Food Festa: Nihonbashi Food Tour

November 15, 2013November 15, 2013Leave a comment

On November 1st, I was lucky enough to participate in a Nihonbashi tour focusing on “Umami,” or the fifth taste, that is very common in Japanese. The 90-minute tour included discussion about nori, katsuobushi and dashi, and general panel discussion. It was coordinated by Japan Food Festa as part of a month-long celebration of Japanese food and culture.

I participated in the first tour of the day. We met at Mitsukoshi Department Store, one of the oldest in Japan, in downtown Tokyo. To start the tour, they described the importance of the Nihonbashi bridge (which has a huge highway running above it now so a bit of an eyesore). The bridge dates back to Edo period and this was one of the main merchant areas. Therefore, many of the oldest shops in Tokyo can be found here.

Freshly grilled nori was served

Our first stop was Yamamoto Noriten shop specializing in nori (seaweed) that was founded in 1849 during the Edo Era. The manager gave a brief presentation about the store and its history. We given samples of nori prior to grilling to get the taste of it. Then the nori was freshly grilled in front of us and we were given another sample. I enjoyed both samples. The first tasted light and “of the sea” while after grilling it, the flavors intensified. The store offers various types of nori for purchase as well as nori crackers and snacks. We sampled a few and I can’t wait to go back and purchase some!

Our second stop was Ninben which specializes in katsuobushi and was founded in 1699. Katsuobushi is the dried tuna that is thinly shaved to put on many Japanese dishes, found in furikake (condiment sprinkled on rice), or a key ingredient in dashi. The manager gave a presentation on the company and how katsuobushi is made. It’s a detailed process that results in a product that is only 14% water, one of the driest foods in the world. To be honest, it sounded like wood when you tapped it. The manager also demonstrated how they freshly shave the katsuobushi and had other tour participants give it a try. You definitely had to put some muscle in it! Luckily for us, they now have machines that will shave the katsuobushi so all you need to do is open a packet.

Dashi bar in Ninben store

Attached to the store was a dashi bar. Yes, you heard right. A dashi bar. I made a joke beforehand that we were going to go to a dashi bar to sample and imagine my glee when I got to do just that! We were given the basic katsuobushi dashi to sample. Then we were instructed to add some soy sauce and taste again. Then salt and taste again. With each addition, I felt that the depth of flavors increase.

Time for some dashi tasting

Once we completed the store visits, we headed back to Mitsukoshi Department store where we were able to view their tea ceremony room. Even with all my tea lessons, this was the first I had seen and/or used a traditional square entrance. The door was so samurais would have to remove their swords prior to entering the tea room and thus everyone became equals. Once in the room, we participated in a panel presentation and a Q&A regarding the products and the flavors of umami.

To enter the room, you must slide through this tiny door

To conclude, Yukari of Food Sake Tokyo (amazing blog and travel book that is a necessity for any foodie traveling to Tokyo) summed up the tour and experience. She explained that Japan’s traditional washoku cuisine is up for UNESCO Intangible Cultural Heritage list and should be decided upon in December. If it receives the designation, it will help to preserve this traditional cuisine as well as provide greater options for foreign chefs to come, learn, and work in restaurants specializing in washoku. Once the presentation was complete, we were given a quick tour of the depachika (basement food floor of most major department stores). It truly is a foodie’s paradise with gorgeous bento boxes, pickles, wagashi, and more.

I want to thank Food Festa for putting on a great tour to delve a deeper into Japanese food and umami. I learned so much during this tour and it has made me more confident in understanding the process behind some of Japan’s most common ingredients.

Sukiyaki Cooking Class

October 21, 2013March 14, 20154 Comments

Sukiyaki – Japanese one pot meal that are common in the winter

I think fall has skipped Japan all together and we’re heading full-steam into winter. Sad, but true. However, there is some silver lining to winter approaching…sukiyaki!

On Saturday, I headed to Tokyo for a sukiyaki cooking class with my foodie friend. Sukiyaki is hands-down my favorite Japanese winter dish. I’ve tried a few different nabe (hot pot cooked at table) but always finish a meal wishing I had gotten sukiyaki instead. I was sure it was easy to make but sometimes it’s easier to have someone show you the first time.

Buddha Bellies Cooking School has long been one of my favorite Tokyo stops. I routinely check out their website to see what’s happening and what classes I can join. It all started over a year ago when I took the first udon-making class for my birthday. It was a wonderful night spent with our gracious host Ayuko, new friends, and my husband. Those living abroad know how lonely birthdays (or holidays) can be so feeling like you’re with “family” makes it easier.

My friend prepping the warishita sauce for sukiyaki

But I digress; this post is about sukiyaki and its deliciousness. Ayuko started the class by explaining the basic history behind the dish. There are different stories on how sukiyaki came about. But the one consistency is that prior to outside influence, the Japanese did not eat much meat. When westerners started coming to Japan in the late 1800s, they wanted beef and the Japanese being unaccustomed to preparing beef would boil it in pots with soy sauce.

The other cultural tidbit that we learned was that there are two types of sukiyaki, Kanto- and Kansai-style. The first major difference is the sauce. The Kanto-version requires warishita sauce to be prepared ahead of time. For the Kansai-version, it is added after the beef has begun cooking. There is also a variance in sauce flavor. People in the Kanto prefer a saltier version while the Kansai area prefers a sweeter version.

Beautiful vegetables chopped and ready for sukiyaki

Since we were in Tokyo, we were learning the Kanto-version so first up was making the warishita sauce. The sauce was ridiculously easy to make. We mixed together soy sauce, mirin, sugar, salt, and sake. Brought it all to a boil and allowed it to cook off the alcohol before letting it cool. The sauce actually improves after a few days so make it ahead of time and you minimize prep on the day.

After we had the sauce was complete and cooling, we moved onto the vegetables. We cut and prepped onions, cabbage, carrots, tofu, and mushrooms. We added a hashed “X” on each mushroom which I thought was done for presentation alone but discovered it actually allows more sauce to seep into the mushroom. Yummy!

We also cut the grilled tofu in the traditional way Japanese do which means on your hand. Yes, you heard right! We were both a bit freaked out about cutting our fingers off but in the end, it all worked out well and we had nicely cut tofu.

Learning to make Japanese omelet

With the sukiyaki platter ready to go, we moved onto our appetizer platter. We made a dish called namasu which is pickled cucumber and wakame seaweed, Japanese egg omelet, and a decorative sushi roll.

Our teacher Ayuku demonstrating how to make decorative sushi

Our finished appetizer plate

Then it was time to begin our feast! There is a process to how items are added to the sukiyaki dish. First, we placed a beef fat cube in the pot instead of oil to grease it. Most grocery stores and butcher shops offer beef fat in the meat section. I had always wondered what those white cubes were in the basket and now I know! Then the first round of beef is added with some of the warishita sauce. Only beef is added for the first round is to allow it to further flavor the sauce with its juices. After we gobbled up the delicious marbled beef, we added more beef, mushrooms, onions, cabbage, grilled tofu, shirataki noodles, and shungiku (garland Chrysanthemum). Let it all cook and then time to eat.

First into the sukiyaki dish is marbled beef

The traditional way to eat sukiyaki is by dipping it in a raw egg. You break the egg in the bowl provided, whip it, and then dip the beef into it prior to eating. It helps to cool the beef and the egg cooks slightly on the surface. There’s an added richness this way but don’t feel you have to do it. The meat and vegetables were equally delicious without.

I’m so excited to add sukiyaki to my cooking binder as its quick, communal, and the perfect dish for these cold days. What’s your favorite winter dish?

xxCourtney

Enjoying a crisp sake from Niigata prefecture with our sukiyaki

My Birthday Celebration: Eating my way across Tokyo!

September 29, 20134 Comments

Not a traditional post but I know several were following my photos yesterday as I literally ate my way across Tokyo! So here was the rundown of where we ate and my thoughts on each. The pictures are all from my iPhone as I wanted to stay “in the moment” as much as possible (which can sometimes be hard with a dSLR attached to your face).

On our Tokyo Birthday Celebration, the first stop was lunch reservation at Kimono Wine Bar & Grill. I have been dying to check this place out. Not only does the menu look great but they are always hosting themed nights like wine pairings, creatives, movie viewings, and more. I love any place that combines programming with good food! After finally making my way here, I have a feeling this will be a routine stop on our Tokyo trips. They describe it as an “oasis” and I think this is a perfect description. We were in the heart of Tokyo yet the street and neighborhood was laid-back and removed from the daily bustle of one of the world’s largest cities!

I made reservations because I have heard it fills up quickly on the weekends but when we showed up for a late lunch, we were the only ones (a few trickled in afterwards). Not sure if it’s because we visited on one of the few non-holiday weekends in September/October but it gave us the option of eating inside, or on the patio. Since the air has finally begun to cool off, we sat outside and enjoyed the gorgeous weather!

Spanish cidre for an afternoon lunch on the patio

Now to the food. The food is described as Euro-fusion. We only had the brunch menu, which has been extended to include Saturdays and Sundays till 4PM. The menu offered a diverse blend of American and European style dishes. There was chorizo, eggs benedict, bagels, and burgers to fill your stomach along with special brunch cocktails and an extensive wine and beer list. I opted for their swordfish “burger” which I have heard great things about. The swordfish was grilled and then topped with a tomato/onion salsa, avocado, and a special Thai-inspired sauce. My husband selected the pulled pork burger with cole slaw. We thoroughly enjoyed both dishes but the dessert was what took the prize for me! When it came to the final decision of making a choice on where to eat, I opted for Kimono Wine Bar & Grill because they mentioned their famous almond cake with brown butter sauce was back on the menu. Hmm…I love almond cakes so I had to try it. Wowser, even my husband was wanting “just one more bite”….

My swordfish “burger” which I highly recommend

My husband opted for the pulled pork sandwich which he quickly devoured!

Almond cake with brown butter sauce. I MUST go back soon for this!

After lunch, we meandered the half kilometer to the National Art Center Tokyo where there’s a special exhibit (through October 2013) on American Pop Art. The admission price was 1500 yen but worth every penny in my eyes. This private collection of John and Kimiko Powers included artwork from all the Pop Art Masters including Andy Warhol and Roy Lichenstein. No pictures were allowed inside so all you get is this picture of a 3D replica of the 200 Campbell Soup Cans. On a random note, I found it hilarious that the museum’s gift shop was selling actual Campbells’ soup cans for a pretty high price!

A little slice of Americana

Then it was off to find Sadaharu Aoki patisserie. I discovered him while I was researching for our Paris trip in May. I was intrigued because he was a Japanese man who was told he would never open a French pastry shop. As a dramatic show of defiance, he went to Paris where he opened several shops that were well-received. In recent years, he’s returned to his homeland and opened several shops in Tokyo. We went to the Midtown location since it was the closest. We got the 6-pack macaroon box at a whopping 1840 yen! (As my husband says, I have expensive taste!) We selected the Japanese-inspired macaroons that you typically don’t find elsewhere. Flavors such as matcha (green tea), yuzu (Asian citrus), hoija, black sesame, and wasabi.

We then headed outside to the lawn of Midtown where we enjoyed our macaroons with Spanish cava. Yes, a sparkling wine bar has been set up on the lawn. Do they do this all year round?! I don’t know, but I think it’s a brilliant idea. And for the macaroons, I loved the Asian-flavored combinations but was slightly disappointed with the filling. It was incredibly dense and seemed almost gelatinous to me. My preference is flavored fresh cream fillings. That being said, I will return for the black sesame and yuzu macaroon!

Birthday girl with macaroons (aka my birthday cake) and cava

After the sugar rush, we were in need of some substantial food so we hopped the train to DevilCraft. It’s a craft beer bar that serves up pizza including Chicago Deep Dish pizza. They recently opened a new location but we went to the original restaurant near Kanda station. The first floor bar has seating for approximately 12 persons in a trendy, albeit tight, space. The restaurant does have two additional floors but all were reserved for Saturday night. We ordered a small Chicago deep dish pizza to share. What came out would be classified as a personal pan pizza by American standards! However, it is deep dish and we had plenty to eat beforehand so we were fine with the smaller portions. Can’t wait to head back here soon with an empty stomach!

Chicago deep dish pizza in Tokyo

So with that, we decided it was time to leave Tokyo and head back home for the day. It was an absolutely wonderful birthday! I was so happy to finally get to try these restaurants and stores, however, I may need to be head that way more often because my stomach is growling again…

Courtney

Kabocha Vanilla Chai Ice Cream

September 25, 2013March 14, 2015Leave a comment

Kabocha Vanilla Chai Ice Cream (and yes, I need to update photos!)

This was a recipe I created a year ago for a Food52 ice cream contest. I surprisingly made it to the semifinals (call it beginner’s luck) but lost out in the final week of voting. That being said, this recipe is killer for fall time. It’s the perfect blend of fall ingredients mixed with those warm flavors of chai tea and vanilla. Enjoy!

Kabocha Vanilla Chai Ice Cream
Adapted from Jeni’s Splendid Ice Cream

Roasted Kabocha Squash
2-3 lb Kabocha squash

Preheat oven to 400 degrees F. Cut the squash in half; remove seeds and membranes. Place cut side down on a baking sheet and roast for 40 minutes until soft when pierce with fork. Let cool slightly. Scoop the flesh into a food processor and puree until completely smooth. Measure out 1 cup of the kabocha puree for the ice cream; reserve the rest of the puree for another use.

Chai Milk Base
1-inch piece fresh ginger, cut into thin rounds
1 cinnamon stick
1 tsp black peppercorns
5 whole cloves
3 cardamom pods
1 vanilla bean, scraped
3 cups whole milk
3 Darjeeling tea bags

Combine first 5 ingredients in medium saucepan. Mash slightly with a wooden spoon. Add in whole milk and place over low heat. Simmer for 20 minutes. Remove from heat and place tea bags in milk mixture. Let steep for 10 minutes. Remove tea bags and strain mixture. Measure 2 cups of the chai milk mixture for recipe; discard remaining milk.

Ice Cream
2 cups chai milk base
1 TBSP plus 1 tsp cornstarch
1 ½ ounces (3 TBSP) cream cheese, softened
1/8 tsp fine sea salt
1 ¼ cups heavy cream
2/3 cups sugar
2 TBSP light corn syrup
1 cup kabocha puree
¼ cup maple syrup

Mix 2 TBSP of chai milk base with cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth. Add kabocha puree and maple syrup and combine until smooth.

Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Place ice bath in the refrigerator and leave for at least an hour, or preferably overnight.

Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press the sheet of parchment directly against the surfact, and seal with an airtight lid. Freeze until firm, at least 4 hours.

Wednesday Morning Tea Bliss

July 31, 2013Leave a comment

Delicious wagashi and matcha tea

It’s been awhile since I posted about my chado, or tea, lessons so here it is…

I’m still trudging along and learning new procedures. A fellow student and I applied for the basic certificate of chado through our school. Our sensei (teacher) helped us prepare the application form which she submitted this past weekend. Woohoo! We’re on our way to becoming official tea students!

Fellow tea student practicing tea ceremony

In the meantime, we are practicing several new procedures. Over the past few weeks, I have learned a soothing summer tea ceremony, how to properly serve tea to Japanese royalty, using a leaf to cover my mizusashi, how to serve tea to royalty and their assistants, and how to perform tea ceremony with a shelf. Yes, there are literally numerous variations to each procedure I learn. It’s been fun and challenging but I love every minute of it. We have 16 procedures to learn for this basic certificate and I’ve only covered about half. I definitely have my work cut out for me by this November!

Fellow tea student enjoying tea during our weekly lesson

I won’t only be preparing for the tea certificate but several performances in late October and early November. I am excited to get out and try my skills again in front of guests. But until then, I will thoroughly enjoy what I refer to as my Wednesday Morning Tea Bliss. It’s my mid-week recharge where I get to enjoy delicious wagashi (Japanese sweets), matcha tea, and girl time.

xxCourtney

Top 3: Seoul, South Korea

July 28, 2013Leave a comment

View of Seoul at dusk

I recently had a friend write me to ask for my top three things to do in Seoul. He had browsed my blog knowing that I went to Seoul this spring but found no general travel info (other than the awesome cooking class post HERE). It’s true. This spring/summer has been a whirlwind and I haven’t gotten around to blogging more about my Seoul trip.

So here it is: My Top 3 for Seoul, South Korea!

Locks of Love – Seoul

1. Seoul Tower/Locks of Love.
I seriously thought this was going to be über-cheesy. But the view alone over the city is worth it. We went up a little before sunset so we got to take pictures with daylight and at dusk. We didn’t go up the Seoul tower but just walked around the area at the foot of it. There is a gift shop, restaurant, coffee shop, and plenty of places to sit and enjoy the view (or a picnic if you planned well enough!). You can take a cable car to the top of the mountain (which we did) or there are walking paths up to it. Don’t forget to bring a lock to leave behind!

Near Seoul Tower at dusk

2. Nanta Show.
This is a long running show in Seoul and for good reason. It’s Stomp-esque but they use kitchen knives, pots and more to make the beats. They engage the crowd as they work to get the meal complete for the wedding party. There are several theaters showing Nanta around Seoul. We went to the Chungjeongno which is the biggest theater.
Location: Various locations; Click on Nanta Show link above.

We learned to make kimchi at Kimchi World

3. Food, food, & more food!
Koreans take their food very seriously. From street food to restaurants and coffee shops, their passion for good food is evident. We definitely only grazed the surface of this delicious cuisine but here were a few of our favorites from our short time there.

Stone bibimbop Cooking Class
Credit: L. Cordes

O’ngo Food Communications
They offer cooking classes and food tours. You can check out my blog post on the cooking class or head to their website for the full offerings.
Location: Jongno-gu, Nagwon-dong 55-1 3rd Floor, Seoul, Korea

Green tea latte with green tea tiramisu at O’sulloc

O’sulloc Tea House
This tea shop is famous for good reason. Stop for an afternoon tea/pick-me-up here. Their desserts were amazing. I got the matcha tiramisu. Heavenly!
*Note: Seoul in general has a lot of tea and coffee shops. They have unique offerings that I haven’t seen many places. Plus most have free wifi making it great to check-in if needed.
Location: Cheonghwi Bldg. 1st Fl.; 33-1, Myeong-dong 2(i)-ga; Jung-gu, Seoul

Enjoying some street food in Seoul
Credit: L. Cordes

Street Food
Quite possibly my favorite part of Seoul. I could just eat my way all around! Topokki, hot and spicy rice cake, were my favorite. Another good choice is ho-ddeok, or Korean pancakes on the go.Sanchon – Korean Temple Food

The many vegetarian dishes of Sanchon

Sanchon – Korean Temple Food
This was definitely an unique experience for Seoul. It wasn’t cheap at about $60 per person for the set meal but you will NOT leave hungry. There was so much food that we actually felt bad sending it back. The setting was tranquil and pleasant. And where can I please find these lotus flower lanterns?!?
Location: 14 Gwanhun-dong, Jongno-gu, Seoul, South Korea

Kyotofu
Yes, we live in Japan so Japanese cuisine probably shouldn’t have been on our list but I’ll be honest, we went for the desserts. They had some unique combinations such as chocolate cake with miso caramel. Their overall food was delicious as well.
Location: Various locations; Click Kyotofu link above.

We definitely have some LOVE for Seoul after this short trip!!

A Weekend with Friends

July 7, 20134 Comments

Beach near bills Shichirigahama

So you’ve probably been wondering why I’ve been MIA. I’ve been slowly trying to get myself back into the groove of work, household chores, exploring Japan, and transitioning back to reality after the Camino. It hasn’t been an easy transition and there are days when I just want to hop the next plane back to Europe!

This weekend, however, was not one of those times. My good friends from Iwakuni came up to visit me. It’s always great fun catching up with friends but we also had a pretty epic weekend! We checked two major Japan to-do’s off my friends’ list; Kamakura and Mt. Fuji.

On Friday, we headed to Kamakura to see the Great Buddha and Hase-dera Temple. We stumbled upon an awesome macrobiotic/hemp café where I had some delicious hemp curry in this groovy little spot. In the evening, we headed to the coast between Kamakura and Enoshima to enjoy dinner at bills. My friends are foodies too so we ooh’d and ahh’d over the meal. We all got different main dishes so we were able to sample the menu as much as possible. We also followed it up with his famous ricotta hotcakes with bananas and honeycomb butter. Delicious! (It is also noteworthy that we all walked away with one of his cookbooks to continue recreating his dishes at home!)

The following day, we hiked Mt. Fuji. It was a nasty day with typhoon-level winds, clouds obscuring any views, and rain. It was the epitome of my husband’s phrase, a “memory maker,” which basically means probably not the most enjoyable hike but one that you will forever tell stories about! Our friends and family will hear stories of being pulled off our feet by these winds, getting our “exfoliating” scrub by lava rocks with each gust, and walking in the clouds.

So with that, I’m going to share my attempt at bills’ wonderful Rosewater Lemonade. I had it for the first time over a year ago and have tried to recreate it several times. It’s delicious and a little bit of rosewater goes a long way. An easy way to dress up a simple lemonade!

Rosewater Lemonade
inspired by bills restaurant

1 cup freshly squeezed lemon juice (approx. 5-6)
3 cups water
½ TBSP rosewater
Simple syrup, to taste

Simple Syrup
1/3 cup water
1/3 cup sugar

To make simple syrup, place water and sugar in pan on stove top. Bring to a slight boil until all sugar has dissolved. Cool.

Squeeze lemons and place in pitcher. Add water and rosewater. Mix well and add as much simple syrup as desired. I typically like tart lemonade but I find with the rosewater, a sweeter lemonade works better. Add ice and lemon slices for garnish. Enjoy!

O’ngo Cooking School – Seoul, South Korea

May 9, 2013May 9, 20134 Comments

Stone bibimbop
photo credit: L. Cordes

I’ve always loved cooking and baking. From a very early age, I was helping my mother in the kitchen or whipping up what I called “Courtney Creations.” However, it wasn’t until 2006 that I had a travel “a-ha” moment.

My husband and I were planning our one-year anniversary trip to Italy. I was researching things to do while we were there and a pasta-making class popped up. Hmm, I have always wanted to learn how to make fresh pasta….and I love Italian food…and free-flowing Chianti wine, YES please! I promptly signed us up for our first cooking class in a foreign country. Seemed like a small decision at that point in our lives but it has forever changed how I/we travel the world.

Making homemade pasta during our first cooking class
Florence, Italy

The class was loads of fun! We rolled pasta, made friends with our fellow students, laughed over our “red” pasta when one person dumped wine all over the pasta, and had a leisurely late lunch with “family” because let’s be real, we felt like family at that point! There’s something about joining around a table after learning and cooking together that makes you feel connected to those around you more than any other type of tour. It was definitely one of the highlights of our trip and our pasta-making skills have now been shared with many hungry guests in our home.

Fast forward seven years and I have now taken cooking classes and food tours around the world from Spain to Japan. The latest one was on my girls weekend trip to Seoul. Our entire trip to Seoul focused on one of three things: food, photography, and more food. Ok, maybe we mixed some sightseeing into there but you get the point, we were there for Korea’s delicious food and to document this culinary adventure with our cameras.

Our instructor at O’ngo showing us how to properly chop the carrots

We signed up for a custom cooking class by O’ngo Cooking School. We all love the Korean dish bibimbap which consists of white rice, marinated beef, several types of vegetables, egg and the spicy gochujang sauce. It can be served in a metal bowl, or our preferred way, in a heated stone bowl.

The class started at 10AM on but we arrived a little late. Note to fellow travelers to Seoul, the taxi drivers do not know where they’re going and/or they cannot be inconvenienced by dropping you in front of the building. So while the taxis are cheap, we would’ve been better off taking the metro because of clear directions from the metro stop. Instead, we had a taxi driver who dropped us on a major road and pointed down a road before driving off. After 45 minutes of wandering the streets, asking for directions and retracing our steps, we finally stumbled into the cooking school 30 minutes late.

O’ngo cooking school in the heart of Seoul
photo credit: T. Hong-Sandmel

We quickly washed our hands as our instructor began preparing and showing us how to recreate the stone bibimbap dish. The dish is relatively easy and can be cooked quickly in the house. It just requires chopping, marinating and then cooking the meat and several vegetables. Our instructor said that Koreans prefer around 5 different colors in the bibimbap dish (and that works beautifully for food photography as well!). After she completed her demonstration, it was our turn to whip out the dish. We had fun chopping, cooking and taking pictures along the way.

Mixed greens salad with a mustard-sesame dressing

While our stone bibimbaps were sizzling on the stovetop, we prepared a simple mixed green salad. I had never thought of a mustard-sesame dressing but it was divine. The dressing was easy to whip up with mustard, soy sauce, rice vinegar, sugar, sesame oil (Korean sesame oil is fabulous – seek it out!) and sesame seeds. The surprise ingredient to the salad greens was sesame leaves which Koreans think are a good mix with meals that serve meat.

Once everything was cooked, we were able to sit down and enjoy our lunch together. We took plenty of pictures prior to eating but once we did, the room became quiet. The type of silence that comes from enjoying your hard work learning a traditional dish of the culture you’re visiting.

Lunch is served!
photo credit: T. Hong-Sandmel

It was a great experience and we thoroughly enjoyed our time at O’ngo Cooking School. The company offers cooking classes as well as food tours around the city in English. We were unable to do on any of those tours but I hope to next time I visit Seoul.

I’ve included a mixture of photos from the cooking class. My friends allowed me to share their photos as well. It’s nice having friends who are such talented photographers!

Our ingredients for bibimbap
photo credit: L. Cordes

Our instructor showing us how to make bibimbap
photo credit: T. Hong-Sandmel

Now it’s my turn to cook!
photo credit: L. Cordes

My fellow foodie photogs preparing their bibimbaps

Stone bibimbaps cooking on the stove
photo credit: L. Cordes

My best impersonation of Julia Child
photo credit: T. Hong-Sandmel

Welcome to My Table

March 9, 2013March 9, 2013Leave a comment

Hello my foodie friends!

I decided it was time to take the plunge and start my blog. I’m always asked if I have a blog to share my adventures in the kitchen and abroad. To be honest, I was scared after my first blog attempt. I started it in 2010 when we first moved to Japan but I think I took on more than I could handle at that time. A new culture, house, way of life, food, language, etc…..the list went on and on. I needed some time to figure my way around my new “home” and of course, that started in the food department. Did you expect anything less from me??

Join me as I share my adventures around Asia and in the kitchen. I will also be sharing memories, travel recommendations and recipes that remind me of my time in Europe. In between, there will be a few kitchen disasters and fun. That’s a guarantee!

xxCourt

Courtney's Global Table

Enjoying the world through culture, food & drinks!

Category: Eat Asia