•Sake no hoiru yaki (Roasted salmon in foil)
This food is salmon with some different vegetables wrapped in foil and roasted.
Ingredients are salmon, onions, and Japanese mushrooms such as shimeji, enoki, eringi, maitake, and so on(only one or two kinds in this meal). Condiments are simple, cooking sake, salt and pepper, and butter. The best thing to roast in foil is you can put all the smells and tastes of food into it, which makes food rich and so good. You can tell full of umami taste once you eat it.
•Tamagoyaki (Japanese rolled omelet)
This is a type of Japanese omelette that is made by rolling together several layers of fried beaten eggs. You often see this in a lunch box in Japan. It is a classic and best Japanese side dish that goes well with almost any Japanese food. Once you add it to the table, its color, bright yellow, will make your meal look even more yummy.
•Tsukemono (Japanese pickles)
This is pickled vegetables in salt, vinegar, miso, etc. There are many different kinds of pickles here in Japan and one of the most common traditional Japanese dishes. We often use Japanese radishes, cucumbers, carrots, eggplants, and so on.
•Miso shiru (Miso soup)
This is a soup made of dashi broth and miso with some ingredients. Miso soup is Japanese soul food, if you are born here you never miss eating it, one of the most common traditional Japanese dishes as well. There are many varieties of its ingredients. I'll use tofu, fried thin tofu, and some other fresh ingredients suitable for the season.
•Haku mai/Gokoku mai (white rice/mixed grain rice(optional))
Japanese rice is usually sticky compared to any other kind, and soft, even you can tell sweetness and flavor from its own.
It is said that grain rice is considered healthier in general because of its nutrients. It has more fiber, and vitamins and can slow down blood sugar levels. But it has a thicker and harder texture to eat compared to white rice. Also, it usually takes more time to cook it. It is totally optional which one to cook.
If you have any cooking requests or inquiries, feel free to reach out to me.
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.
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
Japanese popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.
Japanese preserved vegetables, usually pickled in a salt, brine or a bed of rice bran. They are often served to satisfy the balance with other dishes in sensory, authentic and nutritious consideration. Tsukemono are raw vegetables and think of them as a type of salad with the added benefits of lactic-acid fermentation.
In my class, you will learn
* The general theme of the Japanese set menu
* How to make Sake no hoiru yaki
* How to make Tamago yaki
* How to make Tsukemono
* How to make Miso shiru
* How to prep and cook Japanese rice on the stove.
One cooking per group and take turns except for roasted salmon(for each person). I can tell you cooking tips and some other cultural stuff especially real life in Japan.
You may take notes or take photos or videos during this lesson in order to cook them on your own at home.
Hi, my name is Rin, I love cooking and am crazy about delicious food. I gained experience working in a restaurant for six years, I spent two years in another restaurant, learning a lot during those eight years.
I studied abroad in the United States for 9 months and I sometimes invited friends over and shared my food. I enjoyed seeing friends happy with my cooking, which made me want to share my food with the world.
Last, but not least, I love to communicate with people, and I’d love to meet new friends.
The cooking place should be my home, Konandai on the JR Negishi line, less than 30 minutes from either Yokohama or Kamakura station by train. There is a hiking trail to Kamakura near here, if you love nature and outdoor activities, it's worth trying!!
These areas have a lot of attractive things, and you can stop by along the way of your visit or back. I can share with you my favorite places to go and recommendations.
Check out my food below
Instagram ID: rinchancafe
The closest station
Konandai station
How to get to the station?
From Yokohama or Kamakura station: 25mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 3 people can join Rin's cooking class.
Please go to Konandai station which takes 25 mins from Yokohama or Kamakura station. Then Rin (host) will pick you up there!
It costs 5000 per person.
Duration of this cooking class is 2.5 hours.
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.
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