・Easy Course: Pork miso soup made with dashi broth, 3 types of rice balls (grilled salmon, bonito flakes, kelp), homemade tamagoyaki (rolled omelet), homemade rice bran pickled vegetables, seasonal fruit daifuku, and green tea.
・Seasonal seasoned rice course: Bamboo shoot rice, corn rice, lily root and ginkgo, and other seasonal seasoned rice dishes and soup, served with fried chicken, Japanese sweets, and green tea.
・Ise-Shima specialty bonito hand-kneaded sushi course:
Shima's traditional fisherman's cuisine, bonito hand-kneaded sushi, and aosa miso soup, with two side dishes of your choice, such as boiled greens or vinegared dishes, and Japanese sweets and green tea.
・Home sukiyaki experience course: Experience making sukiyaki at home, full of local flavor, not at a restaurant. Finish with Ise udon.
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.
Sukiyaki is completely different; the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot. Besides the broth, the pot used to cook sukiyaki is also quite different from shabu shabu. Traditionally it is cooked in a cast iron pot while Shabu Shabu is cooked in a Japanese clay pot called donabe (土鍋), and the thinly sliced beef (but slightly thicker than shabu shabu meat) are seared first in the pot before adding the ingredients and broth. Despite having different flavor and cooking utensils, most Sukiyaki ingredients are similar to Shabu Shabu, such as leafy vegetables, tofu, shiitake mushrooms, and so on.
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.
The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.
In this cooking class, we will provide a brief explanation of the recipe and explain the schedule for the day in advance. At the same time, we will talk about the type of cuisine, regional characteristics, ingredients, and Japanese seasonings.
Then, you will start cooking. We will first demonstrate how to cut the vegetables and ingredients, so it will be easy to understand.
We will also provide you with the recipe in English so that you can recreate it at home after you return home.
Even if you make a mistake, you will be able to recover with the unique adjustments that only home cooking can make, and it will be a fun lesson experience with lots of laughs.
Please feel free to give it a try.
Kaori
I worked as an English conversation teacher for 27 years, but after suffering from breast cancer, I developed a strong interest in cooking, seasonings, koji, and food education. In 2024, I retired from teaching English and started a cooking class at my home. Currently, I teach kids' classes in English and adult classes in Japanese. While recreating dishes from around the world, not just Japan, I learned about the history and food culture behind the food, and realized that cooking alone can enrich your life. I would love for foreigners to experience home-cooked obanzai, which goes beyond just tempura and sushi. I want them to learn about the history and food culture behind Japanese food.
The closest station
Matsusaka Station
How to get to the station?
From Ujiyamada Station : 30mins
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 Kaori's cooking class.
Please go to Matsusaka Station which takes 30 mins from Ujiyamada Station . Then Kaori (host) will pick you up there!
Duration of this cooking class is 3 hours.
It costs 8000 per person.
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.
