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Monthly Archives: January 2013

February 2nd: Peko’s Eikaiwa Afternoon Tea: Knish Making Cooking Class

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This weekend I will be holding a knish making class!  Side dishes will include israeli salad and sautéed beets.

I will also be serving dessert and of course Tea! Please come join and bring your friends along as well!

「2月2日」英会話アフタヌーンティー

キニッシュメイキング料理で英語レッスン

キニッシュとはポテトで作られている伝統的なジューイッシュ料理です。色々な作り方がありますがこのレッスンでは二種類のキニッシュをみんなで作ります。そして伝統的なジューイッシュのサイドディッシュも作ります。レシピはオーガニックでヘルシーな材料を使っています。

一緒に英語で料理を楽しみましょう!

メニュー

ポテトのキニッシュ (2種類)

ビーツソテー

イスラエルサラダ

デザートをご用意しております。

場所:ブルックリン

時間:2時から5時

参加費:40ドル

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2月の英会話アフタヌーンティーレッスン


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「2月2日」英会話アフタヌーンティー

キニッシュメイキング料理で英語レッスン

キニッシュとはポテトで作られている伝統的なジューイッシュ料理です。色々な作り方がありますがこのレッスンでは二種類のキニッシュをみんなで作ります。そして伝統的なジューイッシュのサイドディッシュも作ります。レシピはオーガニックでヘルシーな材料を使っています。

一緒に英語で料理を楽しみましょう!

メニュー

ポテトのキニッシュ (2種類)

ビーツソテー

イスラエルサラダ

デザートをご用意しております。

場所:ブルックリン

時間:2時から5時

参加費:40ドル

「2月9日」英会話アフタヌーンティー

クラフトカフェー: ティーカップのナチュラルキャンドルメイキング

英会話を楽しみながら手作りのティーカップキャンドルを作りましょう。今回はソイワックスとナチュラルな材料を使ってキャンドルを作ります。

バレンタインアフタヌーンティーセットをご用意しております。一緒に英語でクラフトを楽しみましょう!

場所:ブルックリン

時間:2時から4時

参加費:40ドル (クラフト材料•バレンタインティーセット付き)

「2月23日」英会話アフタヌーンティー

料理で英語レッスン:ポットパイ

一緒に英語で料理を楽しみましょう!今回はポットパイとサイドディッシュ2つを作ります。ポットパイとはアメリカの伝統的な家庭料理です。旬の野菜を使ってみんなで美味しい料理を作りましょう。

レシピはオーガニックでヘルシーな材料を使っています。

メニュー

ポットパイ
バターナッツスカッシュのポタージュ

ケールのシーザーサラダ

デザートをご用意しております。

場所:ブルックリン

時間:2時から5時

参加費:40ドル


Surprise Party- DIY Centerpieces

This past weekend was my parent’s 60th Surprise Birthday Party.

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I decided to make my own decorations instead of buying a bunch of flower bouquets that would eventually be thrown away after.

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I started out by collecting a bunch of class bottles and jars (which is actually already one of my hobbies).  I then gathered all of my crafts supplies (ribbons, papers, and fake flowers) and I took out my hot glue gun and  decorated each jar with an assortment of materials.  I included a piece of Japanese printed origami paper on each jar as well.

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I also made paper flowers on sticks to put into each jar.  I made these flowers by taking strips of paper and folding them like an accordion. I then taped the ends of the strip together and pushed the paper down in the center and glued it with my hot glue gun.  Unlike real flowers, these flowers can be kept forever!

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I used some real flowers as well by taking one bouquet of flowers and cutting their stems and then sticking them into grapevine wreaths.  These can be hung up after and the flowers will dry naturally leaving you with a beautiful dried flower wreath.


1/25 NY de Volunteer Happy Hour Fundraiser: Live Performance

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On January 25th, NY de Volunteer will be holding a Happy Hour Fundraiser to raise money for children to participate in Japanese cultural lessons.

The Happy Hour Fundraiser will be held at Legends Bar from 6:30-11pm

There will be a live performance by guitarist Yoshiki Miura as well as a raffle and much more!

My good friend is helping to organize this event so please check it out if you get a chance!

For more details please visit: NY de Volunteer Happy Hour Fundraiser

 


Wreath Making with Natural Materials

This past weekend I held a wreath making class. We used a combination of natural and handmade materials for our wreaths.  Some of the natural materials included dried oranges and lemons, nuts, cinnamon sticks, and anisette.

I prepared a few snacks and sweets as well: Macrobiotic bundt cake, hummus and beet spread sandwiches, and dried cranberry vegan scones. I paired them with Mariebelle English Breakfast tea.

Everyone’s wreath came out great! Thank you for coming!


Kansai Style Japanese Sukiyaki

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One of the main differences between Kanto-style Sukiyaki and Kansai style is that when making Kansai style Sukiyaki the meat is fried first in tallow (which is basically beef fat) before adding the sauce and other ingredients.  Usually in the kanto region of Japan Sukiyaki is stewed without the meat being fried first.

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We decided to buy the sukiyaki meat at Japan Premium Beef  which is located on 57 Great Jones Street.  Because we don’t eat meat that often, we decided to go all out and get high quality sukiyaki beef.  The quality and selection of the beef at Japan Premium Beef is much better, in my opinion, than any of the Japanese or Asian groceries in the city.  I hear that have a sale on certain cuts on Wednesdays although I have never gotten the chance to go on a Wednesday.  One of the perks is that when you buy sukiyaki meat here they include the tallow for free. It is difficult to find tallow being sold at the Japanese grocery stores in NY so I was really excited.

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We did, however go to Sunrise Japanese Supermarket for the other ingredients like shungiku (chrysanthemum leaves), shiitake mushrooms, shirataki (jellied noodles made out of “devil’s tongue”), hakusai (napa cabbage) , and negi (Japanese scallion).


Matcha Yokan-Japanese Traditional Dessert

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Yokan is a Japanese dessert that is made of bean paste (typically adzuki or white kidney beans), agar, and sugar.  We received this yokan as a gift and it was delicious!  This yokan is made of matcha and shiroan (white kidney bean paste).  I personally prefer yokan made out of shiroan compared to adzuki.  In New York you can find yokan at Japanese supermarkets like Sunrise Supermarket (41st Street btw. 5th + Madison) or for a higher quality yokan you can go to Minamoto Kitchoan which is located near Rockefeller Center.

However the one that we had was Toraya Yokan which is very famous and high reputation.  If you are ever in Japan please visit one of their shops: Toraya Website 

They also have some locations in California!


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