I conduct classes everyday. Please inquire if your preferred date is not on the calendar:)
10AM...Monday to Sunday
4PM...Monday & Saturday & Sunday
After meeting at JR Nippori station, we walk to my private home which takes only 5 minutes.
We will use our feet to knead the dough because the dough is quite hard. You might be surprised to hear it but this is actually the traditional Japanese way of making it. Don’t worry, it’s all going to be very hygienic! We will cover up the dough with plastic bags and knead it with our feet. We will also make dashi (stock) to make the soup. And as a final step we will make tempura: You will learn how to prepare shrimp and vegetables for tempura, how to fry it and how to display it beautifully on a plate. We will season our tempura with matcha salt.
After enjoying the food you made, I will take you to a supermarket(optional) and introduce the ingredients which we used in the class.
*We will use dashi(stock) sachet which is easy to use for udon soup. The one we use in this class is good quality and contains no MSG.
*We will use tempura flour for tempura batter.
*Both dashi(stock) sachet and tempura flour are commonly used in Japanese homes. Enjoy learning how Japanese people usually prepare these items.