13th Natural Yeast Bread Class

Theme: Natural Yeast Bean Bread and Hanamaki Steamed Bread Made with
             DryYeast


In June, we'll make two kinds of bread. The first is a sweet bean bread,

which we'll make with natural yeast. The second is a steamed bread called

hanamaki, which we'll make with dry yeast.

Time:Jun.10 11:00～14：00

Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku            Tokyo, Japan

Cost: 3,000 yen (Material and facility usage fee)

What to bring: Apron and container for taking bread home

Application dead line:Jun.8. 10:00 pm



By the way, if you make a reservation, but later find that you cannot

attend, please let us know at least one day in advance.



Class Description: This class will teach you how to make. Natural Yeast Bean Bread and Hanamaki Steamed Bread Made with DryYeast Participants will also get to eat them.



If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

Chirashizushi and Sanshoku-don Made with Sushi Rice class

When people hear the word "sushi," they often think of nigirzushi, the kind
with a bit of rice topped with a piece of raw fish. But there are various
types of sushi, of which nigirizushi is but one.

The fundamental is sushi rice and, once you learn how to make that, a whole new world of sushi will be yours to enjoy.

In this class, we'll teach you how to easily make sushi rice and chirashizushi at home, and offer suggestions on variations.

Participants will also get to eat them.


Time:Jun.10 14:00～1700

Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan

Cost: 3,000 yen (Material and facility usage fee)

What to bring: Apron and container for taking chirashisushi home

Application dead line:Jun.8. 10:00 pm

By the way, if you make a reservation, but later find that you cannot

attend, please let us know at least one day in advance.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

How to make Japanese Gyoza

〔Ingredients〕 （For 30-35 gyoza dumplings）

Ground pork……100g (about 1/4lb)

 Chive……１
bunch Cabbage……３ leaves

Green onion……15cm (about 6in.)

Ginger……１

nodule Garlic……１ clove

＜Spices＞

Oyster sauce……1tbsp (optional)

Sake……1tbsp Soy sauce……1tbsp

 Sesame oil……1tbsp

Salt……1/2 tsp

Black pepper……

Pinch Gyoza wrappers……２ bags (Commonly sold with 25 to a bag) Sesame oil, water……As needed

＜Gyoza sauce＞

Mix soy sauce, vinegar, and rayu (chili oil) to taste.

 〔How to Make〕

Remove the stems and mince the cabbage leaves. Also mince the chive, green onion, ginger, and garlic.

．   Put the minced vegetables in a bowl together with the ground pork, and spices, and mix until everything is combined well and sticks together. This should take about 3 minutes.

．    Put a teaspoon of the filling mixture in the center of a gyoza wrapper.

 

 

      Dampen the edge of the wrapper half way around, and then fold the wrapper over into a half-moon shape and close it up.  

    

          

Heat the sesame oil in a frying pan. Place the gyoza in the frying pan in a line with their sides facing one another. Once they brown on the bottom, add 50-70ml (around a1/4 cup) of water and cover the frying pan. Steam for about 5min. Once the water evaporates, remove the pan lid and let more water evaporate from the gyoza.

Cherry blossom on the boat

Recently,I attended a cherry-blossom-viewing party on a yakatabune,or party boat.

People boarded the boat at this place.

Party boats

Lots of great food was served.

 Tempura. Cherry blossom tempura is on the right.

A wonderful view of the Tokyo Sky Tree and cherry blossoms

12th Natural Yeast Bread Class

Anpan, Jam Bread, and Homemade Jam

In April, we're going to use natural yeast dough to make anpan (bread filled
with red-bean paste) and jam bread.
For the anpan, we'll use a commercially prepared red-bean paste, but for the
jam bread, we're going to make our own jam.
Why? Because its strawberry season!

Time:Apr.29 11:00～14：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking anpan home
Application dead line:Apr.27 10:00 pm

Class Description: This class will teach you how to make your own naturalyeast starter and use it to bake
anpan. Participants will also get to eatfreshly baked bread.

If you would like to take home some natural yeast solution, please say so
when you reserve your spot for the class.
Also, bring to the class a container, preferably a bottle with a lid that
seals well

The instructor has been using a natural yeast starter to bake bread for over15 years.


If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

［第12回 天然酵母液パン教室］

テーマ：天然酵母で作るあんパン＆ジャムパン　With　手作りジャム

４月は、天然酵母液の生地を使い、あんパンとジャムパンを作ります。
あんパンのあんは、市販品になりますが、ジャムパンは、ちょうど
いちごの旬でもあるので、いちごジャムを手作りし、そのジャムを詰めます。

日時：2012年４月29日（日・祝）　11:00～15：00
（前回から集合時間が早くなっています。ご注意ください）

会場：月島社会教育会館４階　料理室
東京都中央区月島4丁目1番1号
http://chuo-shakyo.shopro.co.jp/tsukishima

会費：３０００円
持ち物：エプロン、筆記用具

申し込み先：nippongoing★gmail.com（★を＠マークに変えて送信してください）


また、前回、ご参加した方はご存じですが、もともとNippon　ＧＯ！のもう一つの目的である在京の外国人に簡単な日本の家庭料理を教える、というクラスも今回、午後２時スタートで予定しています。

今回のメニューは、市販の皮を使っての「焼き餃子」になります。もし、そちらも続けて参加したいということであれば、一緒にお申し出ください。

第２部日本料理クラスの参加費も3000円ですが、続けて参加される場合は、
合計金額6000円から500円割引きし、5500円にさせていただきます。

申し込み締め切り：2012年４月23日 22:00

Nippon　GO！　Facebook：　https://www.facebook.com/Nippongogo

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときに お知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

＃キャンセルの場合は、材料準備の関係がありますので、４月25日までにご連絡ください。ご連絡がない場合は、キャンセル料をいただくことがあります。

今回も、たくさんの方のご参加、お待ちしてます。

Japanese Gyoza classs

Ever wanted to know how to make gyoza?
The key to delicious gyoza is the crispy outside.
There are lots of ready-to-cook gyoza products on the market,
but why not learn how to make your own and call friends overy for gyoza
parties!

Time:Apr.29 14:00～17：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking Gyoza home
Application dead line:Apr.27 10:00 pm

Class Description: This class will teach you how to make Japanese Gyoza. Participants will also get to eat them.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com