Lesson Info

+ COOKING CLASS +

Offering fun and informative Japanese cooking and/or food ingredient workshops deep in relation to our Japanese culture and tradition.  Sign up for a class or make a request to have one at your choice of venue!

+COOKING CLASSES for JAPANESE MONTHLY EVENTS +

Just as you have events and holidays unique to your home country, we have many special events throughout the year, which are strongly associated with special food or dishes that are prepared for that particular day.This is a monthly course which focus on cooking special dishes for each month’s Japanese event. Not only you will learn to cook the dishes, you will learn about our customs, the history of our different events which are sure to make your life in Japan a more memorable, fun experience for you (and your family and friends)!  You will be just amazed by how …
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+MISO MAKING FROM SCRATCH+

It’s that time of the year again! The MISO making time! MISO is made with soy beans, rice malt and salt, which all can be found throughout the year and so, can be made anytime of the year, but it has been said from long ago that the best time to make MISO was January. Not only MISO, it is said that the water drawn at this time of the year is most suitable for making other preserves and food ingredients, such as soy sauce, SAKE, MOCHI etc etc. This is because the water at …
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+MISO Making+ (Jan classes)

You may know of MISO, since it can be said to be one of the most well-known Japanese condiments, but did you know they can be homemade very easily?? You can make MISO by simply mixing soy beans, malt and salt and let it ferment and you will be surprised by how much it changes its taste depending on the difference in the amount of ingredients used as well as climatic conditions, and even during its fermentation/aging! Lesson Details Dates: January 14th (Fri)/ 18th (Tue)/ 20th (Thu)/ 24th (Mon)/ 26th (Wed)/ 31st (Mon), 2022Time: 10 am to 1 pmPlace: Hiyoshi, Yokohama (details …
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+MISO Making+ (Jan. 28, 2022)

You may know of MISO, since it can be said to be one of the most well-known Japanese condiments, but did you know they can be homemade very easily?? You can make MISO by simply mixing soy beans, malt and salt and let it ferment and you will be surprised by how much it changes its taste depending on the difference in the amount of ingredients used as well as climatic conditions, and even during its fermentation/aging! Lesson Details Date: January 28th , 2022 (Fri)Time: 10 am to 1 pmPlace: Hiyoshi, Yokohama (details will be given by email after reservation)Fee: ¥5,000 (tax …
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+ Online FOOD SUMMIT 2021 +

Participated in a Virtual Food Summit as a guest speaker. Happy Bellyfish is an online cooking school with instructors and participants from around the globe. From September 23rd to 26th, Happy Bellyfish hosted their first virtual food summit where chefs, farmers, herbalists, holistic nutritionist and doctors discussed about how food can support our health. On Day 2 at 10 pm Japan time, I offered a zoom seminar under the topic of traditional foods/remedies that are eaten in cold season in Japan, where I discussed about a specific recipe that is eaten on the day of TOJI …
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