オンライン和食教室
このオンラインクラスはスタジオクラスと同様に特別な体験ができるように考え企画いたしました。
参加者の皆様とご一緒に調理を行いますので、極力食材は手に入りやすいもの、特別な調理道具を必要としないものであることを心掛けました。
オンラインクラスでもスタジオクラスでも皆様とコミュニケーションを取れるよういつもフレンドリーでオープンを目指しています。ご友人や家族とのパーティー
などにも最適です。１ブッキングは１キッチン（機器）でご予約いただけます。メニュー
おうちで作るお寿司
- 握り、軍艦巻き、細巻き
- あさりの味噌汁
おうちで作るラーメン
- 醤油ラーメン、ラーメン卵、チャーシュー
- 出汁殻鶏手羽で作る鶏の手羽のおつまみ
ベジタリアン/ヴィーガンラーメン
- 味噌と豆乳のベジタリアンラーメン
- 手作り揚げ豆腐と葱、胡麻油のソース
- 簡単黒ごまアイスクリーム
手作り餃子
- カリカリ焼き餃子
- 豆腐、トマト、卵のふわふわスープ
お好み焼き
- 大阪お好み焼き
- 出汁いらずの野菜の味噌汁
- 簡単黒ごまアイスクリーム
和食朝食
- 野菜の味噌汁
- 卵焼き
- 焼き魚 （旬の魚又は手に入りやすい物で）
- 冷奴と鰹節、生姜
- 納豆
- 焼きのり
- ご飯
家庭で作る和菓子
- イチゴ大福
- みたらし団子
- どら焼き
注意事項:
クラスを予約する日時を選択してください
食材の準備等を踏まえて、クラス開始時間の24時間前に予約をお願いいたします。 ご予約確認後、レシピをメールいたしますので、レシピをご覧いただきまして食材、調理道具のご準備をお願いいたします。
その他の注意事項:
特別な食事制限、食物アレルギー、その他のご要望がございましたらご予約時にお知らせください。
当日の流れ:
集合
Zoomで参加者、ホスト集合、簡単に自己紹介をして料理のストーリー
調理開始
参加者皆様と調理を進めていきます
クラスは1時間半です
* 時間表記はJSTです
参加費:
参加費は機器又はキッチンです:
- 1 キッチン:お友達、ご家族、パートナーとご参加どうそ – 価格: ¥4,500 １機器/キッチン
SUSHI AT HOME
Sushi at Home is one of our signature classes to learn and experience the amazing hand-work dishes from Japanese cuisine. And sushi is in fact the perfect type of cooking class to learn online. Because sushi making is all about details. And, this is a great opportunity to connect our cooking studio in Tokyo wherever you are in the world to experience authentic sushi. In this class, we will be learning how to make sushi vinegar, delicious sushi rice, mixing sushi vinegar to hot rice. And, let’s learn how to handle raw fish. You can purchase sliced sashimi if available, or pick a sashimi block. Will show you how to slice it. We will make clam miso soup with sushi, which is a classy combination when we go out to eat sushi in Japan.
Class menu:
- Nigiri with your choice of raw fish,Tamago
- Thin rolls with cucumber and shiso if available, minced raw tuna with spring onion
- Gunkanmaki with salmon roes or sea urchin
- Clam miso soup
Ingredients Required:
Ingredients for sushi rice, 4 servings
3 cups Japanese rice
3 cups water
1 cucumber
4 to 6 leaves shiso leaves
Your choice of raw fish, tuna, salmon, salmon roes, sea urchin
Eggs
Milk
1 cup of rice vinegar
White sugar
Salt
Sushi seaweed sheets
Miso
10cm/3 inch wide dry kelp, Konbu in Japanese
Required cooking tools
1 small soup pot for making sushi vinegar (1 cups capacity at least)
1 soup pot for miso soup with ladle
1 small frying pan either non-stick or regular pan, but not cast iron, a spatula for Japanese style rolled egg omelette
1 set chopping board and knife
1 small bowl
Cooking chopsticks
Bamboo sushi mat
Sushi rice mix FLAT tray and spatula
Requirement prior to class
measure ingredients and wash vegetables
RAMEN
Ramen is absolutely my guests’ favorite Japanese dish. And, it is a unique dish that Japanese locals usually never make at home, but the current “Stay Home” situation is a different story. I am sure the most missed Japanese dish is ramen now! I have thought over and over again what would be the best ramen recipe for online class. It has to be easy to understand with accessible ingredients, and it should not take 10 hours to simmer stock! This is the recipe that I have come up with using chicken stock and soy sauce as the base for the ramen. We will make chashu in class, and we will not waste any ingredients from the soup stock or the chashu we make for ramen topping, it is going to be a rice dish with Japanese onsen egg! No ramen noodle available in your area? No worries, we will transform dry spaghetti into chewy egg noodles by using a secret trick!
Class menu:
- Shoyu ramen with freshly made chicken ramen stock, homemade chashu braised pork belly or shoulder whichever is available in your market
- Chashu rice bowl
- Boiled chicken wings with sesame vinaigrette
Ingredients Required:
Ingredients for Chashu
Block of either pork belly or shoulder
Sake
Soy sauce
Sugar
Ingredients for stock
Chicken wings or drumstick or mix
Onion
Ginger
Garlic
Carrot
Sake
Water
Seasonings for soup
Soy sauce
Mirin
Sugar
salt
Ingredients of toppings
Eggs
Greens you have in your fridge, ig. baby spinach, arugula
Spring onion
Ramen noodles
Fresh or dry ramen noodle
OR
Dry spaghetti
Baking soda
Chicken wings dish
Either potato or corn starch or all purpose flour
Cooking tools required:
Medium size pot for boiling noodle
Medium size soup pot for soup making
Small pot for boiling eggs and braising pork
A couple of bowls, ladle, spatula, and spoons
Small pot for cooking rice
Chopping board and knife
Additional Notes:
If you have any special dietary requirements, food allergies or other requests, please inform us when you make your reservation.
Itinerary:
Meet Up
We will connect on ZOOM, say hello, and begin the class
Cooking
We will cook together and you can ask questions as we go
Eat & Drink
We will enjoy eating & talking together until class ends
Class duration is approximately 1.5 hours.
* All times are Japan Standard Time
VEGETARIAN/VEGAN RAMEN
I came out creating a Vegan or Vegetarian ramen recipe during one of the early days of opening my cooking school. Ramen in general is a very animally fatty dish, and start thinking about Vegans and Vegetarians must be craving ramen too, but there are no vegetarian options in any ramen shop back then. I am not a vegetarian everyday but it is my favorite ramen. Soup is very flavorful using accessible ingredients in your supermarket, and won’t take 6 hours to make. The Noodles are not freshly made but I’ll share with you jaw-dropping chewy ramen noodles from spaghetti! In my class, I always talk about how umami is made, and kinds of seasonings to use, store, choose, the differences, and other recipe ideas.
Class menu:
- Vegetarian ramen with miso, soy milk, and tahini
- Hand broken tofu salad with nori sheet (sushi roll seaweed sheet)
- Easy easy black sesame ice cream
Ingredients Required:
Two kinds of mushrooms( ie: shiitake and cremini), or one type is find if not available
Garlic, ginger
Carrots
Spring onion
Green leaves you have in fridge spinach or arugula
Mini tomato, if not large is ok
Farm tofu, Nori sheet (dry sushi roll seaweed sheet)
Unflavored and sugar free soy milk
Toasted or untoasted sesame seed, black and white
Your favorite vanilla ice cream
Seasonings
Miso
Soy sauce
Sake
Mirin
Tahini
Sesame oil
Black pepper corn
Sugar
Rice vinegar
Chili paste if you have
Ramen noodles
Dry spaghetti
Baking soda
Cooking tools required:
Medium size pot for boiling noodle
Medium size soup pot for soup making
Small pot for boiling eggs and braising pork
A couple of bowls, ladle, spatula, and spoons
Small pot for cooking rice
Chopping board and knife
Mortar and pestle
GYOZA
If I choose one dish to eat on my last day, I absolutely choose gyoza! And, definitely Japanese-style super crispy, thin skin, pan fried gyoza. In this class, we will learn how to make gyoza skins from scratch. Some form of rolling pin is required (either a thin or pie rolling pin). We will make two forms of gyoza and wonton, and two kinds of cooking, pan fried and boiled. And two flavors, one if ponzu dipping sauce for fried gyoza, and chili oil for boiled wonton. If spicy food is not your favorite, then we will make spring onion sauce with garlic and ginger.
Class Menu:
- Pan fried gyoza
- Tofu Spicy and Sour Soup
- Chili oil
Ingredients Required:
4 servings
Gyoza
All purpose flour 200g+
Hot water
Salt
Gyoza Filling
Ground chicken or pork thigh 300g
Coriander or spring onion 80g
Sake, soy sauce, sesame oil
Salt and pepper
Cooking oil, Canola or any unflavored oil (not olive oil)
Sauces
Rice vinegar
Soy sauce
Sesame oil
Sugar
Garlic
Ginger
Chili Oil
Shallots
Red pepper flakes
Chinese chili bean paste
Soy sauce
Sugar
Salt
Cooking tools required:
1 large stainless bowl for gyoza dough making
1 to two sets of cooking chopsticks
1 medium size bowl for gyoza fillings
Chopping board and knife
Non-stick frying pan
2 small pots for soup and chili oil
OKONOMIYAKI
This is the recommended Japanese cooking beginner class you will enjoy taking. This is one of the top dishes that my guests who visited Japan loved eating while they traveled to many places in Japan. Accessible ingredients and cooking tools, cooking skills are beginner. But we will learn one of the most important umami ingredients is bonito flakes, it is a smoked bonito fish and grated into flakes. And, the sauce for this dish is very unique, we will make it using accessible ingredients in your pantry. A bit of background of this dish, this style of savory pancake is originally from Osaka. Osaka is the second largest city in Japan, and the food culture is known as reasonable and delicious. I hope this dish is going to be a staple menu after taking this class!
Class menu:
- Okonomiyaki, Osaka style savory pancake with cabbage and pork
- Miso soup
- Easy black sesame ice cream
Ingredients Required:
The most required ingredients for this class are bonito flakes for non-vegetarian, and dried shiitake or porcini mushrooms for the vegan version.
Okonomiyaki (1 serving)
Bonito flakes
3 to 4 Cabbages leaves
One egg
3 slices pork belly or bacon
Green part of spring onion
Optional: seafood, kimchi
Cooking oil
Sauce
Ketchup or tomato puree
Worcestershire sauce
Soy sauce
sugar
Lemon juice
Toppings
Bonito flakes
Mayonnaise, ideally Kewpie mayo
Miso Soup
Onion
Carrot
Potato
Spring onion
Miso
Black sesame ice cream
Your favorite store bought vanilla ice cream
Black sesame paste or grounded black sesame
Cooking tools required:
A small to medium size frying pan
A couple of bowls, ladle, spatula, and spoons
Chopping board and knife
Mortar and pestle if not a ziplock and rolling pin or wine bottle
JAPANESE POWER BREAKFAST
Truly excited to introduce Japanese breakfast to the world through our online cooking class. Some flavors and tastes might be super foreign to your pallet, but it is a beautiful experience to cook and learn the secret of longevity in Japanese cuisine. I would say, this is the most fundamental and essential Japanese cooking that covers our culinary tradition. In this class, you will learn so much about Japanese basic ingredients, a few kinds of seaweeds, smoked bonito fish, natto, kinds of miso, how to grill fish using your cooking tools. Please do not feel this is an advanced Japanese cooking class, we will move step by step with each student in a small class. And, our classes are based on this principle, an instructor is not only a speaker. We believe that the best way to learn is to ask “why” and ask questions. We use two cameras in class, one is front (facing instructor) and another one is shooting a cutting board and heat. This is not required, but if your tablet, phone, desktop, notebook can change the angle to shoot your hands, that would be fantastic for us to see your hands-on cooking in your kitchen. We hope that this cooking skill becomes a treasure in your life that can make others happy and healthy!FYI: Please do not worry about having small Japanese plates and cups as pictured. We can create Japanese plate using a large dinner plate with one to two green from your plant for color!
Class menu:
- Miso soup with potato, onion, seaweeds
- Japanese style egg omelette
- Grilled salmon with Umeboshi, (pickled plums)
- Fresh silken tofu with bonito flakes and grated ginger
- Natto with chopped sweet tomato and coriander
- Nori sheet, (sushi seaweed wrap)
- Rice
Ingredients Required:
Ingredients for Miso soup, 2 servings
3 cups water
2 tbsp brown color kind miso
1 small potato
1/2 cut onion
1tsp dry seaweeds, Wakame in Japanese
1/2 cup bonito flakes
10cm/3 inch wide dry kelp, Konbu in Japanese
Ingredients for grilled salmon, natto, egg omelette, silken tofu, rice
2 filets salmon
2 eggs
1 tsp soy sauce
1 tsp mirin or maple syrup or brandy
2 packs store bought natto, please find in Asian market
2 tsp bonito flakes
1/2 tsp grated ginger
soy sauce
pinches salt
mini tomato or regular tomato
1 stem of coriander
1 cup of Japanese white rice
Required cooking tools
1 soup pot (3 cups capacity at least), ladle, cooking chopsticks if you have
1 small frying pan either non-stick or regular pan, but not cast iron, a spatula
1 set chopping board and knife
1 small bowl
Serving plates and cups 1 large dinner plate
OR
rice cup
miso soup cup
grilled fish plate
small bowl for tofu
small bowl for natto
small plate for Nori sheet place
Requirement prior to class
measure ingredients and wash vegetables
JAPANESE DESSERTS
Japanese desserts are something that I was missing so much when I was living in the States. Small delicate soft chewy mochi dough and sweet fillings are typical types, expiration dates for these desserts are the day you bought! Because mochi gets hard the next day. Japanese sweets are very different from western desserts. Most of the classy Japanese desserts are fat free and many of them are gluten free. And, we don’t really use an oven, so lots of them are gas top quick recipes except some sweet fillings, such as red or white beans paste. There are many good techniques you can learn from this online class. And it is going to be “WOW desserts” if you serve after a sushi party!
Class Menu:
- Strawberry daifuku, mochi stuffed red bean paste with strawberry
- Dango with soy sauce caramel
- Dorayaki with butter and red beans
Ingredients Required:
Please Note: These ingredients are a must for this class
Mochi flour
Already made red bean paste
Ingredients
Mochi flour 100g
Already made chunky type of red beans paste, if available in a can or in plastic 400g
Strawberries
Potato or corn starch
White sugar
Flour 90g
Eggs M-size 2
Mirin
Honey
Unflavored oil; canola oil, avocado, grapeseed oil
Butter
Soy sauce
Cooking tools required:
A couple of bowls for mixing
1 tray
Spatula, spoons, whisk
Small saucepan for soy sauce caramel
Table spoons
Scale
Steamer if not microwave works
Frying pan
クラスを予約する日時を選択してください:
食材の準備等を踏まえて、クラス開始時間の24時間前に予約をお願いいたします。 ご予約確認後、レシピをメールいたしますので、レシピをご覧いただきまして食材、調理道具のご準備をお願いいたします。
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