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Osaka Cooking Class
Osaka: Natural Fermented Oyakodon (chicken and egg rice bowl) set meal using koji

Cooking Class Menu

・Oyakodon made with koji, Japan's national furmented Oyakodon is a common home-cooked dish of chicken and onions wrapped in eggs served on rice. Koji is a microorganism used in most fermented foods in Japan, and is equivalent to the yeast used in wine. Japan's fermentation culture has developed along with koji.

・Vinegared dish made with radish leaves and roots Radish is a commonly used ingredient in Japan. Many people use only the root, but the leaves actually contain more vitamins. Here we will introduce a vinegared dish that uses the leaves as well to get the nutrients. The vinegar used is a special rice vinegar made only from rice and koji. No brewing alcohol or food additives are used.

・Simmered komatsuna and fried tofu Komatsuna is a commonly used ingredient in Japan. It is similar to spinach, but its taste is lighter and less bitter than spinach. Komatsuna is cooked with fried tofu in a Japanese way called "simmered tofu" to bring out the original flavor of komatsuna.

・Chicken broth We use broth instead of miso soup because we want you to experience the original flavor of broth. Even if you don't taste the miso, you can still taste the umami if the dashi is well-brewed.

• 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.

• Miso Soup

  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.

Cooking Class Information

In this class, we will make a set meal of oyakodon using koji. You can choose the hardness of the egg for the oyakodon, such as soft-boiled or hard, to suit your preference. If you want a fluffy finish, we recommend soft-boiled eggs.

The set meal is called "ichiju-sansai" (one soup and three side dishes), and this format is common in Japan. It is said to have started in the Edo period and continues to this day. This style of one soup and three side dishes is said to be healthy because it provides a good balance of the five major nutrients, and is thought to be one of the reasons why Japan is one of the world's leading countries in terms of health and longevity. It is also one of the four reasons why it was registered as a UNESCO World Heritage Site.

Of course, koji is essential. You will also learn what koji is at the same time. The appeal of this class is that you can learn not only delicious cooking techniques, but also lectures on Japanese food culture, history, and why it is healthy.

About Host

MARIE

Hi, our name is Washoku Life stylist.Washoku Life stylist is expert in Japanese food and preventive medicine.

We share what we have learned not only about the techniques that make Japanese food delicious, but also about the relationship between Japanese history and Japanese food, its registration as a World UNESCO Intangible Cultural Heritage, and the fact that Japanese food, which is considered healthy, is actually not healthy, by comparing it to cuisines from around the world.

Reson:
10 years ago,Our representatives are went to London is First overseas.Leaving Japan , she knew the appeal of Japanese foods.For example , there are four seasons , health eating , traditional Japanese culture , delicious! So she started cooking teacher , she want to tell the appeal of Washoku. I am looking forward to seeing you.

Area

Exact location provided after booking.