In this Tokyo traditional cooking class, learn how to shave and make flavor-packed katsuobushi (bonito) flakes, an integral part of Japanese cuisine, and make and enjoy several Japanese dishes.
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Menu [Ingredients]
●Ichiban Dashi/ Japanese Broth
[Katsuobushi/ dried bonito flakes]
●Miso Soup
[Silken tofu | Ichiban dashi | Miso paste | Green onions (optional)]
●Clear Soup [Ichiban dashi | Temari-fu | Mistuba (Japanese herb)]
●Onigiri/ Rice Balls
[Japanese short- grain rice | Sea salt | Katsuobushi flakes | Kombu | Salmon flakes | Umeboshi (pickled Japanese plums) | Soy sauce | Sugar]
●Dashimaki Tamago/ Japanese Rolled Omelet
[Eggs | Ichiban dashi | Soy sauce | Sugar | Salt]
●Spinach Ohitashi (blanched spinach, soaked in dashi based sauce)
[Fresh spinach | Ichiban dashi | Soy sauce | Mirin | Katsuobushi flakes (for topping)]
●Tsukemono/ Salty Pickles
[Daikon radish | Cucumber]
● Ume (Japanese plum) Sorbet
[Ume syrop | Soft water]
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
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.
Japanese preserved vegetables, usually pickled in a salt, brine or a bed of rice bran. They are often served to satisfy the balance with other dishes in sensory, authentic and nutritious consideration. Tsukemono are raw vegetables and think of them as a type of salad with the added benefits of lactic-acid fermentation.
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Katsuobushi, or dried bonito, is a cornerstone of Japanese cuisine, known for its intense umami flavor that forms the base of many traditional dishes. In this class, you’ll have the rare opportunity to experience the traditional method of shaving katsuobushi at home, a technique that has been passed down through generations in Japan but is now rarely practiced outside of professional chefs' kitchens or by those who are particularly passionate about dashi.
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Itinerary
1. Station Meetup
Let's meet at Heiwadai Station! It's just a 7-8 minute walk to my home, and we can enjoy some fresh air and conversation along the way.
2. Where Your Culinary Adventure Begins
Once we arrive, make yourselves at home with some delicious Japanese tea and senbei (rice crackers) while I introduce the dishes we'll be preparing. After our journey, I'll send you all the slides and recipes.
3. The Rice Cooking Preparation
• Explanation and demonstration of the correct way to cook rice
• How to measure and wash rice, determine the proper amount of water, and key tips for cooking
4. Introduction to Katsuobushi and Shaving Techniques
• Overview of Katsuobushi
• How to use a Katsuobushi shaver
• Demonstration of Katsuobushi shaving
• Hands-on Katsuobushi shaving experience
• Enjoy transforming a rock-hard block of smoked and fermented fish into delicate, flavor-packed flakes
5. How to Make Ichiban Dashi
• Introduction to the primary ingredients for dashi
• Demonstration of making Ichiban Dashi using kombu and shaved Katsuobushi
• Tasting of Ichiban Dashi
6. How to Make Dashimaki Tamago
• How to blend dashi and key tips for rolling eggs
• Demonstration of Dashimaki Tamago
• Hands-on practice in making Dashimaki Tamago
7. How to Make Onigiri
• How to steam and fluff cooked rice
• Introduction to fillings for Onigiri
• Demonstration and hands-on practice in making Onigiri
• Tips on salting and shaping Onigiri
8. Tofu Miso Soup and Suimono (Clear Soup)
• How to cut tofu
• How to make miso soup and clear soup using Ichiban Dashi
• Discover the difference in flavor between miso soup and clear soup
9. Tasting
Let's enjoy the dishes we've prepared together. Ume sorbet will be served for dessert.
I was born and raised in Tokyo, Japan, where I raised two children. I am a licensed chef, a food education instructor, and a Japanese tea advisor. My journey began in culinary school, and I transitioned to teaching cooking, first at a culinary school and then at home. Driven by a passion for sharing Japanese cuisine, I dedicated myself to learning English. I am friendly, enjoy laughter, and love connecting with people.
The closest station
Heiwadai
How to get to the station?
From Ikebukuro station : 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Please go to Heiwadai which takes 10 mins from Ikebukuro station . Then Mika (host) will pick you up there!
It costs 6500 per person.
Duration of this cooking class is 2.5 hours.
Up to 4 people can join Mika'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.
