Makizushi
Tamagoyaki(Japanese omelette)
Miso soup
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 class we will make makizushi, tamagoyaki(Japanese omelette) and miso soup.
I can also teach you some useful Japanese cooking phrases if that's interesting for you!
What’s included:
Ingredients and instructions to make makizushi, tamagoyaki(Japanese omelette) and miso soup.
Japanese cooking phrases if you would like to learn some culture and language
Please make a reservation with two or more people.
My name is Shuko, and I am a Japanese language teacher who loves to share Japanese food and culture.
I like listening to music, karaoke singing, and watching musicals. I'm addicted to eating spicy food.
I've been teaching Japanese to foreigners for more than 20years. And I've been cooking Japanese food for my family for 25years.
I really enjoy communicating with people from all over the world.
My kitchen is located between Osaka and Kyoto.
Why don't you learn Japanese Home Cooking and simple Japanese?
I hope you enjoy everything about Japan!
The closest station
Hirakata-shi station
How to get to the station?
From Gion shijo: 25mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Tanoshii! Japanese Home Cooking ( Sushi Roll and Tamagoyaki) has a vegetarian option.
It costs 5000 per person.
Duration of this cooking class is 2 hours.
Up to 5 people can join Shuko's cooking class.
Please go to Hirakata-shi station which takes 25 mins from Gion shijo. Then Shuko (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.
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