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Tokyo Cooking Class
A Hidden Gem! Vegan Fermented Dessert Class with Amazake

Cooking Class Menu

NOTE: This price JPY6860 is a limited offer until Sep 7th. After Sep 8th, the price will be back to the original price of JPY9800. Enjoy the promotion!

This is a short course of 2 hours, which starts with a lecture about Japanese fermented foods (especially koji and amazake) then we cook desserts together.

1. Sakekasu Raisin Paste with Wheat Crackers:
Cream cheese like taste without dairy! Very tasty, fragrant aroma with the flavor of sake!

2. Matcha Jelly with Orange Sauce: Try this healthy and tasty jelly, so refreshing flavor!

3. Shiratama Dango with Black Sesame Amazake Paste and Amazake Kinako: Shiratama dango is mochi-like rice bolls. Served with black bean amazake paste and amazake kinako, both are very nutritious and tastes like peanut butter!

4. Amazake Lemonade:
Refreshing lemonade with a little sweetness of amazake!

Amazake has long been enjoyed in Japan as a way to stay energized during the hot summer months. Won't you try it in this class?

* The menu may be changed depending on the seasons.

• 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

Would you like to explore Japan more, including about history, food culture and health benefits through fermented foods? Escape the heat and enjoy this unique class near the station!

Our kitchen is located in the heart of Tokyo (Only 10 mins from Shibuya Station to the kitchen including a short walk), so you won’t be affected much by the weather!

We use Amazake (traditional fermented rice paste, very sweet without sugar) and Sakekasu (Sake lees, which may be rare outside Japan but so creamy without dairy!). Both of them are nutritious and so delicious!(Note: Sakekasu contains around 8% of alcohol).

- This experience may not be suitable for children of the age of 6 and under due to the difficulty of lecture.

- Please let us know if you have allergen restrictions.

- The ingredient Sakekasu contains around 8% of alcohol. For the age less than 20 and the people who do not drink alcohol, we use banana instead. Please write If there are any less than 20yo participants and/or if you prefer the banana option.

Special Promotion : We have another class, "Fermented Food Lunch Class" from 11am. If you take both lunch and dessert classes on the same day, we give you a special gift (rice koji amazake).

https://airkitchen.me/kitchen/11862.php

About Host

Naoko

An instructor with Grade 1 Fermented Food Expert certification teaches you easy ways to incorporate Japanese fermented foods into your daily meals.

I spent five years abroad and engaged in trade operations, including food, for many years. As a result, I have gained a deep understanding of the overall food distribution industry, including food additives and labeling, and have been exposed to various domestic and international cuisines.

Moving forward, I aim to promote the excellence of healthy Japanese fermented foods directly to foreigners and host cooking classes to achieve this goal.
Being a health nut, I am fascinated with Japanese fermented foods which is not only about health, but also other aspects such as the country’s history, geography and culture.

These findings encouraged me to study Japan’s traditional fermented foods seriously and now I am ready to share. Won’t you discover the excellence of Japan’s fermented foods through my cooking class?

Area

Exact location provided after booking.