I'll ask you to cook a Japanese home-cooked meal. Rice, miso soup, tamagoyaki, and 2 side dishes. For dessert, enjoy seasonal Japanese sweets. Finally, brew the matcha and drink it.
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.
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
In this cooking class, you will be cooking Japanese home cooking. Cook the rice in a pot. Miso soup is also taken from the dashi stock. I'll have the standard tamagoyaki baked as well. Please request one of several desserts.
Hello! I am Keiko! I have been cookingclass at home for 18 years. I would like people all over the world to know about delicious Japanese home-cooked food, make it, and eat it. You can challenge from simple home cooking to authentic Japanese food. We will cook at home so please feel to come.
Instagram account @kei200507You can see it on the reel.
The closest station
Momoyamadai Station
How to get to the station?
From Nanba Station: 30mins
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 hours.
Up to 6 people can join Keiko's cooking class.
Please go to Momoyamadai Station which takes 30 mins from Nanba Station. Then Keiko (host) will pick you up there!
It costs 7000 per person.
Yes, 3 Japanese home-cooked dishes (tamagoyaki) ,dessert and matcha has a vegetarian option.
Yes, 3 Japanese home-cooked dishes (tamagoyaki) ,dessert and matcha has a vegan option.
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.
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