bowl, put glutinous rice flour, sugar and rest of water. Mix well.
3 Add 1 and mix. If the dough is too dry, adjust with some extra water.
4 Add sesame oil and mix well. Make smooth soft dough.
5 Divide dough into 7 pieces (15g each)
6 Flatten the dough, then put fillings in the middle and make a ball.
7 Coat white sesame around the ball. (It is better to coat sesame right away after making one ball)
8 Deep fry slowly in 150 degree oil. It is ready once the ball gets swollen and becomes light golden colour.

Pink to green

After cherry blossom,  I love the moment of  ’pink to green’  with imagination.

Stay home.

Wish everyone stay safe and healthy.

Sakura Mochi

Cherry blossom season is coming soon. Why not making Sakura Mochi at home.

120g of Domyoji* (道明寺3割)
180ml of Water 
2tbsp of sugar

12 Salted Sakura leaves

240g of Koshian (red beans paster )

<sugar syrup>
Sugar 10g
Water 20g

<Preparation>
ー Soak salted sakura leaves in water for about 35min to remove some salt (don’t remove completely)
ー Make 20g red beans balls (20g x12)
ー Dissolve coloring (red) in small amount of water (no need to add if you prefer)
ー Make sugar syrup or you can use little oil

<Instruction>
1 Put Domyoji, water and coloring in microwave proof bowl and soak them for 15 min. Liquid will be gone.
2 Put lid on and microwave(600w) for 4min30sec.
3 Leave aside and let it steam for 10 min (lid on)
4 Sprinkle sugar and mix with wooden spatula gently in cutting motion.
5 Divide dough into 12 pieces (roughly 25g each ). Wet your hands with sugar syrup and wrap red beans ball with dough in round shape.
6 Wrap Sakura leaves around.

*Domyouji ko is dried sticky rice after steamed and cooked.

<<You tube↓>>
How to wrap Sakura Mochi
How to rap Sakura mochi

Fig and walnut yokan

For white day !

Coffee and wagashi

I am selling my little sweets at coffee stand nearby.
Wagashi and coffee – I love this combination, so I am glad to do this.

Tradional wagashi and western cake with Japanese twists.

 

 

Kuba Coffee Roastery 久芳焙煎所

3-7-6 Sendagaya Shibuyaku Tokyo
Mon/Tue 900-1630
It has a  name ‘Tea press  board ‘at the building entrance but it is pop up coffee stand.

Coffee beans area available on line

https://kubacoffee.shop

Miso making class

It is such a fun to make miso with chatting with friends.

Tasting time !
lots of miso with Onigiri and pork miso soup with homemade miso last year


Thank you for great photo. K

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