~Menu~
Teriyaki chicken
Miso soup
Simmered pumpkin
light-pickled cucumber
Japanese egg roll
Spinach with sesame sauce
Simmered mackerel
Takoyaki
Okonomiyaki
Gyoza
Sukiyaki-don
The menu varies in each class. Several dishes are picked from the menu above.
The dishes we cook aren't fancy but daily meal. We teach you the basics such as Japanese seasonings, Japanese table manners etc. The dishes you will cook are made simple, so you can cook them again back in your country. (The ingredients are often easy to get outside Japan too.)
Gyoza is a dumpling using wrapping thing dough to hold the inner ingredients. Most commonly, minced pork, cabbage, Garlic and Leek. The origin of Gyoza is from China but it has evolved uniquely in Japan and now quite different from the Chinese one.
Takoyaki is very cute, small battered balls containing octopus. When you visit Osaka, you can see Takoyaki shops and people wandering the streets while eating it.
Okonomiyaki is a Japanese savory pancake, made with flour, eggs, shredded cabbage, meat and toppings as you like. This variability is reflected in the dish's name: "okonomi" literally means "to one's liking". You can eat it everywhere in Japan, but especially Okonomiyaki made Hiroshima style and Osaka style are the most famous.
Sukiyaki is completely different; the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot. Besides the broth, the pot used to cook sukiyaki is also quite different from shabu shabu. Traditionally it is cooked in a cast iron pot while Shabu Shabu is cooked in a Japanese clay pot called donabe (土鍋), and the thinly sliced beef (but slightly thicker than shabu shabu meat) are seared first in the pot before adding the ingredients and broth. Despite having different flavor and cooking utensils, most Sukiyaki ingredients are similar to Shabu Shabu, such as leafy vegetables, tofu, shiitake mushrooms, and so on.
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.
Taro
Hi, I'm Taro. First of all, I love traveling. I used to stay with local families in my trips. When I was traveling I noticed that homemade local food is quite different from food at restaurants, including the atmosphere and preparation. Cooking with local people, having conversation while eating—this is what makes the time more valuable. Of course, I got to know many aspects of their lives by talking. Exposing myself to the local life became one of my best memories in the trip. I would like to share the experience—but this time, as a host. When you travel, sometimes you don’t get the opportunities to talk and ask local people questions. So, I’m here to enrich your experience.
The closest station
Kyoto Station
How to get to the station?
From Kyoto Station : 0mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Cook daily meal with a local family has a vegetarian option.
Up to 6 people can join Taro's cooking class.
Please go to Kyoto Station which takes 0 mins from Kyoto Station . Then Taro (host) will pick you up there!
It costs 4500 per person.
Duration of this cooking class is 2 hours.
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.
