Japanese home-style rice dishes include either onigiri (rice balls) or maki sushi (inside-out), and a choice of one dish from nikujaga (meat and potato stew), karaage (fried chicken), chicken katsu (chicken cutlet), nikudofu (meat and tofu stew), agedashi tofu (deep-fried tofu in broth), dashimaki tamago (rolled omelet), or kinpira (braised burdock root and carrot). Miso soup is also available. Vegetarian options are also available.
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.
Japanese fried chicken, karaage is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite of chicken. Absolutely great with beer.
Nikujaga literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes). It’s a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered “mother’s cooking” (“ofukuro no aji” おふくろの味 in Japanese) as each household cooks it just slightly different. The food itself is very simple and homely, and the warm bowl of your mother’s nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).
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, we will cook rice in a pot instead of a rice cooker, so that you can make it in your own country. With the cooked rice, we will make either onigiri (rice balls) or maki sushi (rolled sushi). We will show you a sample, and you can make two onigiri or one maki sushi roll each, choosing your favorite fillings. Also, to help you make it at home, you can make one of the following dishes using seasonings that can be bought at a Japanese supermarket: Nikujaga (meat and potato stew), Karaage (fried chicken), Chicken Katsu (chicken cutlet), Nikudofu (meat and tofu stew), Agedashi Tofu (deep-fried tofu in broth), Dashimaki Tamago (rolled omelet), or a vegetarian option (such as a tofu and vegetable salad).
Keiko
When I travel abroad, I want to understand how people truly live. As a certified guide and teacher, I offer authentic Japanese home cooking you can’t find in restaurants.
The event will be held at a Japanese home one station away from Ikebukuro Station.
The closest station
Higashi-Ikebukuro Station
How to get to the station?
From Higashi-Ikebukuro Station: 10mins
Exact location provided after booking.
Duration of this cooking class is 3 hours.
Yes, Local Japanese Home Cooking with a Certified Guide: Choose Your Favorite Dishes has a vegetarian option.
It costs 9800 per person.
Yes, Local Japanese Home Cooking with a Certified Guide: Choose Your Favorite Dishes has a vegan option.
Up to 2 people can join Keiko'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.
