Japanese Home Cooking Survival Series in Tokyo, Jan-Apr 2021

The teacher for this intensive Japanese home cooking course is Mayuko, who has been hosting Japanese cooking classes since January 2015. Since then, she has taught over 3,000 guests and been selected as a winner of Eat! Meet! Japan 2020, an award given to the top 15 Japanese food experiences nationwide by the Ministry of Agriculture, Forestry, and Fisheries. Mayuko created this special series of cooking classes in order to teach expats in Tokyo the Japanese home cooking “survival” skills necessary to dive into the Japanese supermarket (and kitchen) with confidence. During this cooking class, you will learn how to use very traditional Japanese ingredients and techniques which are unknown to the average tourist in Japan. Mayuko has known many foreign expats in Japan who never got the chance to cook authentic Japanese food using traditional ingredients. She always regretted that she didn’t have the chance to teach them how to use those ingredients. While Japan is known for sushi and ramen, these foods cannot represent the entirety of Japanese cuisine. There is a wide variety of ingredients from daikon radish to shijimi clams to dried hijiki seaweed, which are typically used in authentic Japanese cooking. Foreign visitors to Japan may shy away from these unfamiliar ingredients, but they are what locals actually use in their home cooking. Many of them are also considered superfoods in addition to enriching Japanese food culture as we know it today. This Japanese home cooking course includes 4 cooking classes, once per month from January-April 2021. The classes are offered every 3rd Thursday or last Saturday of the month. Please select the date for your first class. Currently, there are only 7 seats available, so book this Japanese home cooking boot camp while there’s still space! Schedule: Every 3rd Thursday from 19:00 OR every last Saturday from 10:00 1st class: 1/21 or 1/30 2nd class: 2/18 or 2/27 3rd class: 3/18 or 3/27 4th class: 4/15 or 4/24