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Tokyo Cooking Class
Yawatamaki beef wrap and Steamed egg custard

Cooking Class Menu

~Menu~
・ Yawatamaki beef wrap
・ Steamed egg custard(Chawan mushi)
・ Rice

• Rice

  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.

Cooking Class Information

Yawatamaki refers to a dish in which the gobo that has been simmered and prepared, wrapped into an unagi or dojo and then simmered, however in recent years anago as well as beef is commonly used.

We also cook Steamed egg custard(Called Chawan mushi in Japanese).

These dishes are very traditional Japanese food.

I'd love you to learn not only how to make those dishes, but also traditional Japanese food culture.

About Host

Marie

I am Diplome graduate of Japanese Cuisine in Le Cordon Bleu Tokyo. I have my Cake License and Washoku Diploma from Abc Cooking studio Tokyo. And I also learned the Basic Wine master class in Temple University Tokyo.
Passionate about Japanese Culture and Japanese food, interested to share and gain more knowledge and skill for cooking.
Also I’m very fascinated by the seasonal aspect of Japanese cuisine: the peculiar usage of certain ingredients only at their best makes some dishes available for a few weeks only.
My home is in kichijoji near Shinjuku station and shibuya station which is famous as a sightseeing spot in tokyo. I can also introduce interesting spots and delicious restaurants.

Area

Exact location provided after booking.