Katsu Curry Rice Cooking Class in Tokyo

Japanese curry has become a household favorite since its inception. With influence and origins from British curry powder and Indian curries, Japanese curry is classified as a yoshoku dish, which is a Western-style food that has been changed to fit in with Japanese tastes. Japanese curry roux is savory and tasty, often with a bit of spicy bite to it as well, and is generally served with bright pink pickled ginger. Match some Japanese curry with a crunchy, juicy piece of tonkatsu, perfectly deep-fried pork cutlet, and you get an incredibly delicious staple dish known as katsu kare! Japanese katsu curry rice is said to have been invented in 1918 in Asakusa, almost a century ago! Katsu curry rice is a delicious dish in Japan which combines these 3 key elements of tonkatsu and curry roux served over a bed of fluffy rice. A dish that’s loved by the young and old, katsu curry rice is served in homes and restaurants throughout Japan. A simple crowd-pleaser, join this fun Katsu Curry Rice Cooking Class in Tokyo to learn how to make some yourself. You’ll make curry roux from scratch, and deep-fry your pork cutlet to crunchy perfection, and learn how to make dashi soup stock while you’re at it for that extra umami flavor. You’ll learn about the history of curry in Japan in-depth, while learning new skills and knowledge about Japanese cuisine during this Katsu Curry Rice Cooking Class in Tokyo! Plus, for an additional 500 yen, you can experience a sake tasting with your cooking class.