Cod roe, Pasta, sarada, Miso soup, Green Tea
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.
In This class,
you make
Kayoko
The closest station
Oujikamiya Station
How to get to the station?
From Tokyo Station: 30mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 3 hours.
Up to 4 people can join Kayoko's cooking class.
Please go to Oujikamiya Station which takes 30 mins from Tokyo Station. Then Kayoko (host) will pick you up there!
It costs 4000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
