・Okonomiyaki
A savory Japanese pancake made with cabbage, flour, egg, and your choice of toppings like pork, shrimp, or cheese. It's cooked on a griddle and topped with special sauce, mayo, and bonito flakes.
・Takoyaki
Bite-sized round snacks filled with octopus, made from a wheat flour batter and cooked in a special molded pan. Crispy on the outside and creamy inside, topped with sauce and bonito flakes.
・Gyoza
Japanese pan-fried dumplings filled with minced pork and vegetables. Crispy on the bottom and juicy inside, served with dipping sauce.
・Yakitori
Grilled skewers of bite-sized chicken, seasoned with salt or sweet soy sauce. A popular and flavorful street food enjoyed with a variety of cuts.
・Chirashi Sushi
A colorful sushi bowl with vinegared rice topped with assorted sashimi, vegetables, and egg. It's like a sushi party in a bowl!
・Makizushi (Sushi Rolls)
Rolled sushi made with rice, seaweed (nori), and various fillings such as cucumber, egg, tuna, or pickled vegetables. Fun to make and beautiful to look at.
・Oyakodon
A comforting rice bowl topped with simmered chicken and onion in a savory-sweet soy sauce broth, bound together with egg. "Oyako" means "parent and child"—chicken and egg!
・Gyudon
A hearty rice bowl topped with thinly sliced beef and onion simmered in a slightly sweet soy-based sauce. Quick, tasty, and very Japanese!
・Nimono (Chikuzen-ni & Koya Tofu)
A traditional simmered dish featuring root vegetables, chicken, and sometimes tofu, cooked in a soy-based broth. Healthy, flavorful, and full of umami.
・Miso Soup
A traditional soup made with fermented soybean paste (miso), often including tofu, seaweed, and vegetables. A staple of Japanese meals.
・Cream Pan
A soft bread filled with smooth custard cream—lightly sweet and very popular in Japan.
・Melon Pan
A fluffy sweet bun with a crunchy cookie-like top, resembling a melon in appearance. Crispy outside, soft inside.
・Anpan
A classic Japanese bread filled with sweet red bean paste (anko). Loved by children and adults alike.
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.
Takoyaki is very cute, small battered balls containing octopus. When you visit Osaka, you can see Takoyaki shops and people wandering the streets while eating it.
Okonomiyaki is a Japanese savory pancake, made with flour, eggs, shredded cabbage, meat and toppings as you like. This variability is reflected in the dish's name: "okonomi" literally means "to one's liking". You can eat it everywhere in Japan, but especially Okonomiyaki made Hiroshima style and Osaka style are the most famous.
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.
At the beginning of the class, I’ll give you a simple explanation of the ingredients and the cooking process.
Then we’ll prepare together—chopping vegetables, making dashi (Japanese soup stock), and doing other basic steps.
I’ll also introduce the seasonings we use in Japanese cooking and explain how to balance the flavors.
All the dishes we make are fun, hands-on, and easy to enjoy with others.
Let’s cook together and have a great time!
Mihoko
Hello! My name is Mihoko.
I host a homemade baking class at my house, and I also work as an online Japanese language teacher.
My husband and I had lived in Germany for three years and both love international exchange. We have two children—one in elementary school and one in kindergarten.
I’d love to share the charm of local, home-style Japanese cooking and culture with visitors from around the world.
I’m also excited to learn about your culture, so please feel free to share stories from your country, too!
The closest station
Mishima station
How to get to the station?
From Mishima station: 0mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 4 people can join Mihoko's cooking class.
Duration of this cooking class is 2 hours.
It costs 6000 per person.
Please go to Mishima station which takes 0 mins from Mishima station. Then Mihoko (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.
