Aichi Cooking Class
Japanese home cooking



Pick Up


4 hours

Max 3 guests

Market Visiting

Cooking Class Menu

Offers the following dishes

・Tori no teriyaki
・Poke chappu
・chicken namban
・piman no nikuzume

The meat dishes are
A meat dish is one that gives the meat a batter
The one in which tofu and vegetables are stewed with seasonings
A bowl of rice that tastes great with rice
etc. are made.
These are all great favorites for boys.

・furofuki daikon
・komathuma to aburaage no nibitashi
・jagaimo to tebanaka no toroni
・nasu no nibitashi
・satoimo no niccorogashi

The simmered dishes are
Kelp, bonito, shiitake mushrooms, etc. are simmered in a soup stock, and then meat, vegetables, and seafood are simmered in soy sauce, mentsuyu, or miso.
The ingredients are then simmered with soy sauce, mentsuyu, or miso.

・karei no nithuke
・aji flai
・sake flai
・sake no butter saute
・kathuo no tataki
・asari no sakamushi

Fish dishes are
prepared in a variety of ways, such as baked, stewed, or fried in oil.

・buta to hakusai no Millefeuille nabe
・curry nabe
・kimuthi nabe
・chanko nabe

One-pot meals are perfect for the cold winter season. By adding condiments and other ingredients, the dish not only warms you up but also makes your body warm and healthy.
There are various types of nabe dishes that can be enjoyed in different regions, as each region has its own local specialties.

・horenso no ohitashi
・daikon salad
・tofu salad
・horenso no gomaae
・yaki nasu
・five spicy salad

Side dishes were mainly pickles in old Japan.
There were various kinds of pickles, including pickles dipped in salt and pickles dipped in bran.
Nowadays, vegetables are seasoned with sesame, bonito, dashi, etc. and placed next to the main dish as a side dish or side dish, and are very popular.


  • Udon


    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


    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.

  • Karaage


    Japanese fried chicken, karaage is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite of chicken. Absolutely great with beer.

  • Nikujaga


    Nikujaga literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes). It’s a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered “mother’s cooking” (“ofukuro no aji” おふくろの味 in Japanese) as each household cooks it just slightly different. The food itself is very simple and homely, and the warm bowl of your mother’s nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).

  • 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.

  • Sake


    Japanese popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.

Cooking Class Information

Basically, you will have a cooking experience at my house.

I will prepare the ingredients in advance, but I would also like to create an opportunity to enjoy shopping together at the supermarket.

I will adjust the cooking experience according to your skill level, whether you cook with me or just support me.

I will show you how to cook dangerous foods such as fried foods first. We will explain the process to you and let you experience it together.

About Host



Everyone who loves Japanese food is welcome.

I am a mom raising twins and working for a system company.
We are a single family house, so you can enjoy cooking with us spaciously.
The twins are still small, so the house may be lively.
And more, we have one dog.
We are sorry, but we cannot accept those who are not fond of or allergic to animals.
Please understand this matter.

I usually use English in my work. I also studied abroad, so I love English.
I want everyone to know the charm of Japan through food. I want people to know the complexity of Japanese food and the feelings that lie within it.
I want to know and learn about various foreign roots.
That is why I registered.
I would like you to know the charm of Japan through the tool of food. Please share with me the charms of your country.

Recently, the price of foodstuffs has skyrocketed.
I would also like to make economical dishes that can be made inexpensively and deliciously, and dishes that are simple to prepare but delicious and easy to make.
Of course, I will cook traditional and home-style dishes.

Since I have children, I usually use foods that are easy for even children to eat.

Stewed dishes
・Meat and potatoes
・Meat and Tofu
・Stewed vegetables

grilled dish
・Grilled fish (sometimes using a shichirin)
・Grilled eggplant
・Grilled Vegetables

One-pot dish
・Miso Stewed Udon Noodles
・Yakuzen nabe

・Pasta with Miso Meat
・Chirashi Sushi
・Ginger yaki

I would like to make a variety of dishes such as the following. Let's make sweet dishes too!

I would like to enjoy making Japanese food together with you while having a good time talking.


The closest station

Hira station

How to get to the station?

From Fushimi Station: 5mins

Free pick up service

This host can pick up you for free from the closest station!

Exact location provided after booking.

FAQ about Japanese home cooking | Cooking class by Yoriko

  • How to get to the place where Japanese home cooking being held?

    Please go to Hira station which takes 5 mins from Fushimi Station. Then Yoriko (host) will pick you up there!

  • What is the maximum capacity of Yoriko's cooking class?

    Up to 3 people can join Yoriko's cooking class.

  • Is Japanese home cooking available for vegetarians?

    Yes, Japanese home cooking has a vegetarian option.

  • Is Japanese home cooking available for vegans?

    Yes, Japanese home cooking has a vegan option.

  • How long is this cooking class by Yoriko?

    Duration of this cooking class is 4 hours.

  • How much does it cost to join Japanese home cooking?

    It costs 3000 per person.

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.

All Cooking Classes in Aichi