Japanese Home Cooking — Choose One Menu
Gyoza — Japanese Dumplings
Japanese dumplings filled with ground meat and vegetables such as cabbage and green onion. We will make the filling, wrap the gyoza together and pan-fry them until crispy.
Nikujaga — Japanese Meat and Potato Stew
A classic Japanese home-cooked dish made with meat, potatoes and onions simmered in a sweet and savory soy sauce-based broth.
Homemade Mentsuyu — Japanese Noodle Soup Base
Learn how to make homemade mentsuyu, a versatile Japanese soup base used for soba, udon and many everyday dishes.
Japanese Bento — Homemade Japanese Lunch Box
Make a simple Japanese homemade bento with Japanese rolled omelet (tamagoyaki), meat-wrapped vegetables and rice. Learn how these familiar dishes are prepared and arranged in a Japanese lunch box.
Japanese Simmered Vegetables — Nimono
A classic style of Japanese home cooking in which vegetables and other ingredients are gently simmered in a flavorful Japanese-style broth.
Nikumaki — Meat-Wrapped Vegetables
Thinly sliced meat wrapped around vegetables such as carrots or green beans, then cooked with a sweet and savory Japanese sauce.
Tamagoyaki — Japanese Rolled Omelet
A Japanese rolled omelet made by cooking seasoned eggs in thin layers. A popular dish for breakfast and bento.
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.
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.
Nikujaga literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes). It’s a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered “mother’s cooking” (“ofukuro no aji” おふくろの味 in Japanese) as each household cooks it just slightly different. The food itself is very simple and homely, and the warm bowl of your mother’s nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).
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.
Yuri
Hi, I’m Yuri!
I live in Kita-Kamakura, Kamakura, Japan.
I love cooking and baking, and I have been making everyday Japanese meals and homemade sweets for many years.
I also run a small home baking class called Kita-Kamakura Small Baking Class.
If you visit Japan, international guests are welcome to join some of my baking classes together with Japanese participants. You can enjoy making homemade Japanese sweets in a cozy home kitchen and experience a little part of everyday life in Japan.
So, whether you join me online from your home or in person in Kita-Kamakura, I hope you enjoy experiencing Japanese home cooking and baking.
I look forward to cooking with you!
The closest station
Kitakamakura Station
How to get to the station?
From Kamakura: 5mins
Exact location provided after booking.
Up to 1 people can join Yuri's cooking class.
It costs 2000 per person.
Duration of this cooking class is 1 hours.
Yes, Japanese Homemade Gyoza – Online Cooking has a vegan option.
Yes, Japanese Homemade Gyoza – Online Cooking has a vegetarian option.
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.
