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+INGREDIENTS for NOVEMBER COOKING CLASS+
- 2022.11.8
- ABOUT INGREDIENTS, Ingredients for Monthly Cooking Classes
ORDER HERE!So here's the link to the ingredients and tools we used in our November cooking class！They may not be exactly the same, unless specified a…

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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、�

Do you know what this is?? This was gifted by a fr

Do you know what this is??
This was gifted by a friend — a fresh bergamot!

I’ve always known the scent, especially from the Earl Grey tea, but never really thought about what it actually was. Somehow, I had imagined bergamot as a leafy herb… not a citrus fruit.

So this was a first ♪

Not quite sure where to begin, I kept it simple — just a few slices into my flavored water.

And instantly… that aroma.
Not like lemon, not like orange.
Just that unmistakable bergamot note.

Apparently these were grown in Wakayama (Japan), which surprised me even more.

I usually turn citrus into koji seasonings, but this one feels different. The peel is quite bitter, and the fragrance is strong — maybe too strong for savory.

So for now, I’ll just enjoy it simply.
Water, maybe beer, maybe even wine… until inspiration hits.

If you ever come across one, definitely give it a try.

これ、何か知っていますか？

友人からいただいた、フレッシュのベルガモット!

アールグレイのあの香りとしては知っていたけれど、実際の姿をちゃんと意識したことはなくて。なぜか、柑橘ではなくハーブのような葉っぱのイメージを持っていました。

なので、これが初めての体験♪

まずはシンプルに、「おしゃれ水」（甥命名）に数枚スライスしてみました。

すると…あの香り。
レモンでもオレンジでもない、
あのベルガモット特有のニュアンス。

和歌山産と聞いて、日本でも育つことにも驚きました。

普段は柑橘を使って麹調味料を作ることも多いけど、これは少し別物。皮の苦味も強く、香りもかなりしっかりしているので、料理に使うには少し難しそう。

なので今回はシンプルに楽しむことに。

ビールにもワインにも合いそう♪

何かひらめく前に、いろいろ試してみようと思います。
もし見かけたら、ぜひ一度試してみて！

We finally hosted a celebration at home for our da

We recently received a special treat from a friend

We recently received a special treat from a friend — a beautiful INARI ZUSHI (sushi) set.

For those who may be new to it, “INARI ZUSHI” is made by filling vinegar-seasoned sushi rice into a pouch of soy sauce simmered ABURA AGE (deep-fried tofu). It’s slightly sweet, comforting, and quite different from the more familiar raw fish sushi many people imagine.

You’ll often hear it called “OINARI-SAN” in Japan — a warm, familiar way of referring to the dish. The name comes from INARI shrine, the deity of rice and prosperity, to whom ABURA AGE has long been offered. One reason behind this is that foxes, considered the messengers of INARI shrine, are said to favor ABURA AGE. Over time, this belief became part of shrine tradition, and the connection naturally extended to the food itself. Adding “-san” brings a sense of closeness and affection, as if it’s part of everyday life.

This particular set was from Izuhei 泉平, a long-established shop in Bashamichi, Yokohama, founded in 1839, EDO Period. For generations, they’ve specialized in INARI sushi, preserving a flavor that carries the elegance of the EDO period into today.

Their INARI is known for its slender, unique shape and its incredible juiciness (yes, very juicy!) Each ABURA AGE is gently simmered in a sweet-savory broth, allowing it to fully absorb the flavor while still feeling light and delicate.

This set also included NORI MAKI (thin rolled sushi) — a classic pairing often enjoyed together.

This time, I enjoyed it with a small touch of Japanese mustard, adding a gentle kick that beautifully cuts through the sweetness.

Have you tried OINARI-SAN before? If not, do give it a try — its gentle sweetness might surprise you, but will offer you a completely different sushi experience!
<Link shared in story☝️>

先日、お友達からいなり寿司をいただきました。

別名「おいなりさん」という呼び方は、五穀豊穣の神様である稲荷神に由来しています。稲荷神の使いとされる狐が油揚げを好むと信じられてきたことから、油揚げはお供え物として親しまれてきました。

今回いただいたのは、横浜・馬車道の老舗「泉平」のもの。創業は天保10年（1839年）で、代々いなり寿司を作り続けてきたお店です。

細長く上品な形と、じゅわっと広がるジューシーさが特徴で（ホントにジューシー！）、甘辛く煮含められた油揚げにしっかりと味が染み込んでいます。今回は少し和からしを添えて、甘さを引き締めるアクセントも楽しみました。

馬車道に行った際は是非お試しを♪
＜リンクはストーリーから☝️＞

Today I’m sharing a recent find that has quickly

Today I’m sharing a recent find that has quickly become a favorite in our home❤️

I had known about this spice for a while, but only recently decided to try it… and now we are completely hooked!

This is “Horinishi” — a Japanese outdoor spice blend that became popular among campers and BBQ lovers in Wakayama.
It was created by a local outdoor shop owner who wanted one all-purpose seasoning you could carry anywhere and use on anything.

And the name?
It comes from the creator’s name “Hori,” combined with “nishi” (west), representing the Kansai side of Japan where it was born.

I first bought the premium version (truffle flavored), and it was so good that we immediately went back for the regular one too… and honestly, both are incredible.

Now it’s part of our everyday life.

Great with meat, of course.
Popcorn becomes addictive.
Fries disappear instantly (my son’s favorite).
Beautiful with sashimi.
And even a simple salad with just oil and this spice? completely finished — even my daughter, who usually avoids fresh salad, now finishes a whole bowl with just oil and this spice.

The other day, she told me she loves it so much she wishes she could carry it with her everywhere.

Coincidently, the set I bought happened to come with a tiny keychain-sized bottle and so I think I might let her take it with her to uni🤣

You can usually find it in outdoor shops, select supermarkets, lifestyle stores like AKOMEYA, or online.
The regular version is around ¥800–¥900, and the premium version is about ¥1,400–¥1,600.

It’s one of those rare finds that the whole family agrees on.

If you’re in Japan and come across it, don’t miss it!!

Would you try this on your fries or salad?

今日は、最近我が家ですっかりお気に入りになったものをご紹介します❤️

その名前のインパクトから、前から知ってはいたのですが、実際に試してみたのは最近で…今ではすっかりハマっています！

和歌山発のアウトドアスパイス「ほりにし」。
キャンプやBBQ好きの間で人気の万能調味料です。

最初はプレミアム（トリュフ風味）を購入したのですが、あまりにも美味しくてすぐに通常版も購入。
どちらも本当に美味しい!!

今では我が家の定番に。

お肉にはもちろん、
ポップコーンは止まらない美味しさ、
フライドポテトは一瞬でなくなります（息子のお気に入り）。
お刺身にも！
そして、オイルとこれだけのシンプルなサラダも、普段は生野菜を敵視する娘がぺろりと完食。

先日も「持ち歩きたいくらい好き」と娘に言われたので、買った物がたまたま小さなキーホルダーサイズのボトル付きだったので、春から大学に持っていかせてあげようかなと思っています🤣

アウトドアショップや一部スーパー、AKOMEYA、オンラインなどで購入できます。
通常版は800〜900円ほど、プレミアムは1,400〜1,600円くらい。

まだの方はぜひお試しを！！

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