A few months ago, I joined a Japanese cooking class taught in both Japanese and English. Classes focus on easy seasonal Japanese dishes, exactly what I was looking for! The teacher is quite famous and has a restaurant in Roppongi. She also works as a food consultant and knows a lot about traditional healthy ingredients, such as “amazake” (means sweet sake but actually does not contain alcohol) and “shiokoji” (salted rice malt).
The latest class was focusing on cooking Okinawa food, such as “taco rice” and “Goya champuru salad”.
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