Market to Meal in a Japanese Cooking Class

Over ons

I created this cooking experience because I really want my guests to see great selection of Japanese local ingredients, and also discovering what we shop and eat in our real life. As a cooking teacher, I travel lots of markets from farmer’s market to international gourmet markets. As I always say in my class, ingredients are the most important thing in cooking, not your skill, so you must have a market you trust. This is the market I truly trust in Tokyo for freshens of produces, selection they have, and customer care they maintain. From this experience, I will show you and explain ingredients of the fundamental of Japanese cooking. I will also talk about what makes wagyu so special, and how to recognize freshness of fish much more. My goal for this experience is my guests will confidently choose good quality of ingredients back home and re-create this class menu at home for their family and friends.

Menu

• Oyakodon (aka “Mother-and-Child Rice Bowl”) - Chicken and eggs are cooked in dashi broth and seasonings
• Corn kakiage - Fried sweet corn and scallops served with salt and Sanyo pepper
• Grilled eggplants - Tomatoes, and asparagus served with fresh wasabi and sesame paste
• Miso soup - Beancurd, tofu, and green onion
• White bear - Shaved ice with azuki beans, fruits, and thickened sweet milk
• Yuzu sake or non alcoholic drink

*Please understand that the class menu could slightly change due to seasonality of ingredients.

Schema

• 10:00 am: Start of class at the Hachikō Memorial Statue.
• 10:10 am: The guide introduces to the Japanese market.
• 11:30 am: Move back to the cooking studio.
• 11:40 am: The chef introduces about class and ingredients one again. 
• 12:00 pm: Time to cook your dish by followers the chef instructions.
• 1:30 pm: Taste your food and sharing with friend and family.
• 2:00 pm: End of class.