Roux and Rice: Japanese Curry Cooking Class in Tokyo

From roux to rice, make Japanese curry alongside Emi (your seasoned instructor) in a cozy Japanese home in Tokyo! Emi is a Tokyo native passionate about Japanese cuisine. She nurtured her cooking skills in her home kitchen and developed a deep appreciation for the culture surrounding Japanese cooking. The result? Emi’s home cooking class, of course! Today’s menu: Japanese curry. Japan houses a staggering amount of curry restaurants, reflecting the widespread popularity of this unique dish and its status as a national food. Japanese curry — known as ‘kare raisu’ (curry rice) — was first introduced to Japan by the British during the Meiji era (late 19th century). The original Indian-inspired curry recipe was adapted to suit Japanese tastes, resulting in a milder and sweeter flavor profile. Over time, Japanese curry has become a distinct dish, evolving into a beloved comfort food across the country. Your curry-making chronicles will begin at your designated meeting point, where Emi will greet you. Together, you’ll head to her home, where your cooking class will take place. It's time to get down to business once you’ve settled in and strapped on your apron. You can choose tonkatsu (deep fried pork cutlet) or yasai (vegetable) curry, so specify your preference upon booking. But wait, there’s more! Emi will teach you how to make a popular Japanese side dish–goma-ae (tomato salad with sesame sauce). You'll learn everything from preparing the ingredients and making curry (using a pre-made, prepackaged roux) to cooking methods and plating. Upon completion, it’s time to dig in and enjoy your meal. Don't worry if you're a novice in the kitchen — this class caters to beginners and seasoned cooks alike.