1. Kenchin-style Fresh Udon
Kenchin soup is Vegetable Soup, which is originally from the Sojin-Ryori (Traditional Japanese Buddhist Cuisine ). We are going to add Fresh Udon to complete Vegan Kenchin Udon.
2. Usagi Manjyu
Manjyu is a Japanese traditional sweet stuffed with Anko (Azuki bean paste), in this case we give shape tiny “Kawaii Rabbit"
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.
We Japanese were originally an agricultural people and have been eating seasonal vegetables for each period. That custom has made the base of our food culture and its tradition. In Japanese cuisine we use lots of Root Vegetables, such as Lotus roots, Burdock, Carrot, Bamboo and various types of Potatoes. Those aren’t only healthy but their unique aroma and texture characterized Japanese Cuisine. KOur staple food is Rice, but the noodles are also eaten often. Especially Udon is accessible for any occasion. In my session of Kawaii Cooking I will teach you how to make Fresh Udon in 30 minutes. Afterward we will make Kenchin soup with some Root Vegetables, then complete Vegan Kenchin Udon.
For a dessert we will make Usagi Manjyu. Manjyu is a Japanese traditional sweet stuffed with Anko (Azuki bean paste), in this case we give shape tiny “Kawaii Rabbit “.
This class is designed for Vegan and Animal lovers but off course all the people are welcome.
ALL KINDS OF DISHES DON'T CONTAIN ANY ANIMAL PRODUCTS NEITHER FISH STOCK.
When your creation is complete you can eat it for lunch or dinner.
I am specialized in Japanese Cooking Classes for international visitors. I have experienced to teach them various Japanese dishes in Japan and foreign countries.
In my twenties and thirties, I lived in Italy. During those years I was invited by many Italian friends to their homes and enjoyed many delicious homemade meals. I realized that spending time over a shared meal was a fantastic cross culture experience. When I got back to Japan I decided to teach Japanese cooking to international visitors. I have enormous experience holding home parties.
The closest station
Sōka Station
How to get to the station?
From Asakusa Station: 20mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 6 people can join Keiko's cooking class.
Yes, Make Kenchin-style FRESH UDON & USAGI MANJYU has a vegan option.
Yes, Make Kenchin-style FRESH UDON & USAGI MANJYU has a vegetarian option.
It costs 6500 per person.
Duration of this cooking class is 3 hours.
Please go to Sōka Station which takes 20 mins from Asakusa Station. Then Keiko (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.
