Discover Dashi UMAMI, the new rice that we harvested for the first time this year and Miso Soup
１．Explore the World of Dashi & UMAMI Learn how to make traditional Japanese soup stock using kombu (kelp), katsuobushi (bonito flakes), and dried shiitake mushrooms.
Enjoy a tasting session to compare flavors.
2. Make Onigiri with the new rice that we harvested for the first time this year
Try basic salted rice balls and create your own variations using your favorite fillings.
3．Taste and Blend Miso for Homemade Soup
Compare different types of miso and make your own original blend for a comforting bowl of miso soup.
4. Enjoy a Dashi-Inspired Side Dish Lunch Japanese sides dish such as light pickles, sesame-dressed greens, tamagoyaki (rolled omelet), and simmered vegetables (chikuzen-ni).
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
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.
Japanese Washoku Lunchtime Lesson: UMAMI from Dashi × Freshly Harvested Rice Onigiri and Miso Soup
In this hands-on session, you'll learn how to make traditional dashi using kombu (kelp), katsuobushi (bonito flakes), and dried shiitake mushrooms. By comparing these three types, you'll discover the depth and richness of the world of dashi through taste and experience.
From September to October, Japan enters its shinmai (new rice) season. We warmly invite you to enjoy the fragrance, shine, and delicious flavor of freshly cooked new rice, while also learning about the process of rice cultivation in Japan.
Keiko
Welcome to our cooking class! My name is Keiko, an educator in food and agriculture passionate about sharing Japan’s rich culinary heritage with the world. I’m joined by Shima Suzuki, who brings her experience in recipe development and culinary work to host lessons centered on creating joyful food experiences and nurturing the heart. In our class, you’ll explore seasonal ingredients, local customs, and the warmth of Japanese home-style cooking. Together, we’ll prepare delicious meals and traditional condiments while immersing ourselves in the stories and values behind each dish. We hope to offer you an unforgettable moment of taste, culture, and heartfelt connection.
The closest station
Sasazuka Station
How to get to the station?
From Sasazuka Station: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 4 hours.
Please go to Sasazuka Station which takes 5 mins from Sasazuka Station. Then Keiko (host) will pick you up there!
Up to 3 people can join Keiko's cooking class.
It costs 13500 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.
