グループ概要

Kitchen Nippon mainly holds classes showing how to prepare dishes commonly enjoyed in Japanese households. Our goal is to help participants understand how to use commonly available ingredients to create delicious meals. Classes are taught by culinary professionals, including Chef Machiko Tateno (https://www.machiko-tateno.com/), and instruction is provided in both English and Japanese. For those needing a little assistance in finding products right for their needs, we also hold brief tours of supermarkets and shopping streets.

In Japan, there is an expression – Onaji kama no meshi wo kū – which means literally to eat from the same pot. Kitchen Nippon aims to bring people together to make good, wholesome food and enjoy the company of others interested in Japanese food culture.

今後のイベント: (2)

A Delicious, Fast, Affordable Beef Bowl for a Summer Pick-Me-Up

ロケーション設定が必要です

¥4,000

By the end of August, summer heat and humidity have sapped the life out of just about everyone. You need something to pick you up. You need a beef bowl! In this class, you’ll learn how to prepare a beef bowl and side dishes that will energize you with great taste and will not cost a lot in terms of effort or money. What’s more, we’ll show you how to dye cloth (a placemat you’ll take home) with the skins of the onions used for the recipes. At the conclusion of the class, everyone will go home with a few new recipes and knowledge of how to use something that would normally just be discarded. Reserve a spot in this class by clicking on the RSVE button and then completing the process by sending your full name to [masked]. Reservations will be considered to have been completed when this email is received. We will send a confirmation message within 48 hours. People who click the RSVE button but do not email their full name to us will be moved to the waiting list if the class fills up and there are others who would like to join the class. Class spots will be apportioned based on the time the email with full-name information is received. Time: August 25, 2019 (Sun.) 12:00~15:30 Cost: 4,000 yen (Material and facility usage fee) What to bring: Apron and something to write with Deadline: August 22, 2019 (Thu.) 11:00 AM Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station). Details will be provided to those who register for the class. Cancellation Policy: By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible. #Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down. The instructor for this class will be Yukiko Yajima, a licensed culinary professional who specializes in teaching. After 10 years working in a white-collar environment, Yukiko decided to quit her job and devote herself to her passion for cooking. She became a licensed culinary professional and took up her new career as a cooking instructor. Five years later, she relocated to the UK, where she spent eight years absorbing a different culture and expanding her knowledge of food. Her experience in the UK also opened her eyes to the strong interest in Japanese food outside Japan. Since coming home, Yukiko has focused on teaching people from other countries how to prepare Japanese dishes at home. Yukiko Yajima Check out these links for other opportunities to participate in Yukiko’s classes. http://tsukiji-cooking.com/ http://www.ti-yanesen.jp/en/advance-reservations/japanese-cooking-class.html https://www.meetup.com/ja-JP/Japanese-cooking-class-in-Tokyo-homemade-cooking-style/

Big Flavor in a Little Jar - Yuzu Koshō

ロケーション設定が必要です

¥4,000

Yuzu koshō is quintessentially Japanese, but also a highly versatile condiment you can use with non-Japanese dishes. This simple combination of yuzu zest, green chili peppers, and salt works magic on meat, fish, vegetables, and even desserts. September is when yuzu and chili peppers are in season together, and there is no better time to make yuzu koshō. For our class, we will use premium organic yuzu and chili peppers grown by Kyōko Sonoda in Oita Prefecture, and Wajima sea salt. After we finish making the yuzu koshō, we’ll prepare a light meal to show a few examples of how it can be used. Come out and join us for this once-a-year class! Reserve a spot in this class by clicking on the RSVE button and then completing the process by sending your full name to [masked]. Reservations will be considered to have been completed when this email is received. We will send a confirmation message within 48 hours. People who click the RSVE button but do not email their full name to us will be moved to the waiting list if the class fills up and there are others who would like to join the class. Class spots will be apportioned based on the time the email with full-name information is received. Time: September 7, 2019 (Sat.) 12:00~15:30 Cost: 4,000 yen (Material and facility usage fee) What to bring: Apron and something to write with Deadline: September 4, 2019 (Wed.) 11:00 AM Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station). Details will be provided to those who register for the class. Cancellation Policy: By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible. #Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down. This class will be taught by Chef Machiko Tateno. Chef Machiko Tateno is an expert in cooking with fermented foods, a menu consultant, and Registered Dietician. After spending seven years as a supervising dietician at a hospital, Chef Tateno attended cooking schools in Japan and Ireland -the latter, the world-renowned Ballymaloe Cookery School- to learn cooking approaches that emphasize the qualities and characteristics of ingredients. Later serving as the Executive Chef of Roppongi Nouen, Chef Tateno now focuses on home-style Japanese cooking with particular attention paid to the use of fermented foods. She develops recipes that are both delicious and easy to prepare, and has written or co-written several books on Japanese cooking.

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Umeboshi Workshop 2019

ロケーション設定が必要です

¥5,000

写真: (3,463)枚