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Recent Posts

+ JAPANESE BENTO (Lunch Box) -MAKING LESSON + (Coming Soon!)
+ RYOKAN BREAKFAST LESSON (Coming Soon!)
+ INGREDIENTS FOR ONLINE CLASS (OYAKO DON) +
+ INGREDIENTS FOR ONLINE CLASS (HIYASHI CHUKA) +
+ Wa + Sabi ONLINE COOKING CLASSES (new!)

wasabi.plus.japan

+Japanese home-cooking freak
+Japanese Tradition freak
+Homemade-with-a-twist freak
+Kōji & fermentation freak
Taste Japan stories through my kitchen

Wa + Sabi’s online cooking classes are finally h

Wa + Sabi’s online cooking classes are finally here!

After years of offering in-person workshops, I’m now bringing Japan’s home-cooking culture right into your own kitchen—wherever you are.

If you’ve been wanting to experience the warmth, simplicity, and depth of real Japanese home cooking, this is for you.

Each month features a new dish, a new taste of Japan, and a new story about Japan’s seasons, traditions, and our everyday life.

You can cook along live via Zoom or just watch and cook later using the recipe textbook and the class recording, and discover the meaning and background behind each dish — why it’s made that way, when it’s enjoyed, and what it tells about Japanese life.

Each class includes:

・Live step-by-step instruction via Zoom
・A full textbook (PDF) with recipe and stories
・Ingredient list with Amazon links (Japan only!)
・Invitation to our private Facebook group for zoom recordings, community, and continued learning

Our first theme: **Oyako Don** — a simple yet comforting rice bowl of chicken and silky egg simmered in dashi soy broth.

Whether you’re an expat in Japan or a Japan lover abroad, come cook with me and experience the comfort of Japanese home cooking!

[Link in bio | https://wasabiplus.com/online-class]

+++++++++++

Wa + Sabiのオンラインお料理クラスが、ついにスタート！

これまで対面で行ってきたクラスを、世界中どこからでも自宅キッチンで体験できるようになりました。

「日本の家庭料理を、和文化と一緒に学びたい」という外国の方に向けたクラスです♪

毎月、季節や行事に合わせたテーマで簡単な家庭料理を作ります。
作り方だけでなく、「そのお料理に対しての私たちの想い」や「どんな時に食べるのか」など、食に込められた日本の文化や思いも伝えて行きます。

和食材の購入に苦戦しないよう、レシピを作るための道具や食材の入手はamazonリンクでサポート。

初回のテーマは、リクエストをいただいた「親子丼」。
親子丼発祥のお店の紹介などもします♪

世界中どこからでも参加OK！
日本の家庭料理、何気ない日常の文化が海外の方々にも伝わりますよぉに✨

[リンクはプロフィールから | https://wasabiplus.com/online-class]

Did you know? You can turn veggie scraps into some

Did you know?
You can turn veggie scraps into something so tasty!
Today’s quick side dish — KIMPIRA (stir-fried veggies seasoned with soy sauce etc) made from broccoli stems and daikon peels.
Stir-fried in sesame oil, seasoned with mashed umeboshi, mirin, and soy sauce, then topped with sesame.
Simple, sustainable, and full of umami!

Would you try this next time before throwing veggie scraps away?

野菜の端っこ、捨てちゃう前に!
ブロッコリーの茎と大根の皮で、あっという間にきんぴら！
ごま油で炒め、梅干し＋みりん＋醤油で味つけ。
仕上げにごまをパラリ。うま味と香りがたまらない♪

次はその野菜、捨てる前に作ってみる？

BACK UPON REQUEST: THE KŌJI CLASS RETURNS! Only

BACK UPON REQUEST: THE KŌJI CLASS RETURNS!

Only 3 seats left!

Have you met KŌJI yet? Once you do, there’s no going back.

This magical Japanese fungus is the key behind miso, soy sauce, and sake—but its real power shines in everyday cooking.

In this class, you’ll discover **SHIO (salt) KŌJI**, a simple fermented seasoning made from rice kōji, salt, and water.

It naturally enhances umami, tenderizes meat, boosts digestion, and makes any dish taste deeper and more satisfying—without additives.

You’ll create your own SHIO KŌJI and one more original KŌJI blend to take home, taste 10+ unique kōji-based creations,
and enjoy a kōji-inspired lunch that will change how you see Japanese food forever.

Sign up from the link in bio.
https://wasabiplus.com/all-about-koji/

There’s no way you can leave Japan without meeting KŌJI！

もうKŌJI（麹）に出会いましたか？
一度出会ったら、もう手放せない！（スマホと同じｗ）

味噌や醤油、酒など、日本を代表する発酵食品を支える魔法の菌——それがKŌJI。
でも本当の魅力は、毎日の料理に活かしてこそ。

忙しい日のご飯も、シンプルなお料理も、KŌJIの力で驚くほど簡単においしく変わります。

このワークショップでは、発酵調味料「塩KŌJI」の作り方、そしてその使い方を学びます。
さらに、我が家に常備している鶏ガラKŌJI、コンソメKŌJI、出汁KŌJI、その他さまざまなオリジナル塩麹もご紹介！

すべて手作り・無添加、ここでしか出会えないレシピです。

レッスンは
- 10種類以上のオリジナルKŌJIの試食
- 塩KŌJI＋もう1種類の変わり塩KŌJI作り
- KŌJIまみれのランチ

を含みます。

日本が誇る発酵の力を、あなたのキッチンに♪
毎日の生活に取り入れてみませんか？

日本語レッスンも承ります！

TOFU SURPRISE! Didn’t expect much from this to

TOFU SURPRISE!

Didn’t expect much from this tofu… and wow, was I wrong.
We’re not exactly a tofu-loving family — we eat it if it’s there, but that’s about it. Still, I noticed this tofu at the supermarket taking up a big chunk of shelf space, so I finally gave in and tried it.

Turns out it’s a kind of tofu in soy milk served with dashi sauce. I thought my kids wouldn’t touch it, but surprise — everyone said it was delicious! Even with just chopped green onions, it was full of flavor.

Third time round, I topped it with my sinful garlic chive shio-koji sauce from my precious post and OMG… no way it could taste bad.
Definitely a keeper!
@sagamiya.food

If you see it, give it a try!

最近、家族でハマっている豆腐。
正直、我が家はそんなに豆腐好きではなく、あればまぁ食べる程度。でもスーパーでずっと気になっていたお豆腐を試しに買ってみたら…予想外に美味しさにビックリ！

出汁でいただく豆乳豆腐、まさか子どもたちは食べないだろうと思っていたら、みんな「美味しい！」とペロリ。小葱をのせただけなのに驚きの味。

さらに先日投稿した罪作りなニラ塩麹ダレをかけたら…間違いないでしょ！これはリピ決定♪
@sagamiya.food

見かけたらぜひ試してみて♪

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