1. Handmade udon noodles
2. Tempura shrimp & Vegetables
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.
After meeting at JR Nippori station, we walk to my home which takes only 5 minutes. I will first introduce the food that we’re going to make and the ingredients we will be using for cooking. Then we will make handmade-udon from scratch.
We will use our feet to knead the dough because the dough is quite hard. You might be surprised to hear it but this is actually the traditional Japanese way of making it. Don’t worry, it’s all going to be very hygienic! We will cover up the dough with plastic bags and knead it with our feet. We will also make dashi (stock) to make the soup. And as a final step we will make tempura: You will learn how to prepare shrimp and vegetables for tempura, how to fry it and how to display it beautifully on a plate. We will season our tempura with matcha salt.
After enjoying the food you made, I will take you to a supermarket where I usually go and introduce the ingredients which we used in the class.
Note:
*We will use dashi(stock) sachet which is easy to use for udon soup. The one we use in this class is good quality and contains no MSG.
*We will use tempura flour for tempura batter.
*Both dashi (stock) sachet and tempura flour are commonly used in most Japanese homes. Enjoy learning how Japanese people usually prepare these items.
Konnichiwa!
I’m Nariko and I offer Japanese cooking classes out of Nariko’s Kitchen, a cooking studio centrally located in Tokyo. I was a child who always liked to help my mother in the kitchen. I gained more interest on cooking when I lived abroad and had a chance to do cooking sessions as part of my job. Until recently, I’ve been teaching Japanese cooking in Malaysia as a cooking instructor and conducted classes for individuals and companies, and also gave cooking demonstration at cultural events. Come join me and try a hands-on cooking class offered in a Japanese home!
The closest station
Nippori Station
How to get to the station?
From Nippori Station: 0mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 7000 per person.
Up to 6 people can join Nariko's cooking class.
Duration of this cooking class is 3 hours.
Please go to Nippori Station which takes 0 mins from Nippori Station. Then Nariko (host) will pick you up there!
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.
