・Katsudon Pork
loin breaded and fried until crispy, served on rice, topped with boiled onions seasoned with dashi, soy sauce and sugar, topped with eggs. It is one of the most popular dishes.
・Gyoza Gluten-free, Hand's on
A mixture of minced meat or seafood and vegetables wrapped in a flour skin and fried until crispy
・ Miso soup A warm soup made by boiling miso, a traditional Japanese fermented seasoning, with dashi, 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.
Let's make katsudon and gyoza together. Katsudon
I will teach you how to cook pork loin tenderly, how to coat it in breadcrumbs and fry it crispy, and how to simmer eggs softly.
・Gyoza Gluten-free, Hand's on
I will teach you how to mix minced meat or seafood with vegetables, wrap it in flour skin, and bake it crispy. I will teach you how to make a tube with skin and how to bake it crispy.
・Miso soup A warm soup made by boiling tofu and vegetables in a stock using miso, a traditional Japanese fermented food. I will teach you how to make authentic stock and how to bring out the delicious flavor of miso.
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.
Duration of this cooking class is 2.5 hours.
Up to 8 people can join Midori'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.
