Wagyu Sukiyaki:
Discover the Magic of Wagyu Sukiyaki!
Enjoy premium, Wagyu beef simmered in a rich sweet-savory broth. Eat it with fresh rice, try the traditional raw egg dip, and finish it off with udon noodles that soak up all the incredible flavors. A true feast for all your senses!
Let's Cook and taste rich, authentic Japanese beef Sukiyaki step-by-step.
White Rice/Udon Noodles
While Sukiyaki pairs great with steamed rice, adding udon noodles at the end is a classic Japanese tradition. The noodles absorb all the rich flavor of the broth!
Miso-Soup with Tofu
Miso soup is a traditional, comforting Japanese soup made from a delicate dashi (seaweed and fish broth) mixed with fermented soybean paste (miso).
Otsukemono:
Otsukemono are traditional Japanese pickled vegetables, served as a palate cleanser."
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.
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.
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 preserved vegetables, usually pickled in a salt, brine or a bed of rice bran. They are often served to satisfy the balance with other dishes in sensory, authentic and nutritious consideration. Tsukemono are raw vegetables and think of them as a type of salad with the added benefits of lactic-acid fermentation.
1. Pickup & Meet Up
We’ll pick you up for free at JR Kojima Station and head to our home together.
2. Local Supermarket Tour
Before cooking, we’ll visit a neighborhood Japanese supermarket. You can explore unique ingredients, learn about local foods, and shop for fresh items for our meal.
3. Welcome to the 100-Year-Old House
Relax and step inside our historic traditional home (Kominka). We’ll put on aprons and go over today’s menu.
4. Hands-on Cooking
Together, we’ll prepare authentic Wagyu Sukiyaki, step-by-step! You’ll also learn how to prepare dashi broth for homemade Miso Soup and delicious side dishes like Tsukemono (Japanese pickles).
5. Enjoy the Feast!
Sit down and enjoy your handcrafted meal! Learn the authentic way to eat Sukiyaki—dipping tender Wagyu into fresh raw egg (optional), pairing it with rice, and finishing the pot with chewy udon noodles (Shime).
6. Drop-off at Kojima Station
After a memorable meal and tea, we’ll drive you back to JR Kojima Station.
Miyoko
Welcome! I’m mimi, a home cook in Shimotsui, Kurashiki.
1. Local Supermarket Tour & Shopping
Before cooking, we’ll visit a local Japanese supermarket together! It's a fun opportunity to explore unique Japanese ingredients and select fresh items for our meal.
2. Experience Cooking in a 100-Year-Old Traditional House
Classes are held in a beautiful, historic 100-year-old traditional home (Kominka). Enjoy an authentic cultural atmosphere while preparing your dish.
3. Various Menus :
Wagyu Sukiyaki, Tonkatsu, Katsu Curry etc
Learn how to make genuine Japanese home cooking.
4. Free Pickup Service at Kojima Station
For your convenience, I offer free pickup and drop-off at JR Kojima Station.
Let’s shop, cook, and make unforgettable memories together! I look forward to hosting you!
The closest station
Kojima Station
How to get to the station?
From Okayama Station: 30mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 12000 per person.
Up to 2 people can join Miyoko's cooking class.
Please go to Kojima Station which takes 30 mins from Okayama Station. Then Miyoko (host) will pick you up there!
Duration of this cooking class is 3 hours.
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.
