Tokyo Cooking Class: Seasonal Washoku Cuisine

Learn how to make authentic Japanese food with this Washoku cooking class in Tokyo! Washoku is the traditional Japanese cuisine known for its emphasis on fresh, seasonal ingredients and the artful presentation of food. You’ll make an Ichiju Sansai meal (soup, rice, one main, two side dishes), learn about Japanese culture, culinary customs, ingredients, etiquette, and hospitality. Experience Inclusions: A warm welcome with Japanese tea A brief class introduction Learn about the history, culture, and ingredients of Japanese cooking Cooking demonstration by an English-speaking instructor Ichiju Sansai cooking class: Soup, rice, one main, two side dishes Enjoy your handmade meal This cooking class highlights Ichiju Sansai (soup, rice, main, sides), which is the foundation of Washoku (Japanese cuisine). Washoku is the traditional Japanese cuisine known for its emphasis on fresh, seasonal ingredients and the artful presentation of food. It values a meal's balance of flavors, textures, and colors, creating a harmonious and nourishing dining experience. Ichiju Sansai is a fundamental concept in Japanese dining. It refers to a traditional meal structure comprising a bowl of soup, rice, a main dish, and two accompanying side dishes. This approach ensures a balanced, varied, visually appealing representation of different food groups in a single meal. The menu for this cooking class will rotate according to the seasons. However, we’ve created sample seasonal menus below to give you an idea of what’s on offer: Spring: Takenoko Gohan – Steamed Rice with Bamboo Shoots and Seasonal Vegetable Side Dishes Summer: Goya Chanpuru – Bitter Melon Stir-Fried with Tofu, Pork, and Seasonal Vegetable Side Dishes Autumn: Kuri Gohan – Chestnut Rice and Seasonal Vegetable Side Dishes Winter: Tonjiru – Miso Soup with Pork, Vegetables, and Seasonal Vegetable Side Dishes