Private Traditional Japanese Cooking Class

Learn how to make authentic Japanese food with this Washoku cooking class in Tokyo! Experience the art of traditional Japanese cuisine, known for its emphasis on fresh, seasonal ingredients and artful presentation.

Japan's four distinct seasons bring a variety of seasonal ingredients throughout the year, which form the foundation of Washoku cooking. In this hands-on class, you'll prepare an Ichiju Sansai meal—the traditional Japanese meal structure consisting of soup, rice, one main dish, and two side dishes. Beyond cooking, you'll learn about Japanese culture, culinary customs, ingredients, etiquette, and the spirit of Japanese hospitality (omotenashi).

Class Structure:

1. Introduction to Today's Lesson

Overview of the menu and seasonal ingredients being used

2. Basics of Japanese Home Cuisine

Learn the principles and philosophy behind everyday Japanese cooking

3. Katsuobushi Shaving Experience

Hands-on experience shaving katsuobushi (dried bonito) to understand this essential ingredient

4. Fundamentals of Dashi and Seasonings

Learn about the basics of dashi (Japanese broth) and various types of seasonings including soy sauce, mirin, sake, miso, and more

5. Demonstration and Practice

Watch demonstration and practice cooking techniques

6. Cook Ichiju Sansai

Prepare authentic seasonal everyday Japanese meals consisting of soup, steamed rice, one main dish, and two side dishes

Seasonal Menu Examples

Menu subject to change based on season and ingredient availability

Spring: Takenoko Gohan (steamed rice with bamboo shoots) and seasonal vegetable side dishes

Summer: Goya Chanpuru (bitter melon stir-fried with tofu and pork) and seasonal vegetable side dishes

Autumn: Kuri Gohan (chestnut rice) and seasonal vegetable side dishes

Winter: Tonjiru (hearty miso soup with pork and vegetables) and seasonal vegetable side dishes