・Tempura with seasonal vegetables
・Goma dofu(Sesame tofu)
・Miso soup
・Rice
・Green tea
Tempura (天ぷら) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. Tempura is a typical home-style cooking in Japan. It is often referred to as a representative dish to Japan. Although there are various theories, it is said that Tokugawa Ieyasu, the general of the Edo period, liked tempura so much that he allegedly died from eating too much.
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.
The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.
Shojin ryori is the traditional cuisine that was developed in Buddhist monasteries in Japan.
As it is made without meat, fish or other animal products, it can be enjoyed by vegans and vegetarians, but those who are not are also welcome.
Emiko
Hello. Myname is Emiko. Please call me Emiko. I live in Onjuku which has the most beautiful beach in Japan and 80 min from Tokyo by train. I'm running a guesthouse here and it has a 18㎡ of kitchen and 35㎡ of living room. I can cook most kind of Japanese cuisine. I also introduce interesting spot and delicious restaurant.
The closest station
Onjuku Station
How to get to the station?
From Tokyo Station: 80mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 10 people can join Emiko's cooking class.
Please go to Onjuku Station which takes 80 mins from Tokyo Station. Then Emiko (host) will pick you up there!
Yes, Shojin ryori for vegans and vegetarians has a vegan option.
Duration of this cooking class is hours.
Yes, Shojin ryori for vegans and vegetarians has a vegetarian option.
It costs 1000 per person.
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.
