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Survival Japanese Home Cooking Classes, Jan - April 2018

Survival Japanese Home Cooking Classes, Jan – April 2018

Best Living Japan is excited to tie-up with Japanese cooking teacher, Ms. Yuki Suzuki for another season of  Japanese Home Cooking Classes. Due to high demand this past Autumn we have decided to offer twice a week (Thursday and Friday) for 10 weeks – 20 menus to choose from.  Classes will begin on Thursday, January 25th and through April 13th.  We know you are busy so feel free to choose 4 or 8 of the ten weeks offered. Menus for each week’s lesson are below. Registration here.  

To see all the January to April 2018 Best Living Japan courses check here. 

Best Living Survival Japanese Home Cooking ClassesAt the Survival Japanese Home Cooking lessons you will learn traditional home cooking based on Yuki-sensei’s mom’s recipe, but also learn what is sold at a local supermarket, and how to select and buy them. After attending the lessons, you will walk into a Japanese supermarket with more confidence and be able to throw together traditional Japanese home meals for your family.

Survival Japanese Home Cooking Classes, Jan – April 2018

The Best Living Japan cooking classes will be offered on Thursday & Friday from January 25th  – April 13th, 2018 (weeks of February 11th and March 25th are off for vacation)

1. Sign-up for 1, 4 or 8 classes (choose from 10 classes offered); 1 class is 8,500 JPY, 4 classes are 30,000 JPY (7,500 per class)  and 8 classes are 55,000 JPY (6,875 per class), 10 classes are 63,000 (6,300 JPY per class). We may have space for out-of-town guest who can attend for 8,000 JPY per class (must be confirmed prior to attending). Consumption tax (8%) + PayPal fee added at checkout.

2. Each class usually has a main, two side dishes and rice (some mains incorporate rice or a carb so may not have a rice or one side).Best Living Survival Japanese Home Cooking Classes

3. Each class will have a different core learning covering elements such as Japanese soup and sauce stocks, seaweed, oils and more.

4. Each class you will be taught 10 core Japanese words that you will need and will use in your daily shopping and cooking life in Japan.

5. A great opportunity to meet new friends cooking and a relaxing with lunch at the end of each class.

Classes are offered in the same building as the Best Living Japan K.K. offices in Minami Azabu.  To register for a class click this link to complete a sign-up form and chose the number of classes and actual classes you would like to attend. Payment must be made within 48 hours via the PayPal button located below to reserve your classes. Recipient’s email address is payments@52.69.155.164.


Class & Price




If you have any specific questions please let us know at info@BestLivingJapan.com.

***Please note the menu sides and rice dish may change according to group request or seasonality.

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Course Details – Thursdays & Fridays; 9:30 – 12:30 (Choose 4, 8 or 10 classes from the 20 listed) Register Here (link to sign-up  form)

 

Course A W1. Thursday, January 25 
Main: Sukiyaki, Side 1:  Cabbage and Kelp Salad, Side 2: Udon
Allergens: Egg, Wheat, Soy
Learnings: Learn the different types of premade sukiyaki sauce, and how to read meat label.

Course B W1. Friday, January 26
Main:
Nikujaga (Beef and Potato Japanese Stew), Side 1:  Tamago Yaki (Japanese Omelet), Side 2: Okura Miso Soup,  Rice: Sweet Potato Rice
Allergens:
Eggs, Soy
Learnings:
Learn about the different types of root tubers sold in the local supermarkets, and what konnyaku is and how to use it.

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Course A W2. Thursday, February 1
Main: Shogayaki (ginger fried pork), Side 1: Green Beans Dressed in Sesame, Side 2: Miso Soup (onion), Rice: rice with mixed grains
Allergens: Wheat, Soy
Learnings: How to select/buy mixed grains for rice, learn the different type of miso

Course B W2. Friday, February 2
Main: 
Nabe (hot pot), Side:  Tsukemono (Japanese pickles), Rice: Ojiya (porridge)
Allergens: Eggs, Soy
Learnings: Additional Learnings: Learn about the different types of nabe (hot pot) and how to prepare it. Learn about the different tsukemono (Japanese pickles)

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Course A W3. Thursday, February 8
Main: Three Types of Udon (dry, semi-dry, frozen),  Side1: Tempra,  Side 2: komatsuna and deep fried tofu in dashi
Allergens:  
Shrimp (can be substituted), Wheat, Eggs, Soy
Learnings: Learn the different types of udon and how to prepare it. Learn about the different flour sold in Japan.

Course B W3. Friday, February 9
Main: Tonkatsu (Japanese Fried Pork), Side 1:  Gobo no Kinpira (fried burdock), Side 2: Tonjiru (pork miso soup),  Rice: White Rice
Allergens: Wheat, Eggs, Soy
Additional Learnings:
How to select/buy so-su (Worcester sauce), and roots used for Japanese cooking
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Course A W4. Thursday, February 22 (THIS CLASS IS FULL)
Main: Gyoza (Japanese potstickers),  Side 1: Ramen,  Side 2: Ramen Toppings
Allergens: Wheat, Eggs, Soy
Learnings: how to read meat label & introduction of chilled/instant ramen

Course B W4. Friday, February 23
Main: 4 Types of Grilled Fish, Side 1:  Hijiki (type of seaweed), Side 2: Seaweed & Turnip Miso Soup, Rice: Turnip Leaf Rice
Allergens: Fish, Soy
Learnings: Learn to grill the main 4 types of fish and use of various seaweeds for daily meals
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Course A W5. Thursday, March 1
Main: Chirashi Sushi (Special Sushi made to celebrate Girls Day), Side1: Takenoko Nimono (simmered bamboo shoots), Side 2: Hanpen (surimi/fish cake) Clear Soup
Allergens: Shrimp & Crab, Eggs, Fish, Soy
Learnings: How to cook takenoko (bamboo shoots) & Learn about different Japanese herbs (shiso, mitsuba etc.)

Course B W5. Friday, March 2
Main:
Sushi Temari, Side 1: Daikon & Mizuna Salad, Side 2: Clam Soup
Allergens: Egg, Fish, Shrimp and Crab, Soy
Additional Learnings:
How to select/buy soy sauce and rice at a local supermarket

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Course A W6. Thursday, March 8
Main:
Fried Lotus Roots with Pork and Shrimp, Side1: Turnip Salad, Side 2: Miso Soup (clam), Rice: Takikomi Gohan (mixed rice)
Allergens:
Shrimp, Wheat, Soy
Leanings:
Learn the different types of roots for daily meals, and how to buy/select premade takikomi gohan (mixed rice) mix.

Course B W6. Friday, March 9 (THIS CLASS IS FULL)
Main: Teriyaki Chicken and Salmon, Side 1: Ohitashi (boiled greens), Side 2: Greens and Aburage (deep-fried tofu) Miso Soup, Rice: White Rice
Allergens: Soy, Fish
Learnings: How to buy/make dashi (stock) and learn the differences of leafy greens

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Course A W7. Thursday, March 15
Main: Healthy Oven Made Potato Croquettes, Side1: Ohitashi (boiled greens), Side 2: Clear Soup,  Rice: Rolled Oats Mixed Rice Menu
Allergens: Wheat, Egg
Learnings: Learn the different types of leafy greens & types of root tubers.

Course B W7. Friday, March 16
Main:  Agedashi Tofu (fried tofu with dashi stock), Side 1:  Aburaage (deep-fried tofu) Salad, Side 2: Tofu Miso Soup, Rice: Takikomi Gohan (mixed rice)
Allergens: Soy
Learnings: 
Know the different tofu, and how to cook them. How to select Takikomi Gohan mix. 

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Course A W8. Thursday, March 22
Main: Ohanami Obento (Picnic Lunch Box for Cherry Blossom Viewing- rice balls and rice sandwiches, chicken meatballs etc.)
Allergens: Wheat, Eggs, Soy
Learnings: Learn the what makes a good looking and yummy obento. Learn the different unique style, names and cutting techniques for vegetables.

Course B W8. Friday, March 23
Main: 
Okonomiyaki (Japanese pizza/pancakes), Side 1: Butter Baked Japanese Mushrooms, Side 2: Enoki Miso Soup
Allergens: heat, Eggs, Soy
Learnings: 
How to select/buy flour at a local supermarket. Learn about the different types of Japanese mushrooms

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Course A W9. Thursday, April 5
Main: Karaage with Green Onion Sauce (Japanese fried chicken), Side1: Cucumber and Ginger Salad,  Side 2: Miso Soup (daikon), Rice: White Rice with Konnyaku Rice Mix
Allergens: Soy
Learnings: How to select/buy soy sauce & mixed grains and konnyaku (mannan) rice

Course B W9. Friday, April 6
Main: 
Curry Rice (Japanese curry) using Japanese Curry Roux, Side 1:  Agenibitashi (deep fried vegetable in stock), Rice: White Rice
Allergens: Wheat, Soy
Learnings: 
Know the different types of “curry roux”

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Course A W10. Thursday, April 12
Main: Hashed Beef Rice (Hayashi Rice), Side 1: Avocado Japanese Salad, Rice: White Rice
Allergens: Wheat, Soy
Learnings: Types of hashed beef rice roux, how to read meat label

Course B W10. Friday, April 13
Main: Temaki Sushi (Party Food), Side 1:  Karaage (Japanese Fried Chicken), Side 2: Kakitamajiru (egg drop soup)
Allergens: Wheat, Egg, Soy
Learnings: 
How to select/buy rice, karaage mix at a local supermarket.

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Best Living Survival Japanese Home Cooking Classes Register Here (link to sign-up form)

Ms. Yuki Suzuki

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.

Best Living Survival Japanese Home Cooking Classes

Facebook: https://www.facebook.com/easycookingyuki/

 

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Survival Japanese Home Cooking Classes, Jan – April 2018

Best Living Japan Course Payment and Cancellation Policy

Cooking class registrations must be received with full payment at the time of registration.  We are sorry, but we cannot accept registrations without full payment.  

No refunds are offered on Best Living Japan courses once the course has begun. Students may cancel two weeks before the start of the course and receive a full refund minus payment/transfer funds. If a student can not attend a class, then they may send a replacement (friend or family) in place of themselves.

Refund Exception: If Best Living Japan has to reschedule or cancel a class, we will contact you directly by phone or email to offer a full refund.  Under all circumstances, we will do our best to transfer you to another day or similar class.

Best Living Japan January – April 2018 Course List

 

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4 comments

  1. Hi,
    I’m Elisa, 25 years old Italian graphic designer. I just moved here with my partner and I was looking for a survival guide of Japna when I found this life-saver website! It’s wonderful!!

    I would love to join some courses but unfortunately I won’t be able to do so before April. So here come my question, are more courses going to be offered after these?

    Thank you very much,
    Elisa

  2. Hello, I’m interested in survival classes but at this point I see only one (tofu with Dashi) I would like to go to…is it possible to book one? Would really like to visit grilled fish class, but it’s too late 😐

    • Hi Kamila, we have space in our tofu class. Please kindly register and send payment to secure your seat. Thank you! Sandra

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