Temari sushi are round, bite-sized balls of sushi, much smaller than the average piece of nigiri sushi. During the Edo period, they were much larger than they are today, but they were since made smaller so that geisha and maiko in Kyoto could eat them without smudging their lipstick. Find out how to make these delicate temari sushi bites during this Wagyu Beef and Temari Sushi Bento Class, and eat like a geisha! You’ll also learn all about Japanese rice and the delicate balance of flavors and techniques needed to make excellent sushi rice.
But that’s not all! You’ll also learn to cook three delicious Japanese side dishes, make delicious miso soup, and cook up a small but juicy slice of Japanese wagyu beef. Finally, you’ll put it all together in your wagyu beef and temari sushi bento. While you enjoy your meal, you can also have your choice of drink (either a glass of raw sake or an award-winning plum wine) if you are of legal drinking age in Japan. But children and those under the legal drinking age of 20 years old can enjoy a sweet koji pudding with brown rice syrup and green tea instead.
One water bottle
Borrow an apron and cooking tools
All ingredients are provided
A drink (raw sake or plum wine) or dessert with green tea
Recipes to take home
Meeting Point and Meeting Time
The meeting location is at Chitose Funabashi Station (Odakyu Line). The host will meet you by the red postal box outside of the ticket gate and will walk you to the cooking class location (an 8-minute walk from the station).
The cooking instructor has a 12-year-old chihuahua named Colin at her house to welcome you! He will stay in another room during the cooking class, but he is very friendly and sweet.