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Oden Party! February 1, 2017

Since flu season is here in Tokyo and a lot of kids and mothers had to suffer, we had to reschedule our January lesson to February. But finally, we made Oden as requested from one of the students. It is a very classical style Oden including daikon, egg, and other fish paste things. We also made grilled rice ball and poured oden soup over at the last. For the side dish, layers of smoked salmon and turnips refreshed our mouth.

Our next lesson is March 13, and if you are interested in joining us, please let us know!

Menu
Oden
Grilled rice ball with oden soup
Turnip and smoked salmon mille-feuille

The secret beauty drink・・・sake cake recipe

It is really cold in Tokyo today and we definitely needed to warm up from inside of our body. Sake cake is a secret ingredient which contains mineral, yeast, peptide, fiver, and vitamin B. It is very good for your skin and digestion. We, Japanese, usually drink it as sweet smoothie, but we have turned it to nabe so that all of our family member can enjoy.

Sake cake mix
Pork mille-feuille nabe with sake cake soup
Ramen after nabe
Triple mushroom marinade
Purple daikon pickle

If you are interested in exploring Japanese cooking world, please do not hesitate to contact us. We are always welcome to have a new student!

Vege gratin -celebrating the snowy day

It has been so cold in Tokyo and we had a lot of snow yesterday. We had to celebrate the first snow day in November and also had to warm up eating something hot. Therefore, we prepared tofu cream gratin which does not contain any milk or macaroni.
The bechamel sauce was made with tofu and other secret ingredients. Menu
Tofu Cream Gratin
Colorful Hijiki
Temarizushi
Pear

Our next lesson is on December 14. If you are interested in joining us, please feel free to send us a message!
infokadona@kadona-international.com
http://kadona-international.com/

Japanese Homestyle Cooking Lesson 2nd Season

I bought very fresh saury at Adachi fish market this morning, and we opened fish for each. We turned them into sashimi and tatakki (chopped with green onion, shiso leaves and miso). My students did very good job on this and they are now confident with handling fish.MenuSweet potato with honey lemon flavorSaury sashimi and tatakiWarm eggplant saladTomato soup noodleThe next lesson will be held on October 18. If you are interested in joining us, please send me a message!

Humburg, Onigiri,…time to take a field trip?

May 12, 2016 Japanese Cooking ClassPeople usually think “hamburg” is not Japanese food, but yes, we grew up with this and it has been kids’ favorite meal for a long time in the history.We arranged hamburg in Japanese way mixing gluten to replace bread crumbs so that it would be more tender.Tender HamburgGrilled Fava BeansSakura Rice BallNameko Mushroom Miso SoupIt might be a little late to feel spring in the meal since it was a really warm day, but still it was nice to smell sakura in rice. Our kids will be happy to see these meals in a lunch box.

Healthy way to make gyoza April 14, 2016

Spring is here and we used a lot of “green” vegetables like green peas, cabbage, and mitsuba. For gyoza, we used miso and salt koji to make them Japanese style.Good job on wrapping up 30 pieces of gyoza and everyone made beautiful gathers. Healthy okara gyozaBean-starch vermicelli saladFluffy spring egg soupGreen peas rice It was nice to talk about our different culture in Japan, the U.S., China, and Sweden.The next lesson will be held on May 12. If you are interested in joining us, please let me know.