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+COOKING CLASSES for JAPANESE MONTHLY EVENTS 2025+
- 2023.4.4
- Lesson Booking, Lesson Info
<UMAMI 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 …
+INGREDIENTS for JANUARY COOKING CLASS+
- 2023.1.16
- ABOUT INGREDIENTS, Ingredients for Monthly Cooking Classes
ORDER HERE!So here's the link to the ingredients and tools we used in our January cooking class！They may not be exactly the same, unless specified as…

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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?😆

Cooking in the kitchen every single day can be…

Cooking in the kitchen every single day can be… a lot. That’s why I often cook ahead for the week.

This time, I prepared 10 dishes in one go! The best part? It frees up your time, reduces daily dinner stress (although I still make main dishes daily), helps use up ingredients before they spoil, and minimizes cleanup—just one day of controlled chaos, followed by days of peace.

Since we don’t eat everything at once, most of the dishes are marinades. We always start with the ones that aren’t great for marinating.

This week’s hero ingredient: a grilled whole chicken from Costco. I bought it to make stock for my Chinese chicken soup koji. Instead of boiling a fresh chicken, I used the grilled one—much easier! I carved off the meat for a salad, a stir-fried dish, and chicken rice. The bones went into a deeply flavorful chicken soup.

Hope this inspires your dinner planning next week！

毎日キッチンに立つのは、やっぱり大変。だから私は、週に一度まとめて作り置き料理をしています。

今回は10品を一気に調理！そのメリットは、週の後半に時間と心の余裕ができること。冷蔵庫の野菜を無駄にすることも少なくなり、洗い物も最小限で済む！一日だけの台所のカオスが、その後の平穏につながるのです♪

もちろん全てを一気に食べるわけではないので、多くはマリネ系。日持ちしないものから順番にいただきます。

今週の主役食材はコストコのグリルチキン。鶏ガラスープ麹用の出汁を取りたくて買ったものですが、新鮮な鶏を茹でるよりも楽かなと思って！お肉は骨から外して、サラダ・炒め物・チキンライスに。骨はスープに活用しました。

そんな感じで、来週のご飯作りのヒントになればうれしいです♪

𓆸 HAVE YOU MET KŌJI YET? Because once you do,

𓆸 HAVE YOU MET KŌJI YET?
Because once you do, there’s no going back.

You were fine before smartphones… until they took over your life, right?
That’s exactly what happens when you meet KŌJI—Japan’s magical fungus that transforms how you cook, eat, and feel.

KŌJI is the fungus behind Japan’s most iconic foods—like miso, soy sauce, and sake.
But here’s the real secret: you can use it every day in your own kitchen, as what is called “SHIO (salt) KŌJI”, a simple KŌJI seasoning.

In this class, you’ll be introduced to SHIO (salt) KŌJI, a natural fermented seasoning made from rice kōji, salt, and water. It enhances umami, tenderizes meat, supports digestion, and works as a flavorful salt substitute—all too good to be true and perfect for healthy, quickest, and deeply satisfying meals.

And it doesn’t stop there. You’ll also be introduced to a range of custom KŌJI seasonings like garlic KŌJI, onion KŌJI, chicken stock KŌJI, and veggie broth KŌJI, and many other original KŌJI seasonings. These all-purpose flavor boosters are homemade, additive-free, and endlessly versatile. My KŌJI blends are completely original—you won’t find them anywhere else.

<Workshop Highlights>
𓌉◯𓇋 A tasting of 8 to 10 original, one-of-a-kind KŌJI creations with fun, unpredictable variations—only available in my workshop!
𓌉◯𓇋 Creating your own SHIO (salt) KŌJI + 1 more tasty KŌJI seasonings to ferment at home
𓌉◯𓇋 An inspiring lunch featuring multiple KŌJI dishes that will open your mind to what’s possible with fermented flavors.

This workshop is for anyone who wants to cook quicker, smarter, tastier, and more naturally—with the everyday magic of KŌJI.

There’s no way you can leave Japan without learning about this!
So sign up now! Link in bio.

𓆸 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
𓌉◯𓇋 8〜10種類のオリジナルKŌJIの試食体験
𓌉◯𓇋 塩KŌJI＋もう1種類の変わり塩麹作り
𓌉◯𓇋 KŌJIをまみれのランチ
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！

❀ A MUST-VISIT TRAVEL STATION IN KAWAGUCHIKO- KA

Realizing how all that precious time spent at NIS

Realizing how all that precious time spent at NIS has shaped me into who I am today…

日本語は下に↓ ❀STRAWBERRY SHIO KOJI –

日本語は下に↓
❀STRAWBERRY SHIO KOJI – A Sweet & Savory Surprise !

Because the strawberries I got weren’t so great, I decided to try making some shio koji with them. I thought I’d seen it all with my koji collection (refer to previous post) —chicken soup koji, dashi UMAMI koji, garlic koji… But this? This is next level.

The sweet-tart brightness of strawberries combined with the umami depth of shio koji creates pure magic. Sweet, salty, rich, and unexpectedly delicious. One taste, and it completely exceeded my expectations!

Perfect for dressings, grilled meats, fried fish, sauces, or even a refreshing seafood carpaccio. The possibilities are endless.
Got any other ideas? Let me know!!

𓆸𓂃How to Make : Strawberry Shio Koji
᛭ Strawberries – 150g (diced or sliced)
᛭ Koji – 75g
᛭ Salt – 25g
᛭ Water – Start with 60ml, then add 15ml if too thick

Mix everything together and let it ferment at room temperature for about 10 days to 2 weeks. (Give or take a few depending on your room temperature) Stir once daily using sanitized utensils.
If you have a yogurt maker like me; 6 hrs at 60 degrees Celsius.

The result? A mind-blowing balance of sweetness, saltiness, and deep umami!!

Definitely is a must-try so save and try, and tag me if you ever do or share with someone who might be interested!

❀イチゴ塩麹 – 甘じょっぱ旨味爆発！

買って来たイチゴがあまり甘くなかったので塩麹にしてみました！
鶏ガラ麹、出汁麹、にんにく麹…いろいろ作ってきたけど（以前の投稿参照）、これは想像以上の美味しさ！

イチゴのフルーティーな爽やかさと、塩麹の甘みとコクが奇跡の旨味に✨

ドレッシング、グリルしたお肉、お魚のフライ、ソース、白身魚のカルパッチョ… 何にでも合いそう！

他にも良いアイデアあったら教えてね♪

𓆸𓂃作り方：イチゴ塩麹
᛭ イチゴ – 150g（ダイスカット or スライス）
᛭ 麹 – 75g
᛭ 塩 – 25g
᛭ 水 – 60ml（もったりしてたら+15mlで75ml）

全部混ぜて室温で10日から2週間程発酵させるだけ！(室温によって前後します）
消毒したスプーンなどで一日一回かき混ぜる。
ヨーグルトメーカーを使う場合：60℃で6時間前後。

シンプルだけど、味は革命的！なのでセーブして絶対に作ってみて（作ったらタグ付けしてね）！！！
このレシピに興味ありそうなお友達にも是非シェアを♬

❀ ROLLED HAKUSAI (Chinese Cabbage)– A Twist on

❀ ROLLED HAKUSAI (Chinese Cabbage)– A Twist on Classic Stuffed Cabbage!

Spring cabbage is in season, but HAKUSAI (Chinese cabbage) is still delicious. This time, I used mini HAKUSAI instead of cabbage to make these tender, juicy rolls.

The secret? A light yet flavorful UMAMI broth that brings out the natural sweetness of the ingredients.

They turned out just as yummy as classic stuffed cabbages, and I loved them, but were somewhat too mild for the kids. And so if you want a richer taste, a drizzle of sesame oil or a hint of garlic does the trick! So here’s how to prepare.

𓆸𓂃How to prepare:
- 8 leaves HAKUSAI (Chinese cabbage)
- 200g Ground chicken
- A pinch of salt & pepper
- 1/2 Carrot

<For the Broth>
- 300 ml Dashi broth
- 1 TBSP Mirin
- 1 TBSP Sake
- 1 TBSP Soy sauce
- Salt to taste

1. Separate HAKUSAI leaves and blanch them (or steam) until soft. Let them cool.
2. Mince the carrot.
3. In a bowl, mix ground chicken, carrot, salt, and pepper until sticky. Divide into 8 portions and shape into balls.
4. Wrap each portion with a HAKUSAI leaf, forming a roll.
5. In a pot, combine dashi, mirin, sake, soy sauce, and salt. Arrange the rolls tightly in the pot (to keep it in shape)
6. Cover with parchment paper as a drop lid. Simmer for 20-30 minutes, gently flipping once halfway.
7. Serve with broth and enjoy!

Would you try this?
Which do you like better: classic stuffed rolled cabbage or this??
Let me know in the comments!

❀ 和風ロール白菜 – 定番ロールキャベツのアレンジ！

春キャベツの季節ですが、小さめの白菜が手に入ったので、今回は白菜でロールキャベツを作ってみました。
だしの旨みが染み込んで、優しい味わいがとても美味しくて、私は好きだったけど子供たちにはさっぱりしすぎた様子。
なので少しコクを足したい時は、ごま油を垂らしたり、ニンニクを加えるのもおすすめ！

𓆸𓂃作り方：
- 白菜：8枚
- 鶏ひき肉：200g
- 塩コショウ：少々
- 人参：1/2本（みじん切り）

＜A＞
- だし：300ml
- みりん：大さじ1
- 酒：大さじ1
- 醤油：大さじ1
- 塩：適量

1. 白菜を剥がし、サッとゆでて冷ます。
2. 人参をみじん切りにする。
3. ボウルに鶏ひき肉、人参、塩コショウを入れて粘りが出るまで混ぜる。8等分に丸める。
4. 白菜で肉だねを包む。
5. 鍋に＜A＞を入れ、ロール白菜を隙間なく並べる。（煮崩れを防ぐ為）
6. 落し蓋（キッチンペーパー可）をして、20～30分煮込む。途中で一度上下を静かに返す。
7. スープごと器に盛り付けて召し上がれ！

作ってみたい？
定番ロールキャベツとこのレシピ、どっちの方がお好みですか？？
コメントで教えてね♪

❀TERIYAKI TARO POTATOES – crispy, caramelized,

❀TERIYAKI TARO POTATOES – crispy, caramelized, and packed with flavor.

I never thought teriyaki was my thing… until I made it myself. Now I’m hooked. This time, I used steamed taro potatoes I found in my fridge for a veggie twist.

The key? Pan-frying the starch-coated ingredients before adding the sauce. It locks in all the flavor while adding extra texture.

𓆸𓂃How to make:
᛭ 430g taro potatoes (steamed & peeled)
᛭ bit of garlic (I used garlic koji)
᛭ aonori (nori seaweed flakes) for topping
᛭ sesame oil

<Teriyaki sauce>
᛭ 1 TBSP sugar
᛭ 2 TBSP mirin
᛭ 2 TBSP sake
᛭ 2 TBSP soy sauce

1. Mix all teriyaki sauce ingredients.
2. Coat steamed taro potatoes with starch.
3. Heat sesame oil in a frying pan.
4. Cook taro until the surface gets crispy.
5. Add teriyaki sauce (adjust amount to taste) and stir.
6. Top with aonori and serve.

Try it and let me know—what ingredient do you recommend in teriyaki? Curious to know as a TERIYAKI beginner lol!

❀里芋のテリヤキ – おかずにも、つまみにも♬

今までテリヤキって全く好きではなかったけど、自分で作ったら今更ハマった！なので今回は冷蔵庫にあった蒸し里芋でベジバージョン。

ポイントは、何を照り焼きするにしても、タレを入れる前に片栗粉をまぶして焼くこと。タレの味がしっかり絡んで食感もアップ。
みんなのおすすめテリヤキ、何かある？テリヤキ初心者の私に是非教えて♪

𓆸𓂃作り方:
᛭里芋 430g（蒸して皮をむく）
᛭にんにく少々（私はにんにく麹を使用）
᛭青のり（仕上げに）

<テリヤキのタレ＞:
᛭砂糖大さじ1
᛭みりん大さじ2
᛭酒大さじ2
᛭醤油大さじ2

1. 照り焼きソースの材料を混ぜる
2. 蒸した里芋に片栗粉をまぶす
3. フライパンにごま油を熱する
4. 里芋を表面がカリッとするまで焼く
5. 照り焼きソースを加え、絡める（量は調整してね）
6. 青のりをふりかけて完成

是非作ってみてねーー♪

My first IG live cooking lesson with my daughter a

My first IG live cooking lesson with my daughter and her bestie! Because it was a last minute plan, it was a bit of a chaos but was so much fun! Thank you girls!!
Will do it again♪

初めてのインスタライブお料理教室！
急遽決行したのでバタバタだったけど楽しかった！
娘たち、ありがとうーーー
またやりまぁす♪

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