This cooking class is an educational experience where you can learn about the traditional Ryukyu cuisine of Okinawa through a short lecture and hands-on cooking experience. The teacher is Kaoru Izena, who is a dietician and exercise instructor with a background in Ryukyu cuisine. Okinawa is well-known as being home to the most centenarians (people over 100 years old) in the world, and this is often attributed to their diet. During this Traditional Ryukyu Cuisine Cooking Class, you will learn about the role of food in Okinawa, especially as one of the main factors of the Okinawan peoples’ longevity.
The menu makes use of the most delicious produce in the area. In this Traditional Ryukyu Cuisine Cooking Class, you will learn to make 4 dishes typical of Okinawan cuisine. First up is Yushidofu Soup (also known as Yushi Tofu). Yushidofu is a type of tofu dish that has not been pressed into a block, like other tofu dishes you may have tried. The tofu curds are served fluffy and have a very soft texture, often dressed with ponzu sauce or shoyu (soy sauce). Goya Chanpuru is another very traditional Okinawan dish you will learn to make, made from stir-fried goya (bittermelon) and other veggies. You will also learn to make Jushi (a rice dish, similar to pilaf) and Rafute (simmered pork ribs).
-Yushidofu Soup (Okinawan style tofu soup)
-Jyushi (Okinawan pilaf)
-Rafute (simmered pork)
-Goya Chanpuru (stirred veggies with bitter melon)
Insights from a cooking and nutrition instructor who specializes in Ryukyu cuisine
Lecture about Ryukyu cuisine
Ingredients and tools to make Ryukyu ryori dishes
Cooking lesson featuring classic Okinawan foods
Transportation to /from the cooking studio
Meeting Point and Meeting Time
Address in the welcome email
Please come to the cooking class on time
Free of charge for children if they are sharing the meal with a parent