Gyudon (Beef with rice)
Everyone's favorite dish
One of the most popular Japanese dishes Thinly sliced beef and onions are served over rice in a sweet and spicy sauce made from soy sauce and sugar
Everyone's favorite dish
Gyoza
Gluten-free compatible Hands On
Minced meat or seafood, cabbage and chives wrapped in a wheat flour skin and fried until crispy
Miso soup
A warm soup made with miso, a representative Japanese fermented seasoning, stock, tofu and vegetables
Gyoza is a dumpling using wrapping thing dough to hold the inner ingredients. Most commonly, minced pork, cabbage, Garlic and Leek. The origin of Gyoza is from China but it has evolved uniquely in Japan and now quite different from the Chinese one.
Udon (うどん) is a type of thick wheat flour noodle. It is similar to Italian pasta, but much thicker. It has been eaten all over Japan as an easy-to-eat popular meal, and a substitute meal for rice dishes. Udon is often served hot as a noodle soup in its simplest form, as "kake udon", in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. The flavor of broth and topping vary from region to region.
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.
・Gyudon (rice bowl with boiled wagyu beef and onions) A dish of delicious thinly sliced wagyu beef and onions simmered in dashi stock, soy sauce, and sugar, then served over rice. Everyone loves it. We'll show you how to boil wagyu beef until it's soft.
・Gyoza Gluten-free, Hand's on
A mixture of minced meat or seafood and vegetables wrapped in a flour skin and baked until crispy. We'll show you how to wrap the skin well and how to bake it until it's crispy.
・Miso soup
A warm soup made with miso, a representative fermented food in Japanese cuisine, and tofu and vegetables in the dashi stock. We'll show you how to make authentic dashi and how to use miso deliciously.
My name is Midori of Midori'sKyotoKitchen, I have been studying Southeast Asian cuisine for 40 years and running an Asian cooking school for 30 years, and since 2016 I have been teaching classes in Kyoto City to guests from all over the world so they can make delicious Japanese food at home. I have been teaching Halal, Kosher, Vegetarian, Vegan, and Allergy Friendly Cooking classes to a wide variety of guests ranging in age from 0 to 99 years old. Classes are baby and wheelchair accessible.
The closest station
JR Tanbaguchi Station(Sagano Line)
How to get to the station?
From JR Tanbaguchi: 5mins
Exact location provided after booking.
It costs 13000 per person.
Up to 8 people can join Midori's cooking class.
Duration of this cooking class is 2.5 hours.
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.
