Japanese Home Cooking is a set of cooking classes, introducing essential Japanese ingredients, basic knife skills, and cooking methods. Learn the basics of a healthy diet based on low-fat, 80% plant-based, nutritious, gut-friendly, delicately flavored and textured foods. Featured recipes are simple and with locally available and seasonal ingredients.
INTRODUCTION TO JAPANESE HOME COOKING Dashi: Katsuobushi, Kombu, Shiitake, Iriko, Cold Extraction, Hot Extraction; Japanese Seasonings: Shoyu, Miso, Mirin, Sake, Rice Vinegar; Ferments: Koji, Kazu; Locally Available; Osaka-Style Okonomiyaki Demo and Tasting
JCC1 | MISO EXPERIENCE Types of miso; HANDS-ON: Saikyo Yaki (miso-marinated and grilled fish), Vegetable Salad with Miso Mayo, Nasu Dengaku (roasted eggplant with miso glaze), O-nigiri with Miso Kabocha, Akadashi Miso Soup with Clams, Apple Sherbet with Miso Caramel
JCC2 | TSUKEMONO EXPERIENCE Types of tsukemono; Types of ferment starters; HANDS-ON: Okayu (rice porridge) with Umeboshi and Salted Sakura, Miso Shiru (miso soup with tofu), Karaage (shio koji marinated deep fried chicken) Kojizuke (koji fermented radishes and baby bok choy), Kazuzuke (sake lees fermented cucumbers), Asazuke (quickly pickled turnips), Misozuke (miso fermented daikon)
JCC3 | SOY MILK EXPERIENCE BEGINNER cooking with soft and firm tofu | ADVANCED soy milk, tofu, and yuba from scratch; HANDS-ON: Soy Milk, Miso Soup with Tofu, Kumiage Yuba (creamy soy milk skins), Unohana (vegetable salad with okara), Green Bean Shiraae (smashed tofu, sesame, and miso dressing), Tofu Dengaku (grilled tofu with miso glaze)
JCC4 | SOBA EXPERIENCE BEGINNER cooking with dry and fresh buckwheat noodles | ADVANCED buckwheat noodles from scratch; HANDS-ON: Zaru Soba with Wasabi and Tsuyu (dipping sauce), Tsukimi Soba (soba soup with a poached egg), Kamonanbun Soba (soba soup with duck meatballs), Tempura (shiso, kabocha, shrimp, green bean), Kakiage (mixed vegetables tempura)
JCC5 | TAMAGO EXPERIENCE Japanese eggs recipes; HANDS-ON: Onsen Tamago (hot spring egg), Dashimaki Tamago (rolled omelet), Omurice (fried rice topped with spiraled omelet), Oyakodon (rice with chicken and egg), Chawanmushi (steamed egg custard)
JCC6 | SUKIYAKI and NIKUDOFU EXPERIENCE Japanese cutting techniques, nabemono (hot pot) style, warishita broth; HANDS-ON: prep steps for vegetables, meat, broth, dipping sauce.
JCC8 | SUSHI EXPERIENCE Rice for sushi; HANDS-ON: rolled and pressed sushi, Kappa Maki (cucumber roll), California Roll (inside out cab and avocado roll), Gunkan Maki (assorted stuffings), Inari Sushi (classic and modern)