Hands-On Tokyo Cooking Class: Shogayaki (Ginger Pork)

Learn how to make a beloved Japanese meal and a bounty of side dishes with Aoki-san, a dedicated cooking instructor and culinary enthusiast! This intensive cooking class takes place in Setagaya, a charming neighborhood in Tokyo. You’ll learn how to make shogayaki (ginger pork) and side dishes including white rice, miso soup, shredded cabbage with homemade sesame dressing, and potato salad. Take home valuable cooking skills, knowledge of Japanese culinary customs, kitchen tools, and a host of new recipes to share with friends and family back home! Your host, Aoki-san, warmly welcomes cooks of all skill levels to her cooking classes in Setagaya, Tokyo. Since launching her school in 2022, she has expanded her range of lessons, aiming to elevate the dining experience by delivering gourmet home-cooked meals and sharing the secrets of true hospitality through carefully crafted recipes. Aoki-san's cooking studio is where passion, flavor, and the joy of culinary discovery come together to redefine a connection with food. ‘Shoga’ means ginger and ‘yaki’ means grill or fry, which sums up the key elements of this beloved Japanese dish. The secret to shogayaki's irresistible taste lies in the marinade, a blend of ginger, soy sauce, mirin, and sake. This unique combination infuses the pork with a savory-sweet umami, enhanced by the subtle spiciness of ginger. The result is a succulent and aromatic dish that captures the essence of Japanese cuisine. You’ll also prepare a range of side dishes, including white rice, miso soup, shredded cabbage with homemade sesame dressing, and potato salad from start to finish. During this cooking class, you'll not only learn how to select the best cuts of pork and master the cooking techniques for achieving that perfect sear, but you'll also gain insight into the cultural significance of shogayaki in Japanese cuisine. This dish is a representation of treasured culinary customs and the meticulous craftsmanship that underpins Japanese cooking.