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AZUKI bamboo tray cabbage slicer cookingclass dango DASHI for japanese students glutinous rice green onion slicer ingredients in person workshop January january cooking class Japanese cooking japanese pampas grass Japanese recipes jyugoya kids and family light soy sauce MAITAKE misodama misoworkshop moon viewing november cooking class october cooking class online class otsukimi ponzu private class rice RICE / NOODLE salted cherry blossom soba soba cup soba tea spring menu susuki sweet potato tofu tofu making tofuworkshop tsukimi wa+sabi wasabi workshop

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+「季節を味わい、暮らしを整える」料理教室+
+ JAPANESE BENTO (Lunch Box) -MAKING LESSON + (NEW!)
+ RYOKAN BREAKFAST LESSON (Coming Soon!)
+ INGREDIENTS FOR ONLINE CLASS (OYAKO DON) +
+ INGREDIENTS FOR ONLINE CLASS (HIYASHI CHUKA) +

wasabi.plus.japan

📍 Boutique Studio • Yokohama
🍙 Cooking & tradition experiences
🌸 Fermentation, koji & seasonal living
🇯🇵 Taste Japan stories behind the flavors

Week 01 - A Week in Our Japanese Kitchen Simple, e

Week 01 - A Week in Our Japanese Kitchen
Simple, everyday meals I cooked at home.

For those who enjoy cooking but find planning meals a bit overwhelming, I hope this gives you a little inspiration！

The recipes shared here are simplified to fit the space, but if something catches your eye, feel free to ask—I’m always happy to share more.
(Don’t worry, my class recipes are more detailed, with tips and deeper guidance! )

Week 01 - A Week in Our Japanese Kitchen
シンプルな日々のご飯。

料理は好きだけど、毎日の献立を考えるのがちょっと大変…という方のヒントになれば嬉しいです！

ここでご紹介しているレシピは、投稿用にかなりシンプルにまとめていますが、気になるものがあればお気軽に聞いてくださいね。
（レッスンでは、コツやポイントも含めて、より詳しくお伝えしているのでご安心を！）

🌿 TOFU IS JUST THE BEGINNING…🌿 You’ve e

🌿 TOFU IS JUST THE BEGINNING…🌿

You’ve eaten it. You’ve cooked with it. But trust me — *you don’t know all of tofu yet.* 😄

Japan’s supermarket shelves are hiding a whole world of tofu by-products that most of you probably walk right past every single day. Crispy, silky, spongy, savory — each one totally unique, wildly nutritious, and incredibly versatile. And once you know how to use them? Your cooking will never be the same.

✨ ALL ABOUT TŌFU: By-Products & Tofu-Making Workshop✨
Hosted by Kaori at Wa + Sabi Home Studio, Hiyoshi, Yokohama

In our fun-filled session, you’ll:
🔹 Make your own fresh tofu (yes, YOU!)
🔹 Discover 5 “hidden gem” tofu by-products — abura age, atsu age, okara, kōya dōfu & gan modoki
🔹 Learn how to actually cook with them in everyday meals
🔹 Sit down to a delicious tofu-fusion lunch made by Kaori
🔹 Go home with a full-color recipe textbook + a bottle of nigari coagulant to show off your skills at home 🎉

📅 May workshop: May 18th Monday, May 20th Wednesday, May 22nd Friday

⏰ 10:00 am – 2:00 pm

💴 ¥10,000 (tax/ all ingredients & lunch included)

👥 Only 5 spots total — so move fast!

🗣️ Taught entirely in English

This isn’t just a cooking class. It’s a little door into Japanese food culture that most people never get to open.

👉 **Reserve your spot here:** https://wasabiplus.com/all-about-tofu/

I can’t wait to share this delicious world with you. 🍃

*— Kaori, Wa + Sabi*

Visit https://wasabiplus.com/class_catalogue/ for other classes offered
All links in bio !

Wasn’t planning to find anything special… but

Wasn’t planning to find anything special… but this place always has its surprises.

After a haircut in Omotesando, I took a slow walk and noticed a small line forming outside a tiny shop. No big sign, no explanation—just people quietly waiting. Curious, I joined.

While in line, I studied the space. Just a simple counter and showcase. A small banner with a dango (mochi on skewer) illustration, and a modest sign that read “mitarashi dango” (sweet soy sauce dango). That must be their signature, I thought.

There was an unspoken rhythm—only two groups inside at a time. Everyone waited patiently to be called in.
And then it clicked… this was a wagashi (traditional Japanese sweets) shop I had been following on Instagram for their beautiful creations.

When it was finally my turn, I asked the staff what their signature was. “Mitarashi dango,” she said. I ordered immediately—only to find out it was the last one. Lucky.

Many items were already sold out or down to the last piece. I brought home a small selection:
mitarashi dango, sakura mochi (mochi wrapped with salted cherry blossom leaf), warabi mochi (bracken starch jelly sweet), mame daifuku (rice cake with beans and sweet red bean filling), kusa mochi (mugwort-flavored rice cake).

While waiting, I noticed a tourist family purchasing what was nearly ¥40,000 worth of sweets—maybe it’s featured in a guidebook. And just after me, someone else asked for the mitarashi… only to hear it was sold out. Timing really is everything.

At home, we enjoyed everything together.
The mochi—so soft. The anko (sweet bean paste) — gently sweet with a very delicate, refined flavor.
And the mitarashi dango… incredibly tender, with a subtle savory finish that lingered.

Not a quick stop. Not a casual grab.
But the attentive, thoughtful service given to each individual customer made the whole experience feel special.

Shop link in my stories if you’re curious.

日本語はコメント欄に！

I recently hosted a private Tiny Chef’s: Japanes

I recently hosted a private Tiny Chef’s: Japanese Kitchen Workshop for a lovely family visiting from Hawaii — a mother and her two daughters, ages 8 and 5.

This time, they chose the ORIGIRI + “Shake It” ONIGIRI & SHIRATAMA Fun Workshop.

We started with ORIGIRI (Origami x Onigiri) — a playful mix of origami and onigiri — where rice and fillings are folded up almost like a sandwich. It’s simple, creative, and perfect for little hands to explore different combinations.

Then came the “Shake It” onigiri with rice and ingredients of your liking — using molds in different shapes like circles, triangles, and even hearts. Just shake, and watch the rice come together. Simple, fun, and instantly satisfying.

And finally, shiratama (mochi dumplings) — not just a dessert, but a full clay-like experience. Soft, chewy dough that kids can color, roll, and shape however they like. Their own little creations are more like play than cooking.

From start to finish, they were completely engaged — creating, experimenting, and of course, excited to eat everything they made.

I prepared them a “little something kit” to bring home— cute onigiri molds, shiratama flour, and sweet syrup etc so they can recreate everything and keep that excitement going.

Because it’s never just about what they make here, but what they continue to create after they leave.

If you’re in Japan as a family, this is more than just a class! It becomes part of your story together.

Full workshop details from link in bio.

ハワイから来てくださったご家族（お母様と8歳・5歳の姉妹）と、Tiny Chef’s プライベートワークショップを開催しました。

今回選んでいただいたのは
ORIGIRI（おにぎり×折り紙）＋「フリフリ」おにぎり＆白玉ワークショップ。

まずはORIGIRIから。
折り紙のように作るおにぎらず、ごはんと具材をサンドイッチのように折りたたんで作っていきます。
シンプルで自由度が高く、小さなお子さまでも楽しくいろんな組み合わせを試せるのが魅力です。

次は「フリフリ」おにぎり。
丸や三角、�

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