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 rice ball (OMUSUBI) with the new rice that we harvested for the first time this year
Try basic salted OMUSUBI 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 OMUSUBI 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).
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 Ball (OMUSUBI) 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.
In addition, the name “OMUSUBI” has its roots in ancient Japanese deities.
We hope our customers learn about these origins and enjoy our OMUSUBI with even greater richness and flavor.
Keiko
Welcome to our cooking class!
I offer cozy cooking experiences to feel Japan’s food culture and spirit, enriching life with joy and flavor.
This class is hosted by Keiko, an educator passionate about sharing Japanese rich food culture and agriculture with the world, and Shima Suzuki, a seasoned cooking instructor who brings her expertise in recipe development and culinary arts.
Not just cooking— our lessons share the soul of Japanese food culture, creating rich, happy moments to savor.
We warmly welcome those who wish to experience Japan’s food culture in a relaxed, private setting—
those who seek to feel its spirit with their hearts,
and those looking for a soothing moment toward the end of their stay in Japan.
We look forward to sharing this special time with you.
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.
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.
Duration of this cooking class is 4 hours.
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.
 and Miso Soup
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