tag:ayakoiino.com,2008:/class_schedule//4 2008-03-03T06:56:31Z Movable Type 3.33 tag:ayakoiino.com,2007:/class_schedule//4.40 2008-06-09T18:30:00Z 2008-03-03T06:56:31Z

“Tonkatsu”, Japanese pork cutlet, is one of the most popular dish in Japanese homes. A boneless pork loin is flattened, thinly floured, egg washed, and breaded with panko (Japanese bread crumbs) and deep fried. We will replicate a typical Japanese...

MENU Miso Soup Tonkatsu: Pork Loin Cutlet with Shredded Cabbage Japanese Style Steamed Rice ]]> MENU Miso Soup Tonkatsu: Pork Loin Cutlet with Shredded Cabbage Japanese Style Steamed Rice Register for this class through Piedmont Adult School website]]> tag:ayakoiino.com,2008:/class_schedule//4.44 2008-04-05T09:00:00Z 2008-03-03T07:07:57Z

If you like Japanese Food and love to cook it yourself. But have hard time picking up the right kind of Miso or Konbu, This is for you!...

If you like Japanese Food and love to cook it yourself. But have hard time picking up the right kind of Miso or Konbu, This is for you! If you like Japanese Food and love to cook it yourself. But have hard time picking up the right kind of Miso or Konbu, This is for you! April 5th, Saturday MEET @ 9am in front of the Tokyo Fish Market (on San Pablo Avenue near Gilman in Berkeley) Then STROLL in the Berkeley Farmer’s Market on Center Street (optional) RESERVE by email: ayako@ayakoiino.com OR call: 510-595-1291 $20 includes: -1 hour tour at Tokyo Fish Market’s grocery section and gift shop -Information sheet about Japanese ingredients -Take home recipes -Optional tour at Berkeley Farmer’s Market (Ayako will share her knowledge about seasonal vegetables and give tips about how to use them!) tag:ayakoiino.com,2008:/class_schedule//4.43 2008-03-31T18:30:00Z 2008-03-24T06:09:59Z

In this class we’ll taste & discuss different kinds of miso and soy sauce from different regions and elaborate on their characteristics and uses. Seasonality is a critical element in Japanese cooking and aroma plays an important role in its...

In this class we’ll taste & discuss different kinds of miso and soy sauce from different regions and elaborate on their characteristics and uses. Seasonality is a critical element in Japanese cooking and aroma plays an important role in its expression. Seasonal ingredients from back yard gardens, neighboring mountains, and the local ocean brighten up a dish's aroma and taste. Register for this class through Piedmont Adult School website]]> tag:ayakoiino.com,2007:/class_schedule//4.42 2007-07-30T18:30:00Z 2007-06-02T07:14:56Z

Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Clear Dashi Broth with Tofu and Shiso Leaves...

Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Clear Dashi Broth with Tofu and Shiso Leaves ]]> Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Clear Dashi Broth with Tofu and Shiso Leaves Register for this class through Piedmont Adult School website ]]> tag:ayakoiino.com,2007:/class_schedule//4.41 2007-06-25T18:30:00Z 2007-06-02T07:16:42Z

Menu Quick Pickle of Tokyo Turnip Root Vegetable Miso Soup Japanese Rolled Omelet with Daikon Radish Garnish Japanese Style Steamed Rice...

Menu Quick Pickle of Tokyo Turnip Root Vegetable Miso Soup Japanese Rolled Omelet with Daikon Radish Garnish Japanese Style Steamed Rice ]]> Menu Quick Pickle of Tokyo Turnip Root Vegetable Miso Soup Japanese Rolled Omelet with Daikon Radish Garnish Japanese Style Steamed Rice Register for this class through Piedmont Adult School website]]> tag:ayakoiino.com,2007:/class_schedule//4.39 2007-02-21T18:30:00Z 2007-02-20T17:43:33Z

This class will  try to capture what California's winter has to offer .  Chawanmushi, the savory egg custard will be a perfect vehicle for the delicately sweet Dungeness crab meat. Imo-Gohan, Japanese sweet potato (imo), sometimes said to be sweeter than chestnuts...

MENU YAKI ABURAAGE: Grilled Tofu Pockets Stuffed with Winter Green CHAWANMUSHI: Savory Egg Custard with Dungeness Crab IMO-GOHAN: Steamed Rice with Japanese Sweet Potato and Black Sesame HARI HARI ZUKE: Dried Daikon Radish Salad]]> click here for class location $70 (class, meal & take home recipes) "Cold winter is when food gets tastier!" that's what a Japanese food lover would think.  I find this to be true. Root vegetables become sweeter and winter greens get softer under cold wind and soft frost, sashimi meat from fish in the cold ocean becomes crisp and rich.    This class will  try to capture what California's winter has to offer .  Chawanmushi, the savory egg custard will be a perfect vehicle for the delicately sweet Dungeness crab meat. What should we pair it with? Ginko nut, pungent wild mushroom, or perhaps aromatic mitsuba leaves?  Imo-Gohan, Japanese sweet potato (imo), sometimes said to be sweeter than chestnuts in Japan, will be cooked into the steamed rice (gohan).   An easy procedure for surprisingly sweet result. The natural sugar in the rice and sweet potato seem to encourage each other to come out.  A salty black sesame condiment will complement for the rice. The menu can be adjusted to a vegetarian version with advanced notice.  The class is hands-on and we will sit down for a rewarding full meal at the end.  Bring your sake if you wish to toast your dishes!   MENU YAKI ABURAAGE: Grilled Tofu Pockets Stuffed with Winter Green CHAWANMUSHI: Savory Egg Custard with Dungeness Crab IMO-GOHAN: Steamed Rice with Japanese Sweet Potato and Black Sesame HARI HARI ZUKE: Dried Daikon Radish Salad Cancellation Policy: Credit can be issued but not refunds. If you cannot come to a class, please notify 48 hours in advance to receive credit towards a future class. If you must cancel less than 48 hours before a class, you may send someone in your place. No credit can be issued for late cancellations or missed classes. ]]> tag:ayakoiino.com,2006:/class_schedule//4.38 2007-01-23T18:30:00Z 2006-12-30T20:16:43Z

New Years is the biggest holiday in Japan.  On New Years day, everyone dresses in formal clothes and visits the local shrine or temple. Familys enjoy the traditional new years meal of zoni (soup with sticky rice cake) and osechi (traditional cooked items...

MENU KUROMAME:Long Cooked Black Beans TATSUKURI: Dried Anchovies Seasoned with Sweet Soy Seasoning NAMASU: Salad of Daikon Radish and Persimmon NISHIME: Winter Root Vegetables Simmered in Dashi Stock ZONI: Mochi (Sticky Rice Cake) in Clear Dashi Broth Soup with Winter Green and Chicken ]]> click here for class location $70 (class, meal & take home recipes) New Years is the biggest holiday in Japan.  Traditionally at the end of old year, we clean the house throughly, do a big shopping and cook enough to free ourselves from any house chores for the first 3 days of the new year.   Mochi is made as a communal effort, a big batch of sticky rice is steamed and pounded in gigantic wooden mortar and pestle. It is then formed into different shapes depending of the region where is was made.   On New Years day, everyone dresses in formal clothes (traditionally nice kimonos saved for special occasions) and visits the local shrine or temple to wish for happiness and health.   After the temple visit the family enjoys the traditional  new years meal of zoni (soup with sticky rice cake) and osechi (traditional cooked items neatly assorted in wooden lacquer boxes).   Friends and relatives visit each others' houses and toast for the new year together.  Each item of the osechi dish has symbolic meaning;  konbu seaweed for "joy", cured herring roe for "prosperity", black beans for "good work". We are going to make and taste the Zoni and some of Osechi items in this class.   It will be a fun evening to encounter Japanese traditions and learn essential Japanese cooking techniques such as dashi (stock) making.  Vegetarians are welcome; the menu can be easily adjusted to a vegan vegetarian version with advance notice.  The class is hands-on and we will sit down for a rewarding full meal at the end.  Bring your sake if you wish to toast your dishes!  MENU KUROMAME:Long Cooked Black Beans TATSUKURI: Dried Anchovies Seasoned with Sweet Soy Seasoning NAMASU: Salad of Daikon Radish and Persimmon NISHIME: Winter Root Vegetables Simmered in Dashi Stock ZONI: Mochi (Sticky Rice Cake) in Clear Dashi Broth Soup with Winter Green and Chicken  Register for this class using PayPal (Visa/Mastercard accepted) Cancellation Policy: Credit can be issued but not refunds. If you cannot come to a class, please notify 48 hours in advance to receive credit towards a future class. If you must cancel less than 48 hours before a class, you may send someone in your place. No credit can be issued for late cancellations or missed classes. ]]> tag:ayakoiino.com,2006:/class_schedule//4.31 2006-11-29T18:30:00Z 2008-03-03T06:49:50Z

In this class we’ll taste & discuss different kinds of miso and soy sauce from different regions and elaborate on their characteristics and uses. Seasonality is a critical element in Japanese cooking and aroma plays an important role in its...

MENU Sake Braised Leeks with Ume Plum Dressing Squid and Green Onion with White Miso Sauce Sake Steamed Chicken and Fall Root Vegetables with Red Miso Sauce Pan Roasted Tofu with Hatcho Miso Sauce OCHAZUKE: Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi ]]> MENU Sake Braised Leeks with Ume Plum Dressing Squid and Green Onion with White Miso Sauce Sake Steamed Chicken and Fall Root Vegetables with Red Miso Sauce Pan Roasted Tofu with Hatcho Miso Sauce OCHAZUKE: Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi ]]> tag:ayakoiino.com,2006:/class_schedule//4.29 2006-11-14T18:30:00Z 2007-01-09T16:56:47Z

The two main features of this class are Hoto and Hakusaizuke, perfect dishes for the coming cold weather season. Hoto is a hearty warming noodle dish from the Koshu region (a mountainous area of the central island) of Japan. We...

MENU Age Hasune: Fried Lotus Root Appetizer Hoto: Handmade Wheat Noodle in Miso Broth with Fall Vegetables Hakusaizuke: Napa Cabbage Pickle with Japanese Flavorings Frutsu Kan: Fall Fruit Kanten Squares (for desert)]]> class location $70 (class, meal & take home recipes) We will start this class with an unusual lotus root appetizer. This exotic vegetable is the root of the lotus flower. It has white flesh and a round shape with seven or so holes running through the length of the root. Thinly sliced cross wise, it’s look reflects the beautiful flower you see floating on the ponds in Asia. The two main features of this class are Hoto and Hakusaizuke, perfect dishes for the coming cold weather season. Hoto is a hearty warming noodle dish from the Koshu region (a mountainous area of the central island) of Japan. We will make handmade udon (wheat) noodles from scratch then cook them in rich miso broth with a bounty of fall vegetables. Napa cabbage pickle making (hakusaizuke) is a traditional winter scene of Japanese villages. In the backyards of the farm houses, heaping batches of cabbage are cut into big wedges and spread on “goza”mats (thin tatami mats). The weak winter sun will dry them slightly, pulling out the subtle sweetness of the cabbage. We will replicate this process in the kitchen and it will be a great way to use up a whole napa cabbage. The pickle will mature and deepen in flavor over time and if you bring a jar you can take some home. The class is hands-on and we will sit down for a rewarding full meal at the end. Bring your sake if you wish to toast your dishes! MENU Age Hasune: Fried Lotus Root Appetizer Hoto: Handmade Wheat Noodle in Miso Broth with Fall Vegetables Hakusaizuke: Napa Cabbage Pickle with Japanese Flavorings Frutsu Kan: Fall Fruit Kanten Squares (for desert) Cancellation Policy: Credit can be issued but not refunds. If you cannot come to a class, please notify 48 hours in advance to receive credit towards a future class. If you must cancel less than 48 hours before a class, you may send someone in your place. No credit can be issued for late cancellations or missed classes. ]]> tag:ayakoiino.com,2006:/class_schedule//4.20 2006-10-17T18:30:00Z 2006-10-31T22:00:50Z

MENU Tonkatsu: Pork Loin Cutlet with Shredded Cabbage Miso Soup of Wild Mushrooms Green Beans with Sesame Dressing Japanese Style Steamed Rice...

MENU Tonkatsu: Pork Loin Cutlet with Shredded Cabbage Miso Soup of Wild Mushrooms Green Beans with Sesame Dressing Japanese Style Steamed Rice ]]> yooshoku. Japanese are somewhat genius in terms of adopting foreign things. There are many awesome western inspired dishes that became staple items in Japanese homes creating category called “yooshoku”. “Tonkatsu”, Japanese pork cutlet, is one of the stars of “yooshoku” and has it’s own dignity. A boneless pork loin is flattened, thinly floured, egg washed, and breaded with panko (Japanese bread crumbs) and deep fried. We will replicate a typical Japanese home meal menu which will include perfectly made steamed rice (it will be slightly sticky but not sticking together, a state of art of its own.), miso soup with wild mushrooms, tonkatsu with finely shredded cabbage, and green beans with sesame-miso dressing. The class is hands-on and we will all sit down for fulfilling dinner that you have made yourselves. Bring your sake if you wish to toast for your dishes. THE MENU Tonkatsu: Pork Loin Cutlet with Shredded Cabbage Miso Soup of Wild Mushrooms Green Beans with Sesame Dressing Japanese Style Steamed Rice ]]> tag:ayakoiino.com,2006:/class_schedule//4.23 2006-09-21T18:30:00Z 2006-10-31T22:03:07Z

MENU Hiryuzu: Deep Fried Tofu Balls with Vegetables Yakimiso: Miso Condiment with Eggplant, Pepper, Shiso and Ginger Onigiri: Small Rice Balls with Fresh Shelling Beans Tori Karaage: Ginger-Soy Flavored Deep Fried Chicken Nibitashi: Quick Braise of Leafy Green Tamageni Suraisu:...

MENU Hiryuzu: Deep Fried Tofu Balls with Vegetables Yakimiso: Miso Condiment with Eggplant, Pepper, Shiso and Ginger Onigiri: Small Rice Balls with Fresh Shelling Beans Tori Karaage: Ginger-Soy Flavored Deep Fried Chicken Nibitashi: Quick Braise of Leafy Green Tamageni Suraisu: Onion Slices with Freshly Shaved Katsuobushi (Cured Bonito) Daikon Sengiri Sarada: Salad of Daikon and Shiso, Creamy Dressing ]]> Thursday, September 21st, 6:30 pm to 9:30 pm $70 Autumn will be here soon but summer is not yet ended. At the farmer’s markets, the summer vegetables and beginning of autumn vegetables are all there waiting for you in the cool breeze under the bright sun. Let’s cook up the local abundance using Japanese seasonings, herbs and cooking techniques creating Japanese tapas. One of the stars of the menu will be Hiryuzu. This is a deep fried tofu ball. Tofu will first be pressed to squeeze out excess water, then ground in a Japanese mortar for smoother texture, Japanese mountain yams will be grated and added, with other chopped vegetables, to the mixture. Finally the mixture will be rolled and fried in oil. Hiryuzu makes an unusual but great accompaniment to sake. The class is hands-on and we will all sit down for fulfilling dinner that you have made yourselves. Bring your sake if you wish to toast for your dishes. Hiryuzu: Deep Fried Tofu Balls with Vegetables Yakimiso: Miso Condiment with Eggplant, Pepper, Shiso and Ginger Onigiri: Small Rice Balls with Fresh Shelling Beans Tori Karaage: Ginger-Soy Flavored Deep Fried Chicken Nibitashi: Quick Braise of Leafy Green Tamageni Suraisu: Onion Slices with Freshly Shaved Katsuobushi (Cured Bonito) Daikon Sengiri Sarada: Salad of Daikon and Shiso, Creamy Dressing tag:ayakoiino.com,2006:/class_schedule//4.18 2006-08-29T18:30:00Z 2006-10-30T22:05:58Z

Menu Grilled Salt Cured Salmon with Daikon Radish Garnish Cucumber and Wakame Seaweed Salad with Dashi Sauce Clear Dashi Broth with Eggs and Mitsuba Shiso Flavored Japanese Style Steamed Rice...

Menu Grilled Salt Cured Salmon with Daikon Radish Garnish Cucumber and Wakame Seaweed Salad with Dashi Sauce Clear Dashi Broth with Eggs and Mitsuba Shiso Flavored Japanese Style Steamed Rice]]> Tuesday August 29, 6:30 pm to 9:30 pm $70 In Seasonal Japanese Cooking, each menu will focus on ingredients that introduces you to the Japanese tradition of enjoying seasonal delicacies. The class is hands-on and will finish with a fulfilling dinner that you have made yourselves. In the Late Summer Menu we will make “Shiojake”. This is a salt cured and air dried salmon. Grated daikon radish will compliment the richness of the salmon, making your palate clean. You will learn how to make konbu-katsuobushi dashi stock and will use it in the salad and soup. The steamed rice will be flavored with Japanese summer herb shiso. Menu Grilled Salt Cured Salmon with Daikon Radish Garnish Cucumber and Wakame Seaweed Salad with Dashi Sauce Clear Dashi Broth with Eggs and Mitsuba Shiso Flavored Japanese Style Steamed Rice tag:ayakoiino.com,2006:/class_schedule//4.19 2006-08-01T18:30:00Z 2006-10-31T22:14:45Z

Menu Cold Somen Noodle with Fried Summer Vegetable Sauce Potatoes and Green Beans with Ume Plum Pickle Salad of Sake Steamed Chicken with Onion and Tomato...

Menu Cold Somen Noodle with Fried Summer Vegetable Sauce Potatoes and Green Beans with Ume Plum Pickle Salad of Sake Steamed Chicken with Onion and Tomato]]> Tuesday August 1, 6:30 pm to 9:30 pm $70 In Seasonal Japanese Cooking, each menu will focus on ingredients that introduces you to the Japanese tradition of enjoying seasonal delicacies. The class is hands-on and will finish with a fulfilling dinner that you have made yourselves. In the Mid Summer Menu, we will enjoy a Japanese favorite summer noodle, Somen. This is very thin wheat noodle typically eaten cold in high summer, with a strong dashi sauce and variety of summer vegetables. Tangy Ume plum pickle will be paired with creamy potatoes. The chicken is steamed in sake with konbu flavoring, served with thinly sliced onion and tomato. Menu Cold Somen Noodle with Fried Summer Vegetable Sauce Potatoes and Green Beans with Ume Plum Pickle Salad of Sake Steamed Chicken with Onion and Tomato tag:ayakoiino.com,2006:/class_schedule//4.9 2006-06-29T18:30:00Z 2006-10-31T22:15:11Z

Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Oshi Sushi: pressed sushi with konbu-cured salmon and pickled ginger Inari Sushi: fried tofu pockets Maki Sushi: nori rolls with spinach, carrot, egg,...

Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Oshi Sushi: pressed sushi with konbu-cured salmon and pickled ginger Inari Sushi: fried tofu pockets Maki Sushi: nori rolls with spinach, carrot, egg, dried tofu, shiitake, and kanpyo Clear Dashi Broth with Tofu and Shiso Leaves ]]> Thursday, June 29th 6:30pm to 9:30pm $70 Explore the miracle world of SUSHI. In Japan, sushi means seasoned rice dishes with various toppings and ingredients; it’s not just about raw fish. The vital element for successful sushi is properly made and seasoned sushi rice. This preparation requires some particular techniques that you will master in this class. Good sushi rice becomes an amazing vehicle for simple ingredients such as cucumber or egg and almost anything into a fabulous dish for your eyes and palate. In this class we will explore various sushi styles, such as nori rolls, tofu packets, pressed sushi, and chirashi (mixed sushi) with variety of vegetables, egg, tofu, and fish. Menu Gomoku Sushi : mixed sushi (Chirashi) with carrot, shiitake, egg, dried tofu, lotus root, green peas. Oshi Sushi: pressed sushi with konbu-cured salmon and pickled ginger Inari Sushi: fried tofu pockets Maki Sushi: nori rolls with spinach, carrot, egg, dried tofu, shiitake, and kanpyo Clear Dashi Broth with Tofu and Shiso Leaves tag:ayakoiino.com,2006:/class_schedule//4.7 2006-06-22T18:30:00Z 2006-10-30T22:08:29Z

Menu Clear Soup of Manila Clams Nanban Marinated Chicken with New Onion Quick Braise of Greens with Thin Fried Tofu Rice with English Pea...

Menu Clear Soup of Manila Clams Nanban Marinated Chicken with New Onion Quick Braise of Greens with Thin Fried Tofu Rice with English Pea ]]> Thursday, June 22nd 6:30pm to 9:30pm This class will begin a once a month series of seasonal Japanese menus. Each menu will focus on ingredients that introduce you to the Japanese tradition of enjoying seasonal delicacies. The class is hands-on and will finish with a fulfilling dinner that you have made yourselves. In the June class, sweet new onions will be served with soy-vinegar marinated chicken. For the flavor of the ocean, we will make a clear soup of manila clams, garnished with mitsuba, a fresh Japanese herb. Tender greens will be quickly braised with thin fried tofu. English peas will be cooked into rice, giving the steamed rice subtle sweet aroma and bright green color. The details of the menu may change depending on availability of fresh ingredients. Menu Clear Soup of Manila Clams Nanban Marinated Chicken with New Onion Quick Braise of Greens with Thin Fried Tofu Rice with English Pea