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Tokyo Cooking Class
Art of cooking Udon and Tempura, or Dumplings from scratch!!

Cooking Class Menu

●Gyoza class
　Menu:
・Gyoza
・Seaweed Soup
・Tea (Optional: Japanese Beer + $2 for 　each)

Provided at the class:
・All ingredients
・Apron
・All cooking tools
・Printed recipe
・Local Machiya Map (made by the host!)


Dough/
Basic: Flour, Water,
Optional1: Mix with Whole-wheat flour, Water
Optional2: Rice powder, Water (Gluten free dough)

Filling/ 
Basic: Pork, Chinese cabbage, Japanese Leek, Ginger, Garlic, Chinese Chive.
Optional 1: Chicken, Chinese cabbage, Japanese Leek, Ginger, Garlic, Chinese Chive.
Optional 2: Shrimp, Chinese cabbage, Japanese Leek, Ginger, Garlic, Chinese Chive (Additional fee: $ 5 per person)
Optional 3: Tofu, Chinese cabbage, Japanese Leek, Ginger, Garlic, Chinese Chive (Vegetarian)

● Udon class
・Udon
・Tempra
・Small portion of Sashimi
・Japanese Pickles
・Tea (Optional: Japanese Beer + $2 for each)
・Small Japanese Sweets from local

Provided at the class:
・All ingredients
・Apron
・All cooking tools
・Printed recipe
・Local Map (made by the host!)

The main ingredients:
Udon/
Basic: Flour, Salt, Water
Optional: Mix with Whole-wheat flour, Water
Tempra/
Shrimp, Mushroom, Seasonal Vegetable.
Dipping: Soy sauce, Mirin(Sweet Sake), Bonito flakes, Dried Seaweed.

*Generally, the classes are open from Tuesday to Saturday. Please pick which menu you would like to cook!!! If you would want to try the optional menu or offer to have alcohol, please let me know at the booking.

Children can participate from the age of 4. Due to safety considerations, the fee will be the same as that for adults.

• Gyoza

  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.

• Udon

  Udon (うどん) is a type of thick wheat flour noodle. It is similar to Italian pasta, but much thicker. It has been eaten all over Japan as an easy-to-eat popular meal, and a substitute meal for rice dishes. Udon is often served hot as a noodle soup in its simplest form, as "kake udon", in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. The flavor of broth and topping vary from region to region.

• Rice

  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.

• Sake

  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.

Cooking Class Information

●Gyoza class (Tuesday and Wednesday)
We are going to cook dumplings from scratch step by step!

1. Make dough for dumpling.
2. Cut vegetables and mix them with ground pork.
3. Shape the dough to the round whapper's shape.
4. Heat the pan and bake them.
5. All set! Von appetite!!
*While we cook dumplings, side, and soup will be prepared together for the perfect lunch:)

●Udon class on Thursday and Friday
1. Make the Udon dough from scratch.
2. Make the dip from dashi.
3. Prepare the ingredients of Tempra
4. Fry the Tempra while boiling the Udon.
5. All set! Von appetite!!

*You will receive more detailed printed recipes at the class or will be sent to you in PDF by email after the class.

About Host

Naomi

★★★★★ (1)

Hello, I'm Naomi, an artist and a cooking enthusiast. I lived in NY for four years and recently returned to Tokyo, my hometown. During my time in NY, I hosted numerous home parties, delighting my friends with a mix of Japanese and non-Japanese dishes crafted from locally sourced ingredients. Encouraged by friends, I decided to start sharing my culinary skills through cooking classes.

Now, I'm excited to show you the secrets of crafting delicious Japanese meals. Even though Tokyo is my hometown, I am always eager to answer any questions or provide support to ensure you have a fantastic experience here.

Our cooking class is conveniently located in Arakawa-ku, just a short 3-minute walk from Machiya station and 25 minutes from Tokyo station. Nestled in an old town area, surrounded by charming old houses and narrow streets, it's a delightful place to explore and immerse yourself in Japanese daily life. Children can participate from the age of 4. Due to safety considerations, the fee will be the same as that for adults.

Our cozy class takes place in my home, where you'll also meet my friendly cat, Goro. He's always happy to be part of the experience and is super friendly to everyone.
I'm going to pick you up at the gate of the closest station!
Feel free to join us for a unique cooking adventure in a warm and inviting setting!

Area

Exact location provided after booking.

Reviews of Cooking Class

Sébastien, France

★★★★★

Naomi's Tokyo cooking course was an unforgettable journey into Japanese cuisine! Her warmth and expertise made learning to make Udon, Tempura, and Sashimi a joy. With hands-on guidance, we mastered techniques and savored every bite. Naomi's passion for food and teaching left us inspired and eager to explore more. An enriching experience not to be missed in Tokyo! Arigatou gozaimasu, Naomi!

Apr 2024

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