[Layered simmering] If you simmer shiitake mushrooms, onions, and carrots for 30 minutes, you will have a mysterious umami flavor that does not require dashi. Everyone will be amazed at how delicious it is. You can also combine this "layered simmering" with steamed vegetables or use it in cooking, and you can make surprisingly delicious dishes with simple seasonings such as minimal salt and soy sauce. "Layered simmering" is a dish that only those who have a connection with it can connect with, and it is not advertised on TV or in magazines. Therefore, there are still many people in Japan who do not know about it. Although it is called "simmered food", it is called a cooking method of prayer for happiness with a completely different meaning. [Rice ball] Rice balls are the soul food of Japan. Nowadays, rice balls can be bought anywhere, such as supermarkets and convenience stores. You can eat them at restaurants, but I would like you to listen to the thoughts that Japanese people put into rice and the story of rice balls and learn about the "thoughts put into rice balls". Let's enjoy the water, salt, clay pot, mindset, and ingredients unique to Japan such as seaweed and pickled plums as we use to make your very own "Omusubi" together ＼(^-^)／
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.
[Layered stew] After explaining the basics of making and layered stew, we will teach you how to use a knife and how to stand it. ・Let's cut shiitake mushrooms, onions, and carrots and make "layered stew". ・You will taste and experience how much energy the finished layered stew has (we will introduce a method called O-ring, which allows you to observe energy with your hands). ・You will also make several other dishes using the finished layered stew with potatoes and other ingredients. [Rice balls] Each person will make their own rice balls to eat. After learning the basics, you will wet your hands, put salt on your palms, make rice using rice cooked in a clay pot, and put seaweed on it. Each person will try two.
tomomi
Nice to meet you! My name is Tomomi and I teach cooking classes at my home salon in Fushimi, Kyoto. I started cooking classes when I was 18 and from the age of 23 I worked at one of the largest cooking schools in Japan for six years, where I was the instructor and manager of pancake cooking. After that I left my job and supported the operation of a cooking class for fermented seasonings that was started by a colleague, developed recipes for restaurants, operated an organic cafe in Kawaramachi, Kyoto, and trained instructors. I currently teach cooking classes at my home salon and work as a cook, visiting people's homes and cooking with what they have at home. I love eating and drinking, and I'm very happy to be able to connect with people from all over the world through eating, and I hope that you will spend such fun times with me and make it one of your wonderful memories of Japan (⊹＾◡＾)ノo.♡ﾟ｡*
The closest station
ishida Station
How to get to the station?
From daigo ishida Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 10000 per person.
Duration of this cooking class is 3 hours.
Yes, Experience class on making layered stew and rice balls in Kyoto, a secret dish known only to those in the know has a vegan option.
Yes, Experience class on making layered stew and rice balls in Kyoto, a secret dish known only to those in the know has a vegetarian option.
Up to 4 people can join tomomi's cooking class.
Please go to ishida Station which takes 10 mins from daigo ishida Station. Then tomomi (host) will pick you up there!
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.
