① "Osashimi"
Sashimi unique to Japan, where there has been a custom of eating fresh fish raw since the Edo period. Grate the fish, remove the bones and skin, cut it into bite-sized pieces, and serve. In order not to spoil the freshness of the fish, cut it into thick strips with as little surface as possible. You can learn the points of how to cut and serve.
②"Juicy"
Okinawan rice cooked with vegetables in pork boiled soup and kelp soup stock. It is often served as celebratory dishes and memorial services, and is a dish that wishes for the health of the family and the prosperity of descendants.
③ "Japanese pickles"
In Japan, it is often used not only as a companion to rice, but also as a refreshment for chopsticks or as a tea drink. It came to be called Oshinka from the fact that it is of this kind. You can enjoy the original taste and aroma of vegetables.
④ “Clear soup”
A general term for “clear soup” that is made by seasoning bonito ichiban dashi with sake, salt, light soy sauce, etc., and you can enjoy the deliciousness of bonito and kelp dashi. You can learn how to make soup stock from scratch.
⑤ “Muchi”
“Muchi” is an Okinawan dialect word meaning “rice cake.” It is made by kneading rice cake powder, seasoning it with brown sugar and red sweet potato, and adding shell ginger leaves (in Okinawa, it has been used as a medicinal herb since ancient times to expel evil spirits. It has been used to wrap food due to its bactericidal action) and is then steamed. On December 8th of the lunar calendar, it was eaten as a lucky charm to pray for health and longevity.
※This class is only available from 10:00-13:00. In the afternoon, there is only a Japanese sweets class.
①『お刺身（おさしみ）』
日本の江戸時代から鮮魚を生食する習慣がある日本ならではの刺身。
魚をおろして骨皮を取り除き、そのまま口に入れられる状態に切り整えて盛りつける。
魚の鮮度を損なわないよう、さくに包丁があたる面をなるべく少なくして厚みのある短冊に切ていく。その切りつけや盛りつけ方のポイントを学べます。
②『ジューシー』
豚肉の茹で汁や昆布のだし汁で野菜を炊き込んだ沖縄の炊き込みご飯です。祝膳料理や法事祝いに供されることが多く、家族の健康と子孫繁栄を願う料理です。
③『お新香（おしんこう）』
日本ではご飯のおともだけでなく、箸休めやお茶うけとしてもよく用いられ、漬かりが浅く新鮮で野菜の香りがするという特徴が名前の由来となり、「新しい香（こう）のもの」ということから、お新香と呼ばれるようになりました。
野菜本来の味わいや香りを楽しめます。
④『澄まし汁』
鰹の一番だしを酒、塩、うす口醤油などで調味した「澄んだ汁」の総称で、鰹や昆布のだしの美味しさを味わえます。
出汁の取り方を一から学べます。
⑤『ムーチー』
ムーチーは、「餅」を意味する沖縄方言であり、餅粉をこね、黒糖や紅芋などで味付けを行い月桃の葉（沖縄では古くから邪気を払う薬草とされ、また防菌作用があるので、食べ物を包むのにも使われてきた）で巻き、蒸して作る。旧暦の12月8日に、健康・長寿の祈願のため縁起物として食されました。
※こちらのクラスは10:00-13:00のみです。午後は和菓子のクラスのみです
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.
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.
While cooking traditional Japanese and Okinawan cuisine, you will learn how to hold a knife, how to make soup stock, how to cut sashimi, and how to plate the food. The plates used for plating are "Yachimun" pottery from Yomitan Village. Enjoy healthy food in a house surrounded by Okinawa's sugarcane fields.
提供する伝統的な日本料理と沖縄料理を一緒に作りながら、包丁の持ち方、出汁の取り方、刺身の切り方、盛り付け方を学びます。盛り付けに使用するお皿は読谷村の『やちむん』陶器を使用します。沖縄のさとうきび畑に囲まれた一軒家で身体に優しい健康的な料理を食しましょう。
※This class is only available from 10:00-13:00. In the afternoon, there is only a Japanese sweets class.こちらのクラスは10:00-13:00のみ。午後は和菓子のクラスのみです。
YOKO SHIMOJI
SFCA Certified Real Bean Flower Meister
Raw Sweets Creator
I host cooking classes at my home surrounded by sugarcane fields, where I share traditional Japanese and Okinawan dishes and sweets. My classes focus on adapting age-old recipes and techniques to suit modern lifestyles, creating dishes that are enjoyable to taste, see, and experience. Together, let’s create warm, heartfelt dishes that capture the spirit of Okinawa and Japan. I look forward to welcoming you to my class!
*･゜ﾟ･*:.｡..｡.:*･*:.｡. .｡.:*･゜ﾟ･*
下地陽子
SFCA認定リアル餡フラワーマイスター
ロースイーツクリエイター
伝統的な料理やスイーツをお届けする料理教室をサトウキビ畑に囲まれた自宅で開催しています。古くから伝わるレシピや技法を現代のライフスタイルに合わせて、食して、観て、楽しめるよう工夫しています。沖縄や日本を感じ、心温まるひと皿を皆様と一緒に作り上げていきたいと思っています。ぜひ教室でお会いしましょう！
The closest station
Namihira
How to get to the station?
From Namihira bus station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 3.5 hours.
Please go to Namihira which takes 10 mins from Namihira bus station. Then Shimoji (host) will pick you up there!
Up to 8 people can join Shimoji's cooking class.
It costs 10000 per person.
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.
