＜Bento class＞
＊Heart-shaped omelet
＊Karaage
＊Octopus Wiener
＊The Very Hungry Caterpillar（edamame)
＊Macaroni pasta
＊Character rice ball of Bears
＊Miso soup
＊Seasonal Fruit Daifuku
＜Pork cutlet set meal class>
＊Japanese pork cutlet
＊Spinach with sesame dressing
＊Seasonal lightly pickled vegetables
＊Miso soup
＊yogurt sorbet
＊Rice flour udon
＊Udon soup made with kelp and mushrooms stock
＊Seasonal vegetable tempura
＊Takikomi gohan (rice cooked with vegetables)
＊soy milk yogurt sorbet
＊Okonomiyaki
＊Stir-fried gizzard and bean sprouts
＊Wagyu steak
＊yogurt sorbet
＊Salmon roll
＊Tuna roll
＊Sea bream sushi roll
＊Thin egg strips
＊Cucumber and tuna
＊Shrimp roll
＊Seasonal vegetable tempura
＊Clear soup
＊Seasonal Fruit Daifuku
＊Sukiyaki pot
＊Takikomi gohan (rice cooked with ingredients)
＊Seasonal Fruit Daifuku
＊Ramen
＊Gyoza
＊Seasonal Fruit Daifuku
Ramen is a noodle soup dish and perhaps one of the most popular Japanese dishes. There are many flavours of ramen, such as Shoyu (soy sauce) ramen, Miso ramen, Tonkotsu (pork bone) ramen and so on. Common toppings are Chashu (braised pork), Negi (green onion) and Nori (dried seaweed).
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.
Tempura (天ぷら) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. Tempura is a typical home-style cooking in Japan. It is often referred to as a representative dish to Japan. Although there are various theories, it is said that Tokugawa Ieyasu, the general of the Edo period, liked tempura so much that he allegedly died from eating too much.
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.
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.
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.
Japanese fried chicken, karaage is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite of chicken. Absolutely great with beer.
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.
meals made by a Japanese mother. These are healthy, mildly flavored, and slightly luxurious meals. They are all made from dashi stock, so they are good for your health. We will help you with the more difficult parts, so please relax.
Machiko
I started this cooking class because I wanted people to return home saying that Japanese home cooking was delicious! Now, my son is studying abroad, and I too would love to welcome visitors from overseas who are traveling to Japan with a desire to learn about and experience the world. Let's have fun cooking delicious Japanese food together!
In our cooking class, you will not only learn how to cook, but also gain a deep understanding of the culture and "omotenashi" spirit behind Japanese home cooking. Together, we’ll explore seasonal ingredients and traditional Japanese culinary practices while making delicious dishes.
This is more than just a cooking class. You’ll experience the warmth of Japanese hospitality, creating unforgettable memories while learning about the heart of Japan’s food culture. It’s an experience you won’t find in your everyday routine, and we hope it will be one you’ll cherish forever.
The closest station
Rokugoudote
How to get to the station?
From Keikyu Kamata Station: 5mins
Exact location provided after booking.
Yes, Tokyo：Let's make Japanese home cooking！！ has a vegetarian option.
Up to 6 people can join Machiko's cooking class.
Duration of this cooking class is 2.5 hours.
Yes, Tokyo：Let's make Japanese home cooking！！ has a vegan option.
It costs 10000 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.
