Kaga-boucha is my favorite tea-Japanese home cooking class in Tokyo
Japan has many types of tea, each with its own unique characteristics. This time, I will introduce Kaga-boucha.
KAWAII Chopstick Rests:Unsung hero of the dining table -Japanese home cooking class in Tokyo
Cute chopstick rests are popular as small items that add color to the dining table. Here, I will explain in detail their characteristics and how to use them.
Matsutake Mushrooms -King of autumn delicacies-Japanese Home Cooking and Sweets Class in Tokyo
Matsutake mushrooms are the epitome of luxury autumn ingredients in Japan. Not only are they prized for their distinctive aroma, they also offer numerous health benefits.
Topping Ideas for Enjoying Ramen at Home-Japanese Home Cooking and Sweets Class in Tokyo
I'd like to delve into the essential element of ramen: toppings. In my home cooking classes in Tokyo I tell you even more about it.
Do you know? “A proverb that uses the vegetable eggplant”-Japanese Home and Sweets Cooking Class in Tokyo
Autumn eggplant (akinasu) occupies an important position in Japanese food culture and traditional expressions.
Japan's Autumn Flavors: New Rice(新米)-Japanese Home Cooking Sweets Class in Tokyo
In Japan, around mid-September (though it varies by region), the season of new rice arrives, and many people eagerly await its flavor.
Seasonings used in Japanese cuisine and how to use them（さしすせそ)-Japanese Home Cooking and Sweets Class in Tokyo
In Japanese cuisine, "sa-shi-su-se-so" represents the ideal order for adding five basic seasonings to dishes.
Japanese thin wheat noodles-Japanese Home Cooking and Sweets Class in Tokyo
Do you know ”Soumen”？In addition to udon, somen is also widely enjoyed as a traditional Japanese noodle dish.
Learn how to make Agedashi-Tofu (Deep-fried tofu)-Grapes picking in Setagaya- Japanese Home Cooking and Sweets Class in Tokyo
Agedashi tofu is widely popular as a staple izakaya menu item that is also highly favored by tourists from around the world.