Washoku, learn how to make authentic Japanese food with cooking class in Shibuya, Tokyo!

Learn how to make authentic Japanese food with this Washoku cooking class in Tokyo!
There are four seasons in Japan, and there are various seasonal ingredients along with the changing seasons. 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.

1. Description of today's lesson
2. Explanation of basic Japanese cuisine at home
3. Katsuobushi shavings (thin shavings of dried bonito) experience
4. Learn about the basics of dashi (Japanese broth) and various types of seasonings (soy sauce, mirin, sake, miso, etc).
5. Demonstration and practice
6. Cook Japanese dishes which are making at Japanese homes, seasonal everyday Japanese meals, called 'Ichiju-Sansai' (soup, steamed rice, one main dish and two side dishes )

Menu example as below (subject to change on a season)

• 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