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+COOKING CLASSES for JAPANESE MONTHLY EVENTS 2024/2025+
- 2023.4.4
- Lesson Booking, Lesson Info
Just as you have events and holidays unique to your home country, we have many seasonal events throughout the year, which are strongly associated wit…
+ KURI GOHAN / chestnut rice +
- 2021.10.5
- Recipes
To be honest, I never was a huge fan of KURI GOHAN or chestnut rice, simply because I never really enjoyed sweetness associated with savory meals. Pl…

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wasabi.plus.japan

𓎩a Japanese home-cooking freak
𓎩a Japanese tradition freak
𓎩a homemade-with-a-twist freak
𓎩a fermented food freak
𓎩and a kōji freak
You a freak too?😆

𓆸𓂃◌𓈒𓏲 ❀THE MAGIC OF KOJI: TOO GOOD

𓆸𓂃◌𓈒𓏲
❀THE MAGIC OF KOJI: TOO GOOD TO BE TRUE!?❀

If you've been following my journey, you probably know I’m completely obsessed with koji! My journey started when I found out that I could replace those store-bought quick powdered soup stocks (most likely packed with food additives) with koji seasoning, and since then I have been captivated by its magic.

Koji is a type of fungus (Aspergillus oryzae) unique to Japan. It’s packed with enzymes that break down proteins and starches into amino acids and sugars, creating rich, umami-packed flavors. This humble fungus is the magic behind Japanese staples like miso, soy sauce, and sake.
And here’s the best part—you can easily make your own koji-based seasonings at home!

Koji has completely transformed how I cook because:
𓌉◯𓇋 　It tenderizes: Meat, fish, and veggies become super tender
𓌉◯𓇋 　It’s convenient: All you need is koji—no multiple seasonings needed
𓌉◯𓇋 　It’s chemical-free: Natural and free from additives
𓌉◯𓇋 　It elevates your health: Packed with enzymes, amino acids, and vitamins for digestion and gut health
𓌉◯𓇋 　It’s simple to make: Just mix, let it ferment, and let the tiny microorganisms do their magic
𓌉◯𓇋 　It’s extremely yummy: Unlock rich, deep umami flavors that make every dish irresistible

I’ve made everything from garlic koji and dashi koji to others like wasabi koji, consommé koji, and even Nutella koji!
My personal favorite? Garlic koji！One spoonful transforms canned tomatoes into an extraordinary sauce or makes the best garlic toast ever. Add hot water to dashi koji, and you’ve got the quickest, tastiest noodle soup.

If you’ve never cooked with koji, now’s the time！It’s versatile, healthy, and SO easy to make and use.

Ready to explore the magic of koji?
Let me know which seasoning you’re most curious about in the comments!
ෆ ̖́- Experience the magic of koji—

＜麹のお話＞
麹って、、、味噌や醤油、そして日本酒などの基本的な日本の調味料を作るために欠かせない食材っていうのは知ってるし、身体に良い事もわかってる。しかもずっと注目されている塩麹ももちろん知ってはいるけど、実はそんなに好きではなかったり、、、興味はあるけど、何をどうすれば良いのかわからない！私も最初はそうでした。

でもね、ずっとやめたいと思っていたコンソメの素とか鶏ガラの素とかが作れちゃう事を知ったら試したくなっちゃって。まずはにんにく麹作ってみたらその旨さにドハマりしてしまい、しかもそれ入れるだけで味が決まっちゃうから、↓
<続きの日本語キャプションはコメント欄に！↓>

𓆸𓂃◌𓈒𓏲
❀ MY LATEST KITCHEN FINDS ❀
Practical, fun, and just what I needed for my classes (or so I tell myself to justify the splurge ☺︎). Here’s what I grabbed:

𓌉◯𓇋 Green Onion Shredder (￥1800 @ TODAY’S SPECIAL Jiyugaoka/@cibone_ts)
A tiny, razor-sharp comb that turns green onions into perfect strands in seconds! I’ve been playing around with it, and it works on other veggies too—hello, endless garnishes.

𓌉◯𓇋 Fruit Baller (￥950 @ TODAY’S SPECIAL Jiyugaoka/@cibone_ts)
I’ve been hunting for this for some time to carve daikon into adorable “moons” for our Tsukimi-themed clear dashi soup! Missed the boat this year, but you can bet it’ll debut in next year’s August classes.

𓌉◯𓇋 Tofu Scooper (￥1000 @ TODAY’S SPECIAL Jiyugaoka/@cibone_ts)
A sleek little tool designed for scooping tofu cleanly without disaster (we’ve all been there). It has been coming in handy in our tofu hotpot, November classes!

𓌉◯𓇋 Great Buddha & The Thinker Cookie Cutter (￥100 @ CanDo)
Possibly the most random find ever, but how could I resist?! Iconic cookies, anyone?
Wish I had these sooner, but hey, better late than never.

Do you have a favorite gadget you swear by? Or maybe a quirky one you love? Let me know below—I’m always on the hunt for new tools to try! 𓆸𓂃◌𓈒𓏲

❀ 最近見つけたキッチンアイテム ❀
楽しく、実用的でまさにクラス用に必要だったもの（無駄遣いじゃないって自分に言い聞かせているだけ！？ ☺︎）。

𓌉◯𓇋 白髪ねぎカッター (￥1800 @ TODAY’S SPECIAL 自由が丘/@cibone_ts)
別のネギカッターを使っていたけど、白髪ねぎにはこれ、ベスト！他の野菜にも使えそーー♬

𓌉◯𓇋 フルーツボールカッター (￥950 @ TODAY’S SPECIAL 自由が丘/@cibone_ts)
８月レッスンで作る、月に見立てたまん丸大根が入ったお吸い物を作るために、ずっと探してた！今年のレッスンには間に合わなかったけど、来年のクラスでデビューすること間違いなし！

𓌉◯𓇋 豆腐すくい (￥1000 @ TODAY’S SPECIAL 自由が丘/@cibone_ts)
やっぱりね、お鍋のお豆腐にはこれ、マストアイテムよね。11月のクラスで作る湯豆腐にも早速使ってます♪

𓌉◯𓇋 大仏と考える人のクッキーカッター (￥100 @ CanDo)
偶然見つけたものだけど、これ、買わずにはいられないでしょ?! これでクッキー量産したいーーꉂꉂ ꉂ

お気に入りの、もしくはちょっとふざけたキッチンツールはありますか?もしあったらコメントで教えてね！オススメ、お待ちしてまぁす♬　𓆸𓂃◌𓈒𓏲

𓆸𓂃◌𓈒𓏲 ❀SUSHI & MOCHI WORKSHOP❀

𓆸𓂃◌𓈒𓏲
❀SUSHI & MOCHI WORKSHOP❀
Accommodated a SUSHI & MOCHI workshop upon request from a family visiting Japan from Seattle. With three young kids (ages 9, 7, and 5) eager to explore Japanese food, we kept things safe and simple: no knives, no heat – just creativity and smiles!

Together, we made NORIMAKI (rolled sushi), colorful TEMARI ZUSHI (sushi balls), and layered sushi cups – all ready to assemble! The kids and parents alike were excitedly enjoying everything they’d prepared, savoring each bite they created themselves.

For dessert, we dove into SHIRATAMA (mini mochi dumplings) with a colorful twist! Laughing and giggling, the kids got creative with food coloring to make bright, unique shapes – just like Play-Doh!

But when the youngest took her first big bite, there was a surprise… she burst into tears! 😭Turns out, despite what seemed like plenty of chocolate sauce, the tasteless SHIRATAMA caught her completely off guard, as she was expecting something like sweet American cakes, from its colorful look – quite the shock for her! (So sorry that never occurred to me!)

To keep the fun going, I sent them home with SHIRATAMA powder, and some Japanese brown sugar syrup and KINAKO (soybean powder) and a tip to add a touch of sweetness to their creations, so she’ll get the taste she expects next time!

Hope they’re still enjoying these memorable flavors and laughs back in Seattle! ⸜❤︎⸝

❀
シアトルから観光で日本に来ると言うご家族から、子供たちが好きなお寿司とお餅のクラスを、と言うリクエストをいただき、Sushi ＆Mochi クラスを開催。日本食作りを体験したいという3人の幼い子供たち（9歳、7歳、5歳）のために、包丁や火を使わずに楽しめるレッスンをと思い、事前に全て用意。当日は各自アレコレ好きに組み合わせ、海苔巻き、手毬寿司、カップ寿司を作ってもらいました。

思ってた以上に凄く上手に出来上がり、あれだけ沢山作ったお寿司たちもワイワイ楽しみながらペロリと完食！

デザートには、白玉作り♬
でも普通の白玉ではつまらないと思い、食紅を用意してみたのですが、想像以上に子供たち、かなりの創造力を発揮し、粘土遊びにようにカラフルでユニークな形の白玉を沢山作ってくれました。

しかーし、末っ子が自分で作った白玉を一口食べた瞬間、、、、なんと彼女は泣き出してしまったのです！😭彼女はそのカラフルな見た目から、甘いアメリカのケーキのようなものを想像していたのか、チョコシロップをたっぷりかけたにも関わらず、無味無臭の白玉にビックリ！それで泣き出してしまいました！（そこまで気が回らなくてごめんーー）

日本での楽しい想い出を持ち帰ってもらいたかったので、お土産に白玉粉、黒みつ、きな粉を持ち帰ってもらいましたが、次回家で作る時はジャムやシロップ等で白玉を甘くしてあげた方が良いかも、とアドバイス。
何とか無事にシアトルでも楽しんでくれていると良いなぁ ෆ ̖́-‬

𓆸𓂃◌𓈒𓏲 Exciting news! ｡:+*゜ Due t

𓆸𓂃◌𓈒𓏲
Exciting news! ｡:+*゜
Due to growing interest for the class, we’re kicking off the “ALL ABOUT MISO & MISO-MAKING FROM SCRATCH” class a bit earlier this year !✦

You might already know MISO as one of Japan’s most iconic fermented foods, but did you know they can be made very easily at home? With just soybeans, KŌJI (malted rice), and salt, you can create your own that will transform in flavor as it ages!

Here’s what you’ll enjoy in this hands-on class:
❀ Discover Miso’s fascinating history and health benefits, sample different types, and find your favorite!
❀ Explore creative ways to use MISO beyond soup – no more lonely MISO container in the fridge!
❀ Get hands-on with MISO-making from scratch.
❀ Make MISO soup balls for a quick, homemade flavor boost anytime. (refer to reel)
❀ Plus, enjoy a delicious lunch with miso soup, rice balls, and a miso-marinated side dish.

❀ You’ll take home about 1 kg of miso-to-be in a quart-size zipper bag, which will naturally ferment over the next 3-4 months – your very own homemade miso!
(no hassle! Just let the tiny micro-organisms do their job!)

Once you master the basics, you can experiment with different beans like chickpeas, black beans, lentils, or any other beans for unique flavors.

So come and dive into the Art of MISO! ｡:*
Book your spot now, whether you’re joining solo or bringing friends for a fun group experience! Great for team building, too.

⇰ Reserve your spot and get details here: https://wasabiplus.com/miso-making-from-scratch
or go to the link in my bio @wasabi.plus.japan

Because my son was feeling a bit weak today, he as

Because my son was feeling a bit weak today, he asked for a comforting bowl of OJIYA. 🥣✨

OJIYA is a gentle, nourishing rice porridge often made at the end of a hot pot meal by adding rice to the remaining soup. It’s also a go-to remedy food in Japan, loved for its light, easily digestible qualities.

Today, I made ours with rice and grilled salmon from a left-over bento, seasoned with DASHI KŌJI (fermented dashi), and added an egg for extra warmth.

Did you know?
OJIYA and ZŌSUI may look similar, but there’s a difference! OJIYA is prepared with “unwashed”rice, giving it a starchy texture, while ZŌSUI is made with “washed”rice, making it lighter and smoother.
A gentle, comforting flavor, that’s just what you need to recharge💖 Wishing him a speedy recovery!

朝からちょっと調子悪そうな息子くん、おじやを作ってとリクエスト。
なのでお弁当の残りご飯と鮭、出汁麹（だしパックの出し殻で作った醤油麹）と玉子で作ってみた。

ところで、「おじや」と「雑炊」の違いって知ってる？
そう！
洗ったご飯で作るのが「雑炊」
洗っていないご飯で作るのが「おじや」だそう！

知らなかったね～知らなかったよ～

確かにおじやはもったり、雑炊はサラサラ。仕上がりが違うものね。
息子くんも温かいおじやで少し復活できたかな、早く回復しますよぉに♪

+ Sometimes life throws a little chaos our way, an

+
Sometimes life throws a little chaos our way, and right now, my private life is spinning a bit😅 Just as I was getting into a good rhythm here on Instagram too!
But hey, that’s life, right? 💫
No need to worry, it’s not that I’m dying, and is probably something everyone goes thru – just navigating through the storm for now.
I’m hopeful I’ll get back to posting regularly soon, so stay tuned!
Thanks for sticking with me 💖✨

人間、生きていると時々ちょっとしたカオスが起こります。今、私のプライベートもちょっとそんな感じ😅 せっかくInstagramでも良いペースがつかめてきた矢先だったのに！
でも、それが人生ですよね？💫
でもご心配なく。命に係わる事でもないし、きっと誰もが通る道。一つ一つ解決しながらこの状況を乗り切ろうとしているので大丈夫！
またすぐに定期的に投稿できるようにしたいと思っているので、お楽しみに！
皆様のご理解とご協力に感謝💖✨

+ <FLAVORS of JAPAN: Mastering Japanese Home Cooki

+
<FLAVORS of JAPAN: Mastering Japanese Home Cooking and Culture>

Whether you are new to Japan or not…

What are some of the things you wish to acquire during your time in Japan?

+The Japanese language?

+Knowledge of Japanese values and the way of thinking so that you can come to understand your Japanese colleagues or friends?

+Knowledge of Japanese history, culture, customs, and wabi-sabi (Japanese aesthetic values)?

+Or simply how to cook healthy Japanese home cooking?

Well if this sounds like you, we are exactly what you are looking for!

We are a “one-and-only” cooking class where not only will you learn to cook healthy “umami-ful” Japanese home cooking but you will also learn so much about our traditions, history, and customs through our monthly themes. Because each class is highly informative, it will help you understand our core values and our way of thinking to make your life in Japan a more meaningful, memorable experience for you.

Just be amazed by how our ancestors defined every little detail with such special meaning behind it!

<What Will You Learn?>
This monthly course focuses on each month’s theme of a Japanese event or celebration, with a full explanation of its history and customs, followed by a Japanese home cooking lesson of a full set menu (rice dish, soup, 1 main dish, and 1 to 2 side dishes) that is related to the event or food in season. Most of the dishes, which are all full of UMAMI, are something we eat regularly at home, and are probably something you’ve eaten before and always wished you knew how to prepare them.

<How to Start>
YES! you can start from any time of the year and

YES! you can also come in only the months that interest you.

BUT! you’d probably end up taking them all because there is always so much you can learn!

By the time you finish all 12, not only you will be an total expert on Japanese food, culture, and people, but learning about our different food ingredients will definitely make your trips to local supermarkets a much happier routine for you!

<Details & Booking>
So sign up here and be amazed!
https://wasabiplus.com/cooking-classes-for-japanese-monthly-events/

Or jump from link in bio ↑

+ <THE ART OF KIN TSUGI> Each country and culture

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