The filling included ground pork, cabbage, nira Chinese chives, and ginger. ey worked together to cut them all.Both Santee and Madoka had experience making gyoza, so the three of them were doing very quickly. GyozaAs it takes too long to make gyoza skin from our, they used commercially-available gyoza skin. They were talking about how the gyoza turned out beautifully and the ones they shaped and cooked themselves were better than those at restaurants, having a great time eating together.Add seasonings and chopped vegetables to ground pork and mix them by hand.ey made dierent shapes of gyoza with different amounts of filling. Comparing the difference among the gyoza, they laughed together, saying “your personality appears in the gyoza you make.”142536Japanese Cooking Class in Ningyocho hosted by att.JAPANProfessional Cooking Teacher (Chie-san)Student’s CommentFrom JapanI participated in the cooking class for the rst time. Before joining the class, I thought that cooking Japanese dishes took time and care, but it was very surprising that we actually made lots of dishes in a short time. I learned how to cook crispy gyoza, and I will try it at home!Ito Ryokan is located in Ningyocho, a shitamachi historic town that retains the atmosphere of the Edo period (1603–1867) and has been renewed in 2018. Guests are welcomed by the friendly sta with great hos-pitality that will make you feel at home. Since there are many guests from overseas, Ito Ryokan is holding various events such as origami (paper folding) class and shamisen (music instrument) class. From September 2018, they are hosting a cooking class with the collaboration with att.JAPAN!Location:Next Cooking Class:Learning the Basics of Japanese Food February 22 (Sat), 2020 11:00 – 14:00 How to apply: Contact us via e-mail (att-japan@nex.co.jp) or by telephone (03-6384-1471)For more information and applying, please visit this site:http://att-japan.net/en/archives/1358att.KitchenMs. Chie is a professional cooking instructor who teaches the basics of Japanese cooking. She has deep knowledge of authentic Japanese dishes and teaches the deeper culture of Japanese cooking in an understandable way. Simple yet profound taste of each dishes will make you want to learn more about Japanese cooking. e participants for this cooking class were Santee, a Nepali student studying in Japan, and Madoka, a Japanese girl. is time, we learned how to make gyoza, eggplant agebitashi (deep-fried and marinated) and corn rice.AdviceScan here for more recipewith picturescrispy!After washing rice and putting it in a rice cooker, shave corn from the cob using a knife and add them to the rice cooker. Corn ricee point is to put the cob into the rice cooker with rice and corn, as the cob releases nice umami while cooking and the rice absorbs the umami to make it more avorful. en, start cooking with a regular cooking course. As they used a whole corn on the cob, the corn rice was very rich in corn, with half rice and half corn.123When you cut the eggplant, make some angular slits on the skin so that the eggplant can absorb avor better and it makes it easier to eat as the skin will be easier to peel o with chopsticks or your teeth.Eggplant agebitashiAfter deep-frying the eggplant, put it into a marinade and let it cool down so that it can absorb the avor.Although eggplant agebitashi is one of the standard Japanese dishes, Santi had never tried it yet, so she was really looking forward to eating it.123In order to make crispy gyoza, take time to thoroughly smother them by leaving them on high heat with a lid on.att. JAPAN Winter/2019-2016 att.Kitchenatt. Kitchen
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