FROM MARKET TO MEAL — IN-PERSON
Gather ingredients at a Japanese market and then use them to prepare lunch!
By Request Only–Maximum 4 Guests Per Class
We come to my favorite and one of the popular supermarkets for locals. I show you fresh local produces and explain Japanese basic seasonings and ingredients, like soy sauce, miso, kelp, and dried bonito. We pick up ingredients we need for our cooking class. From this market visit, I’d like you to know what Japanese eat in our everyday life. After shopping, we take a train to move to my cooking studio. We walk through University of Tokyo campus and see a quiet area of Shibuya. In cooking class, we learn fundamental Japanese cooking techniques; dashi stock making, cooking rice in clay pot, Japanese salad dressing, and fish main dish,and dessert. We taste varieties of Japanese seasonings and ingredients. This is the fundamental Japanese cooking experience. Let’s learn how “umami” is created!