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My passion is not only sharing Japanese home cooking with others but sharing the joy of cooking, enjoying the process of it. Cooking includes going to a market to pick your favorite sauces, choosing fresh vegetables, and talking and enjoying interacting with people. Market vendors, or friends or family who go shopping with you. I believe that cooking involves not only just the act of cooking, but it involves choosing dishes for meal menus, thinking about who you are cooking for, shopping, and hand selecting fresh ingredients. After the cooking process itself, it is such a joy to see your family or friends enjoying your dishes and some conversation. I try to appreciate every moment.

I was featured in the North Shore News last Friday! I was so thrilled to see the article and appreciated reading the article as it brought to mind for me again  what my passion and goals are.

I am so grateful to Cook Culture for believing in me and having guests that are so eager to learn; helpful volunters and kitchen Helpers helping me with anything I need to make the classes to go smoothly. When I see our guests’ smiles I can see they are enjoying it and they often come to see me after the class to thank me. I feel so blessed and I say back thank you deep from my heart.

Home cooking, not just Japanese cooking, means more than just cooking.

What do you think of when you are cooking or when you are picking menus for your family? No. 1 Easy and quick to cook! No.2 Budget! No.3 What you have on hand! and you may think about reducing salt and sugar amounts, using lots of fresh and seasonal vegetables, using organic meat if possible etc, to make meals as healthy as possible.

In my three hour classes, both Izakaya and Sushi, my goal is not that all my guests learn top chef skills, but rather to share some of my culture, focus on the importance of home cooking, share some Japanese cooking skills and techniques, and above all sharing the joy of making delicious and healthy dishes don’t have to be complicated or expensive.

Here’s to good health, and good cooking!

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Spinach Ohitashi

Spinach is a super food packed with tons of nutrients in a low calorie package. And this dish, Spinach Ohitashi is simple and really refreshing.

What you need; 4 servings

  • 1 bunch of washed spinach
  • 3 tablespoons of Dashi stock (please see my August 29th post for dashi stock recipe)
  • 1 tablespoon of soy sauce
  • Roasted sesame seeds

How to;

  1. In a large pot, bring enough water to a boil to cover the spinach.
  2. Add a pinch of salt to the boiling water and add the spinach. Boil for only 1-2 minutes until still crunchy. Remove the spinach, chill them into very cold water, drain, gently squeeze water out from the spinach and set aside.
  3. In a small bowl, mix dashi, soy sauce and set aside.
  4. Cut the spinach about 1 1/2 inches long.
  5. Arrange the spinach to 4 small plates and sprinkle some sesame seeds.
  6. Pour a tablespoon of dashi and soy sauce mixture and serve!

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Tuna Donburi

This dish is actually called “Zuke Don” in Japanese. Zuke means marinade and Don is a short name of Donburi. This is one of my hubby’s favorite dish!

What you need; 4 servings

  • 300g of Sashimi Grade tuna
  • 2 ripe avocados
  • Cooked/Steamed sushi grade rice

Marinade:

  • 3 tablespoons of Soy sauce
  • 3 tablespoons of Mirin

Toppings:

  • Finely chopped green onion
  • Roasted sesame seeds
  • Nori seaweeds
  • Sesame oil

How to;

  1. Add soy sauce and mirin in a small sauce pan and bring it to boil and boil for two minutes. Transfer it to a small bowl and let it cool.
  2. Cut sashimi into bite size pieces. Once the soy sauce and mirin mixture cooled, add sashimi to the remix and marinade for 15 minutes.
  3. Cut avocados into bite size pieces.
  4. To serve, arrange the cooked rice on serving plates, and arrange nori, sashimi and avocado on top and sprinkle toppings and drizzle a bit of sesame oil if you like. Enjoy!

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