●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.
*
Please pick which menu would you like to cook!!! If you would want to try the optional menu or offer to have alcohol, please let me know at the booking.
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 (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 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.
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.
●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.
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.
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!
The closest station
Machiya Station
How to get to the station?
From Tokyo Staion: 25mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
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
{{item.guest_name}}, {{item.nationality}}
{{item.comment}}
{{item.month}} {{item.year}}
Response from Naomi
{{item.host_review_reply}}
Up to 4 people can join Naomi's cooking class.
Yes, Art of cooking Udon and Tempura, or Dumplings from scratch!! has a vegetarian option.
It costs 8000 per person.
Please go to Machiya Station which takes 25 mins from Tokyo Staion. Then Naomi (host) will pick you up there!
Duration of this cooking class is 3.5 hours.
Yes, Art of cooking Udon and Tempura, or Dumplings from scratch!! has a vegan option.
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.
