Let's practice together on Skype! It seems I posted my topic on a wrong place. But I don't know how to delete this. Please ignore my discussion. I'm sorry.

So far... I got the result of the TOEIC that I took last month. I'll get ¥50,000 from our company as a reward because I got more than 50 above my last score! Actually, I already got ¥30,000 last year. ¥50,000 is the last payment, so I can’t get any more even if I could get a higher score.

Four years ago when I started to study English, no one thought such an old woman like me can improve English skills. So I couldn't say that I want to be a person in charge of English speaking customers but I became it two years half ago.

When our company announced the incentive system, I thought that I wanted to get both ¥30,000 and ¥50,000. Then I got them!

I've reached my goals step by step although it took longer than I expected. However, I haven't achieved my true goal yet! I'll keep working hard on that!

鶏のから揚げ (Japanese style fried chicken) Could anyone please correct my mistakes in this recipe? I only need help from native English speakers. Thank you! Ingredients: 500g chicken thighs 2 tablespoons soy sauce 2 tablespoons sake 1/2 teaspoon grated ginger 1/2 teaspoon grated garlic A pinch of Salt and pepper potato starch (or flour), for coating Vegetable oil, for deep-frying Directions: 1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for around 15 minutes. 2. Heat oil to 170 degrees Celsius. 3. Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken. 4. After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes. 5. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken. 6. After one minute, stir the chicken several times. It helps the moisture to evaporate, it makes the chicken crispy. 7. Take out the chicken from the oil and drain extra oil.

Tonjiru (Pork and Vegetable Miso Soup) Could anyone please correct my recipe? I only need help from native English speakers! INGREDIENTS 150 g thinly sliced pork belly 150 g daikon radish 80 g carrot 100g burdock root 100g konnyaku 1 naganegi or spring onion 600 ml dashi stock 60 g miso 1 tablespoon soy sauce Thinly sliced green onion (potion) Shichimi tougarashi / 7 spice shill powder (option) Directions 1. Peel the dikon radish and carrot. 2. Cut the dikon radish into quarters lengthwise and then cut into thin slices. 3. Prepare the carrot similarly to the daikon radish. 4. Wash the burdock root well, then scrape the skin with the back of the knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrition and good flavor. 5. Make several long shallow cuts lengthwise all around on the burdock root. 6. Shave the burdock root into small strips. 7. Soak it in cold water for about 5 minutes to remove bitterness, then drain. 8. Cut naganegi onion into 2 cm long pieces. 9. Cut the konnyaku into thin short strips. 10. Cut the pork belly into 3 cm thick. 11. Heat the pan over medium heat, place vegetable oil and then add the pork and sauté well. 12. Add the dikon, carrot, burdock root, naganegi onion and konnyaku and stir-fry. 13. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer. 14. Skim from time to time. 15. Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain. 16. Add a 1 tablespoon of soy sauce. 17. Serve the miso soup in a bowl and sprinkle, and then sprinkle thinly sliced green onion and seven spice chill powder (shichimi tougarashi) according to your preference.

It's about time to make my dream come true? My Australian cooking friend encouraged me to have my own cooking classes targeting international tourists.Of course, I would love to do that because it's my long term dream! But so far, I'm not confident yet. He showed me some home pages of Japanese cooking classes targeting international tourists and asked me what I thought. Their dishes didn't look great. To be honest, some of them looked worse than my quick dinner when I was busy or tired. Also, the lesson fees are very expensive!! I guess that the ladies who have their own cooking classes are good at English rather than cooking! Yes! My poor English skill is the biggest problem for now! My friend said, "if you practice the recipe in English, it would be OK". Then, I asked him to judge my capacity for that at the cooking gathering that we had about a week ago. So I felt like it was kind of the test! Then, I wrote the script for my cooking instruction and practice it while cooking. Also one of my language friends helped me with the practice a lot. I really appreciate it!! As a result, I did well! At least, my instruction was a lot better than before and the Australian friend agreed! This time, I learned that practice and preparation are the most important to have a cooking class. Anyway, I need practice more and more! I've recently started posting my recipes on the recipe site to practice for my recipe writing! https://cookpad.com/uk/recipes/3303548-salmon-and-japanese-mushroom-parcel I came up with this recipe because my friend's son from America asked me how to prepare Japanese mushrooms when we went to my local supermarket together. There are many kinds of mushrooms but he has not seen some of them. Let me know whenever you come to Tokyo. Now is your chance to take a free cooking lesson and it can be a good practice for me as well!

Cold Pork Shabu-Shabu with Koumi (flavor) sauce I just started posting my recipes on the recipe site. Could anyone correct my mistakes before I post it! Native English speaker only, please! Every time I ask my kids "what do you want to eat for dinner?", my son always says "I want to eat Pork Shabu-Shabu!". Shabu-Shabu is very popular among Japanese family! It's served cold in summer and it is served hot in winter. So the pork is sliced thinly for shabu-shabu is available year round in Japan. You can substitute sesame sauce or ponzu for the koumi sauce.

Salmon and Mushrooms Parcel This is kind of a scenario or a memo for my cooking instruction and not a recipe. I'd like to instruct like these while cooking. Could anyone correct my mistakes? Today, we are going to make a seafood dish called "Sake to Kinoko no Tsutsumi-yaki". Sake means salmon in Japanese and kinoko means mushroom. Salmon is the most popular fish and its consumption is the highest among fishes in Japan. Although salmon always appears on the market, the best season is autumn because they are the fattiest in this season. There are salted salmon and unsalted salmon but we'll use unsalted salmon today. Sprinkle salt on salmon filets and let them rest for about 10 minutes. In the meantime, we’ll prepare mushrooms. There are many kinds of Japanese mushrooms. It’s said that Japan has approximately 200 kinds of eatable mushrooms, and today, I brought 5 kinds of very common mushrooms shitake, shimeji, enokidake, maitake, eringi. You can get them anytime at any supermarkets but the best season of Japanese mushrooms is also autumn. Actually, the king of Japanese mushrooms is matsutake and it only appears in autumn. The smell of matsutake is amazing! But It’s too expensive to use for daily meals. Cut off the stems of the shitake and slice the caps into thin strips 5 mm thick. Cut off the bits from the base of the shimeji and separate the bunch into bite size pieces. Cut off the bits from the base of the maitake and separate the bunch into bit size pieces as same as shimeji. Cut off one-thirds from the bottom of enokidake and cut it in half. Separate the bunch into small bundles. Cut off the bits from the base of the eringi and tear it into small pieces. Slice the onion. Place a baking paper. Place a fillet of salmon skin-side down on the paper. Arrange onion, mushrooms around the salmon. I also prepared Momiji shaped carrots and ginkgo nuts. Place 5g of butter on the top. And wrap all of them with paper. Lay the parcels in a frying pan and put on the lid. Bake them for about 13 minutes with low heat. Transfer the parcels to the plate and open them when you eat it. Any corrections from native English speakers are appreciated!

A questionnaire about Japanese food.

Could you please answer my questions?

<ol> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">Have you ever tried Japanese cuisine?</li> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">What is your favorite Japanese food?</li> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">Have you ever tried to make Japanese dishes?</li> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">If you have a chance to learn Japanese cooking, what would you like to learn?</li> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">What Japanese ingredients are difficult to get in your area?</li> <li style="margin: 0px; font-size: 21px; line-height: normal; font-family: '.SF UI Display'; color: rgb(69, 69, 69);">What is easy to get?</li> </ol>

Thank you in advance!

I'm looking for a native English speaker who is willing to help me!