The Origin of Tempura in Japan goes back to the mid-16th century. The concept of batter frying was brought by Portuguese traders. In fact, the word Tempura comes from the Latin word “Tempora”, which refers to ‘The Ember Days’ (quattuor anni tempora), when Catholics refrain from eating meat. Tempura was the favourite dish of Tokugawa Ieyasu, the first shogun of the Tokugawa shogun and instigator of the Edo period.
Donburi (丼), literally meaning ‘a bowl’, is a dish consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. You may have heard of gyudon, the beef bowl made famous internationally by fast food chain Yoshinoya!
It was in the 19th century, that some street stalls put Tempura on rice, poured over with Tempura sauce. So, Tendon was born!
In this class, you will learn some pro-techniques to take your culinary skills to the next level!
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.
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.
Please book minimum 2 people
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★food safety management officer
My name is Nahoko,conducting the cooking class “At home with Nahoko”
It is a healthy, delicious and visually stunning, definitely insta-worthy class.
We are located in a friendly and welcoming private home in Kunitachi, about 25 minutes by Chuo JR line from Shinjuku,Tokyo.
We never use chemical additive or prosessed food. I also give you some ideas about table setting. It is such a pleasure to spend time with me and be able to enjoy my home!!
The closest station
Kunitachi Station
How to get to the station?
From Shinjuku Station: 25mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Tempura donburi online class has a vegan option.
Up to 30 people can join Nahoko's cooking class.
Duration of this cooking class is 3 hours.
Yes, Tempura donburi online class has a vegetarian option.
It costs 6300 per person.
Please go to Kunitachi Station which takes 25 mins from Shinjuku Station. Then Nahoko (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.
