•Tonkatsu(loin/filet)
This food is pork stake deep fried with batter made of panko(Japanese bread crumbs).
Pork stake parts usually are loin or filet(tenderloin), loin has more fat and is larger, it's completely up to your preference which one is better. And you can't forget about tonkatsu sauce when eating it. In this class, we grain sesame seeds and add them to tonkatsu sauce.
•Cabbage salad
This is just shredded cabbage, tonkatsu almost 100% comes with this cabbage.
You see a lot of Japanese deep-fried food with Cabbage salad. Cabbage has a lot of water in over 90 % of itself, so it can help you restrain meat fat and digest deep-fried food easily. It would take time to cook fried food but this one is super quick so it's balanced in many ways.
•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 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 Tonkatsu
* How to make Cabbage salad
* 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 Tonkatsu(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.
Duration of this cooking class is 2.5 hours.
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.
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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