・Clear Soup (Osuimono)
Osuimono is a traditional Japanese clear soup made with delicate dashi broth.
Dashi is the foundation of Japanese cuisine, made from kombu (sea kelp) and bonito flakes.
In this lesson, you will learn how to prepare authentic dashi from scratch and understand why subtle flavor is so important in Japanese food culture.
The soup is lightly seasoned with salt and soy sauce, and often contains seasonal ingredients such as mushrooms, tofu, or seasonal vegetables.
Osuimono represents the Japanese aesthetic of simplicity, balance, and respect for ingredients.
・Temari Sushi or Pressed Sushi (Nigiri-style alternative)
Temari Sushi is small, round sushi shaped like a decorative ball.
It is colorful, elegant, and perfect for celebrations.
You will learn how to prepare sushi rice properly and season it with rice vinegar, sugar, and salt.
Then you will top it with fresh fish, vegetables, or egg.
Alternatively, we may make Pressed Sushi (Oshi-zushi), a traditional style where sushi is shaped using a wooden mold.
This experience helps guests understand the importance of presentation, balance, and seasonality in Japanese cuisine.
・Grilled Tofu with Miso Glaze (Tofu Dengaku)
Tofu Dengaku is grilled tofu topped with sweet and savory miso sauce.
The sauce is made from miso, sugar, mirin, and sometimes sesame.
You will learn about the different types of miso and how fermentation plays an important role in Japanese food culture.
Tofu Dengaku has been enjoyed since the Edo period and represents traditional plant-based Japanese cuisine.
This dish is simple yet deeply flavorful, showing how Japanese cooking enhances natural ingredients rather than overpowering them.
・Matcha & Nerikiri (Japanese Traditional Sweet)
Matcha is powdered green tea used in traditional Japanese tea ceremonies.
You will learn how to prepare matcha properly using a bamboo whisk (chasen).
Nerikiri is a delicate Japanese confection made from white bean paste and glutinous rice flour.
It is shaped by hand into beautiful seasonal designs such as flowers or leaves.
This part of the experience allows guests to slow down and appreciate Japanese aesthetics, seasonality, and mindfulness.
The balance of slightly bitter matcha and sweet nerikiri reflects the harmony that is central to Japanese culture.
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.
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.
Description of the Cooking Experience
This is not just a cooking class.
It is an opportunity to understand how Japanese people think about food, balance, and seasonality.
During this experience, we will start from the very foundation of Japanese cuisine: dashi (Japanese soup stock).
You will learn how to make authentic dashi from kombu (kelp) and bonito flakes.
We will talk about why Japanese cuisine values subtle flavor and harmony rather than strong seasoning.
Using the dashi you prepare, we will make a traditional clear soup called Osuimono.
You will experience its delicate aroma and clean, refined taste.
Next, we will prepare Temari Sushi (small hand-shaped sushi balls) or Pressed Sushi.
You will learn how to wash and cook rice properly, season it with vinegar, sugar, and salt, and gently shape it by hand.
While decorating the sushi with fish and vegetables, we will introduce the Japanese concept of balance in color and presentation.
We will also cook Grilled Tofu with Miso Glaze (Tofu Dengaku).
You will make sweet and savory miso sauce using fermented miso, sugar, and mirin.
Through this dish, you will learn about Japan’s fermentation culture and traditional plant-based cuisine.
Finally, we will enjoy a quiet moment with Matcha and Nerikiri (traditional Japanese sweets).
You will whisk matcha using a bamboo whisk and experience a moment of calm and mindfulness.
You will also shape nerikiri, a delicate seasonal sweet made from white bean paste, inspired by flowers and nature.
During this class, you will actively participate in:
Making dashi from scratch
Preparing sushi rice
Shaping sushi by hand
Making miso glaze
Whisking matcha properly
This experience allows you to understand not only how to cook Japanese food, but also why Japanese people value seasonality, harmony, and simplicity.
We welcome guests who would like to experience authentic Japanese culture through food in a warm and intimate setting.
Manami
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Exact location provided after booking.
Yes, Traditional Japanese Cuisine Experience – Sushi, Tofu Dengaku & Matcha in Tokyo has a vegetarian option.
Up to 2 people can join Manami's cooking class.
Yes, Traditional Japanese Cuisine Experience – Sushi, Tofu Dengaku & Matcha in Tokyo has a vegan option.
Duration of this cooking class is 2.5 hours.
It costs 20000 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.
