Today we held a Family Cooking: Ramen & Gyoza Class with a mother and her two children, one in 2nd grade and one in 6th grade. Their request was to make ramen and gyoza.

However, one of the children had an egg allergy, which meant we couldn’t use our usual noodles. I quickly ordered egg-free noodles, and thankfully they arrived just in time. We used them and cooked miso ramen, and the result was delicious—just as good as regular noodles.

Making gyoza took some time—rolling out the wrappers and wrapping the filling—but everyone enjoyed the process. With each piece they made, the children’s skills improved, and they worked hard while having fun.

For the ramen broth, we used kombu (kelp) and dried tuna flakes. The children were amazed: first by the kombu broth, then again when we added the tuna flakes, again with the miso, again with soy sauce, and finally with a pinch of salt at the end. Each step brought excitement and joy, which made me deeply moved as well.

They said everything was “so delicious!”—and I was truly happy to hear that. I think they’ll be able to recreate the dishes together during the summer holidays.

Original post: Instagram

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