Japanese Cooking: Fried Onigiri, Pork Soup, and Karaage

Make a trinity of Japanese classics at the oldest cooking school in Japan: Yaki onigiri, tonjiru soup, and karaage chicken. Akahori Cooking School was established in 1882, opening its doors in the heart of Tokyo with the aim of teaching Japanese home cooking skills and culinary traditions to overseas travelers. This cooking experience will see you making a trio of yaki onigiri, tonjiru soup, and karaage—a tantalizing combination of Japanese comfort food that will tickle your taste buds and leave you wanting more. Yaki onigiri is a perfectly grilled triangle of rice with a crispy, golden exterior. A twist on the classic rice ball, this palm-sized meal is where soft, chewy rice meets the smokiness of the grill. Whether you prefer the classic soy sauce glaze or adventurous fillings like spicy tuna or savory miso, yaki onigiri is a handheld delight that never disappoints. Tonjiru soup is a hearty concoction that warms both body and soul. This rich, savory pork and vegetable soup is a comforting bowl of goodness, brimming with umami. Sink your spoon into a medley of tender pork slices, earthy root vegetables, and slurp-worthy broth. Last but certainly not least, we have karaage—crispy, juicy, and downright addictive Japanese-style fried chicken. Bite-sized pieces of tender chicken marinated in a flavorful blend of soy sauce, ginger, and garlic. Coated in a light, crispy batter and fried to golden perfection, karaage boasts an irresistible crunch that gives way to succulent and flavorful meat. These delightful dishes capture the essence of Japanese cuisine—bold flavors, meticulous preparation, and a deep appreciation for culinary craftsmanship. Let your taste buds be your guide as you embark on this delicious journey through the vibrant flavors of Japan. With the guidance of a professional instructor, you’ll prep, cut, cook, and assemble your trio of dishes to make a well-balanced Japanese meal!