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Japanese Cooking Classes

japanese cooking classes

Always one of our most popular course offerings – Japanese cooking classes. Join a Best Living  Japanese cooking lesson to learn traditional Japanese home-style cooking.  You will also learn what is sold at a local supermarket, and how to select and buy the best ingredients for family cooking. After attending a few lessons, you will walk into a Japanese supermarket with more confidence and be able to throw together traditional Japanese home meals for your family.  All Japanese Cooking Classes are 7,500 JPY + 8% JP consumption tax and include lunch.  Click here for discount voucher information. Best Living Japan offers cooking, lifestyle, and crafting classes every day. Click here for August-December 2018 courses.

2018 September-December Japanese Cooking Classes

Gluten Free Japanese Cooking, TempuraMON. September 3

9:00am-12:15

Gluten Free Japanese Cooking
Menu: Tempura, Homemade Udon (made from rice flour),
Two Types of Udon Soup
Gyoza and Potstickers, Best Living Japan, Tokyo Japanese Cooking ClassesTHU. October 4

9:00am-12:15pm

Menu: Gyoza (Japanese Potstickers)
Learn how to wrap Gyozas and fried them crispy, and prepare ramen at home.
Main: Gyoza (Japanese potstickers)
Side 1: Ramen
Side 2: Ramen Toppings (ramen eggs, and chashu/BBQ pork)
Allergens: Wheat, Eggs, Soy, Pork
Learnings: How to read meat label & introduction of chilled/instant ramen
Note: We will use pre-made gyoza wrappers, and store bought ramen noodles.

 

2018 September-December Japanese Cooking Classes

FRI. October 5

9:00am-12:15pm

Menu: Tonkatsu (Japanese Deep Fried Pork with Bread Crumbs)
Tonkatsu is the deep fried pork that’s crispy and crunchy on the outside but juicy inside!
Learn also about the different roots sold at the local supermarkets!
Main: Tonkatsu (Japanese Deep Fried Pork with Bread Crumbs)
Side 1: Gobo no Kinpira (Fried Burdock Roots)
Side 2: Tonjiru (Pork and Vegetable Miso Soup)
Rice: White Rice
Allergens: Wheat, Eggs, Soy, Pork
Learnings: How to select/buy so-su (Worcester sauce), and roots used for Japanese
cooking
Nikujaga, Tokyo Japanese Cooking ClassesFRI. October 12

9:00am-12:15pm

Menu: Nikujaga (Beef and Potato Japanese Stew)
Nikujaga has been one of the most popular menus among the kids! It’s considered the ultimate comfort food in Japan.
Main: Nikujaga (Beef and Potato Japanese Stew)
Side 1: Tamago Yaki (Japanese Omelet)
Side 2: Okura Miso Soup, Rice: Sweet Potato Rice
Allergens: Wheat, Eggs, Soy, Beef, Fish
Learnings: Learn about the different types of root tubers sold in the local supermarkets, and what konnyaku is and how to use it.
Gluten Free Japanese Cooking, Best Living Japan StudioMON. October 15

9:00am-12:15pm

Gluten Free Japanese Cooking (THIS CLASS IS FULL)

Menu: Gyoza (Japanese potstickers, including homemade wrappers),
Karaage (Japanese deep fried chicken), Miso Soup, White Rice
 Japanese Cooking Classes, Best Living Japan THU. October 18

9:00am-12:15pm

Menu: Fried Lotus Roots with Pork and Shrimp
Make two types for fried lotus roots, one with pork, and the other with shrimp. Persimmons will be in season, learn how to use them for a refreshing salad!
Main: Fried Lotus Roots with Pork and Shrimp
Side1: Turnip and Persimmon Salad
Side 2: Miso Soup (clam)
Rice: Takikomi Gohan (mixed rice)
Allergens: Shrimp, Wheat, Soy, Pork, Fish
Leanings: Learn the different types of roots for daily meals, and how to buy/select premade takikomi gohan (mixed rice) mix.
FRI. October 19

9:00am-12:15pm

Menu: Teriyaki Chicken and Salmon
Learn how to make both Teriyaki Chicken and Teriyaki Salmon, and learn about the different leafy greens sold!
Main: Teriyaki Chicken and Salmon
Side 1: Ohitashi (boiled greens)
Side 2: Greens and
Aburage (deep-fried tofu) Miso Soup
Rice: White Rice
Allergens: Wheat, Soy, Fish, Chicken
Learnings: How to buy/make dashi (stock) and learn the differences of leafy greens
THU. November 1

9:00am-12:15pm

Menu: Karaage with Negi Sauce (Japanese Fried Chicken with Sweet Leek/Green Onion Sauce)
One of my favorite dishes from my mom’s recipe! The crispy fried chicken will have a special Japanese sauce poured on top, that’s a bit sweet and has tons of leek/green onions!
Main: Karaage with Negi Sauce (Japanese Deep Fried Chicken with a Sweet Leek/Green
Onion Sauce)
Side1: Beaten Cucumber and Ginger Salad
Side 2: Miso Soup (daikon)
Rice: White Rice with Konnyaku Rice Mix
Allergens: Wheat, Soy, Chicken, Fish
Learnings: How to select/buy soy sauce and konnyaku (mannan) rice
FRI. November 2

9:00am-12:15pm

Menu: Agedashi Tofu (Fried Tofu with Mushroom Sauce)
Learn and taste the different tofu sold, and learn how to incorporate them in daily dishes.
Main: Agedashi Tofu (Fried Tofu with Mushroom Sauce)
Side 1: Aburaage (deep-fried tofu) Salad
Side 2: Tofu Miso Soup, Rice: Takikomi Gohan (mixed rice)
Allergens: Wheat, Soy, Fish
Learn
Japanese Cooking Classes, Best Living Japan THU. November 8

9:00am-12:15pm

Menu: Healthy Oven Made Potato Croquettes
Japanese croquettes are usually deep fried, but learn how you can cut the calories by baking them in the oven instead of deep frying…and still taste yummy!
Main: Healthy Oven Made Potato Croquettes
Side1: Ohitashi (boiled greens)
Side 2: Clear Soup
Rice: Barley Mixed Rice Menu
Allergens: Wheat, Egg, Soy, Pork, Beef, Fish
Learnings: Learn the different types of leafy greens & types of root tubers.
FRI. November 9

9:00am-12:15pm

Menu: Okonomiyaki (Japanese Pizza/Pancakes)
Okonomiyaki is also know as the Japanese pizza or Japanese pancakes. You can put the toppings of your liking. Also learn about the different kinds of Japanese mushrooms!
Main: Okonomiyaki (Japanese pizza/pancakes)
Side 1: Butter Baked Japanese Mushrooms
Side 2: Enoki Miso Soup
Allergens: Shrimp (can be substituted), Wheat, Eggs, Soy, Fish, Yam, Dairy
Learnings: How to select/buy flour at a local supermarket. Learn about the different types of Japanese mushrooms
THU. November 15

9:00am-12:15pm

Menu: Hashed Beef Rice (Hayashi Rice)
Learn a popular yoshoku (western style Japanese food), Hashed Beef on Rice (Hayashi Rice) which is a Japanese version of the beef stew!
Main: Hashed Beef Rice (Hayashi Rice)
Side 1: Avocado Japanese Salad
Side 2: Japanese Sweets
Rice: White Rice
Allergens: Wheat, Soy, Beef, Eggs, Fish, Pork
Learnings: Types of hashed beef rice roux, how to read meat label
FRI. November 16

9:00am-12:15pm

Menu: Curry Rice (Japanese Curry) using Japanese Curry Roux
Learn how to choose the curry roux and how to make curry rice, one of the most favorite dishes in Japan!
Main: Curry Rice (Japanese curry) using Japanese Curry Roux
Side 1: Agenibitashi (deep fried vegetable in stock)
Side 2: Japanese Sweets
Rice: White Rice
Allergens: Wheat, Soy, Chicken, Pork, Dairy, Banana, Apple, Sesame, Peach
Learnings: Know the different types of “curry roux”
Note: We will use store bought curry roux. We will not be making curry roux from scratch.
Gluten Free Japanese Cooking Class, Okonomiyaki, Best Living JapanMON. November 19

9:00am-12:15pm

Gluten Free Japanese Cooking
Menu: Okonomiyaki, Mochi Pizza, Butter Baked Japanese Mushrooms, Cream Filled Mochi
Japanese Cooking Classes, Best Living Japan THU. November 29

9:00am-12:15pm

Menu: Nabe (Hot Pot)
Nabe (hot pot) is one of the most common foods during the winter. It’s a big pot of soup/stew with lots of vegetables and meats, usually served in a clay pot (donabe).
Main: Nabe (hot pot)
Side: Tsukemono (Japanese pickles)
Rice: Ojiya (porridge)
Allergens: Wheat, Eggs, Soy, Sesame Seeds, Fish, Chicken, Pork
Learnings: Learn about the different types of nabe (hot pot) premix soups sold and how to prepare it. Learn about the different tsukemono (Japanese pickles).
FRI. November 30

9:00am-12:15pm

Menu: Sukiyaki
Sukiyaki is a type of nabe, with thinly sliced beef with a sweet soy sauce based sauce.
Main: Sukiyaki
Side 1: Cabbage and Kelp Salad
Side 2: Udon
Allergens: Eggs, Wheat, Soy, Beef, Sesame Seeds
Learnings: Learn the different types of premade sukiyaki sauce, and how to read meat label.

Teacher Introduction

Born in Aomori Japan, raised in the USA and the Netherlands, Yuki loves cooking (and eating!) and shares her passion for cooking with expats and tourists from all over the world.  Her dishes are based on popular homemade Japanese cooking that anyone can easily cook, based on her mom’s recipe.  She is a graduate of Waseda University, and the Japan Food Coordinator School and is a Certified Food Sanitation Supervisor by the Tokyo Metropolitan Government Bureau of Social Welfare and Public Health.

www.facebook.com/easycookingyuki

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