Cooking Class in Spring④- Japanese Home Cooking and Sweet Class in Tokyo

Japanese food cultureCooking Class
Written By Tomoko Mizusaka

In our Japanese home cooking class, we create the menu in advance while listening to my guests’ preferences and planning together. For example, “kyuri no jabara-giri” (cucumber snake-belly cut) is a traditional Japanese decorative cutting technique where the cucumber stretches out like a snake’s belly, and the dish absorbs flavors beautifully.

Pickled cucumber- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Tofu steak- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Miso soup- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Let's get started!!- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Enjoy your lunch- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Nature Walk near my house- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Prepare making Gyoza filling-Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Thank you so much for coming here.- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Ramen- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Ramen and Gyoza- Japanese Home Cooking and Sweet Class in Tokyo

Wraping Gyoza- Ramen- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Gyoza- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Dessert at the end of our class- Cooking Class in Spring- Japanese Home Cooking and Sweet Class in Tokyo

Tomoko Mizusaka
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Cooking Class Spring③- Japanese Home cooking and Sweet Class in Tokyo