〜Content of the lesson〜
・The art and manner in enjoying Sushi.
・Description and maintenance of utensils and supplies.
・Recipe for Rice vinegar and sharing of pre-made rice vinegar options.
・Proper way of handling a sushi knife.
・Professional handwashing – like a sushi chef.
・Cutting baked eggs (hands on experience)-how to slice baked eggs to place next to sushi in an attractive manner.
・California rolls (reverse roll)
・Hand rolls
・Nigiri sushi
・Gunkan maki
・California roll / baked eggs come in handy for children’s lunch and picnics.
・Miso soup, dessert, and green tea.
・The lesson will finish after eating the sushi we make during the session.
※ For the purpose of health hazards, there will be no sushi to take home.
please accept my apology in advance that the menu and the program can change depending on the availability of specific ingredients for the each session.
I apologize in advance for my limited English language skill.
There will be printed English instructions with pictures for everybody.
Sushi (寿司, 鮨) is a Japanese dish of specially prepared vinegared rice (鮨飯 sushi-meshi), usually with some sugar and salt, combined with a variety of ingredients (ネタ neta), such as seafood (most commonly and often raw), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
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.
Ryoko
Born in Tokyo, Japan and studies in the US for 1 year.
Worked in an US investment bank in Tokyo for four years.
Married a Japanese American and now a mother of 5 children.
Took hundreds of cooking lessons to try to become a better cook for the kids and now with more time, decided to pass on the cooking skill and joy of cooking to other people.
Currently running a home style cooking class under the brand name of “Gourmet Cooking Factory”.
Speaking in life style events for Japanese ladies
Currently appearing on TV introducing cooking appliance as well as writing columns in several magazines.
The closest station
Nogizaka Station
How to get to the station?
From Shibuya Station: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 7500 per person.
Duration of this cooking class is 3 hours.
Please go to Nogizaka Station which takes 5 mins from Shibuya Station. Then Ryoko (host) will pick you up there!
Up to 6 people can join Ryoko's cooking class.
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.
