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 "Oshinko"
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.
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。
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 making traditional Japanese food and Okinawan food together, you will also learn about Japanese culture such as the origin and history of cooking. Let's eat healthy food that is kind to the body in a house surrounded by fields in Okinawa.
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、料理の由来や歴史など、日本の文化も学びます。
沖縄の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。
Tukasa
A fisherman from Okinawa who lives in Ginoza Village.
☆ Healthy traditional cuisine from 『Okinawa』and『Japan』, islands known for their longevity.
*･゜ﾟ･*:.｡..｡.:*･*:.｡. .｡.:*･゜ﾟ･*
宜野座村に住む沖縄出身の漁師。
長寿の島国である『沖縄』と『日本』の健康的な伝統料理の紹介
The closest station
Kanna
How to get to the station?
From Kanna bus station: 0mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 8000 per person.
Please go to Kanna which takes 0 mins from Kanna bus station. Then Tukasa (host) will pick you up there!
Duration of this cooking class is 3.5 hours.
Up to 10 people can join Tukasa's cooking class.
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.
