I’ll be introducing you to Zazen Meditation then to breakfast at my home, using many homemade fermented condiments!
Let’s start your day in Tokyo with a fresh breeze to your mind space and feed your body the secret of Japanese longevity… the breakfast! Our workshop finishes before noon, so you have a plenty of time to experience Tokyo afterwards.
* Japanese Rice
* Miso Soup
* Tamago Yaki (Japanese Omelet)
* Natto (Fermented Soy Beans)
* Japanese Pickles
We will be cooking fresh Miso Soup and Tamago Yaki together, so you’ll learn how to make it in your home kitchen.
If you have any request, please let me know in advance so I can prepare for you.
By Hiroo Station, we have “Kōrin-in Temple” which is traditioned over 350 years old. If you are collecting Goshuuin Stamps, you can get one from here as well. This temple holds open zazen meditation for everyone which I’ll guide you.
Meditating in a crisp clear air in the morning will surely be a special experience to you all, followed by a traditional Japanese breakfast you’ll probably see a lot in your accommodation that you’ll be able to make on your own.
I’ll teach you the traditional style cooking with Donabe Claypot, I highly recommend you to invest in one because it can really bring out the true taste of ingredients and making Miso Soup in it… You’ll just have to taste it! I won’t let you down, I promise you.
I’ll take you to the true local Japanese culture for your mind and body!
I am so looking forward to be meeting with you all, sharing love through my kitchen.
Hello, Konnichiwa! My name is Yuka, welcome to my page!
I hold cooking workshops in my home kitchen about Japanese Cuisine specialized in fermentation. Fermentation might sound complicated but it actually is so simple and easy, furthermore it accentuate food’s taste and brings so much health benefits to our bodies.
My passion is to share this natural superpower of fermentation and I am confidant you’ll fall in love once you experience what it can do for you.
It might be the first time for you to actually use many different kinds of Miso on your own, and taste condiments using Koji.
Koji is s culture from rice or soybeans, commonly mistaken as type of yeast but it’s different from it. Koji is cooked rice/soybeans that have been inoculated with a fermentation culture, it is the secret ingredients for Soy Sauce, Sake, Miso, Mirin and many more of core Japanese condiments crucial for our cuisine.
In my workshop, I will show you what actually that Koji is, how simple and easy it is to use in your own kitchen and you’ll be able to use in every type of international cuisine in the world, that is my promise to all student.
My home is right in a heart center of Tokyo, 5 minutes walk from “Hiroo Station” just a step to Yebisu, Roppongi, Omote Sando, and Tokyo Tower. I’m looking forward to share time with you, and take home piece of Japan with you to your kitchen all over the world!
The closest station
How to get to the station?
From Hiroo Station: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Please go to Hiroo Station which takes 5 mins from Hiroo Station. Then Yuka (host) will pick you up there!
It costs 4500 per person.
Duration of this cooking class is 3 hours.
Up to 4 people can join Yuka's cooking class.
Yes, 【Zazen Meditation at 350 Years Old Temple & Japanese Fermentation Breakfast】 has a vegan option.
Yes, 【Zazen Meditation at 350 Years Old Temple & Japanese Fermentation Breakfast】 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.