Course One

The Japanese home cooking dinner workshop includes the preparation of miso soup, tsukemono and the choice of one main dish and one side dish.

These dishes are typical to the Japanese home kitchen, and will provide an insight into the difference between red and white miso, how dashi is made, the various kinds of tofu and explanations on other simple Japanese ingredients.

Japanese home cooking dinner menu
Includes miso soup and tsukemono (Japanese pickles with original pickling recipe)

Choose one main dish:
Niku Jaga – Japanese beef and potato stew

Okonomiyaki – Japanese style pancake filled with vegetables and meat or seafood

Nabe - choose kimchi, soybean milk or yudofu

Gyoza - Japanese steamed or fried dumplings

Buta no yawatamaki - Pork roll with green beans, carrot, burdock and celery

Teriyaki Chicken

Salmon en papillote with sliced onionzucchini, mushrooms, ginger with Japanese dressing

Japanese style hamburg steak with sauce

Yaki soba or yaki udon - soba or udon noodles with bean sprouts, cabbage, mushrooms, tenkasu, kimchi, sauce

Mabo dofu - tofu, pork and beef in spicy sauce

Tofu steak - fried cotton tofu with mushrooms and soy dressing

Stuffed shitake mushrooms with tofu and meat

Choose one side dish
Sesame and soy spinach

Tofu and carrot soup

Steamed short neck clam with sake and butter

Koya dofu - reyhydrated tofu stuffed with chicken, bacon and ginger in Japanese broth

Green vegetables with fried tofu, katusodashi, soy and mirin

Chawan mushi: savoury Japanese custard

Agedashi dofu - deep fried tofu with dashi stock based sauce and grated radish