・Ramen
We are particular about miso, an ancient Japanese food culture, and use a variety of miso that has been handed down from all over the country, and only serve miso ramen.
・Onigiri
Rice has been a staple food for Japanese people since ancient times. However, in recent years, due to the diversification of dietary habits, fewer people are eating rice. Provides instructions on how to make onigiri with tuna mayonnaise and pickled plums.
・Sushi
Finish: The key to making delicious mackerel sushi is the amount of vinegar on the mackerel and the amount of sushi rice.
・Gyoza:
We will introduce you to the basic method of making soup dumplings. The vegetables used are chives and green onions. If you use it during the season when Chinese cabbage is available, you can make gyoza with even better texture.
Ramen is a noodle soup dish and perhaps one of the most popular Japanese dishes. There are many flavours of ramen, such as Shoyu (soy sauce) ramen, Miso ramen, Tonkotsu (pork bone) ramen and so on. Common toppings are Chashu (braised pork), Negi (green onion) and Nori (dried seaweed).
Gyoza is a dumpling using wrapping thing dough to hold the inner ingredients. Most commonly, minced pork, cabbage, Garlic and Leek. The origin of Gyoza is from China but it has evolved uniquely in Japan and now quite different from the Chinese one.
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
・Ramen
We are particular about miso, an ancient Japanese food culture, and use a variety of miso that has been handed down from all over the country, and only serve miso ramen.
・Onigiri
Rice has been a staple food for Japanese people since ancient times. However, in recent years, due to the diversification of dietary habits, fewer people are eating rice. Provides instructions on how to make onigiri with tuna mayonnaise and pickled plums.
・Sushi
Finish: The key to making delicious mackerel sushi is the amount of vinegar on the mackerel and the amount of sushi rice.
・Gyoza:
We will introduce you to the basic method of making soup dumplings. The vegetables used are chives and green onions. If you use it during the season when Chinese cabbage is available, you can make gyoza with even better texture.
chikuzan
I am a foreigner who has lived in Japan for 20 years. My wife is Japanese. I am raising three children. Eight years ago, I bought a Kyomachiya and now run a share house and gallery. Last month, Andy, who moved in, suggested an air kitchen. I'm thinking of starting up a "residence type gallery" and "residence type home party" right away. Although this is an inexperienced way of thinking, I am looking forward to spending time with people who have the same interests and impressions as me. Would you like to make rice balls, sushi, ramen, gyoza, etc. together? Monto Chikuzan
The closest station
Nijyo Station
How to get to the station?
From Kyoto Station: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 1 hours.
Up to 8 people can join chikuzan's cooking class.
It costs 3500 per person.
Please go to Nijyo Station which takes 5 mins from Kyoto Station. Then chikuzan (host) will pick you up there!
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
