Here we want to introduce you local home food. In this activity, you will learn about real people’s homes and discover some of the tastes and techniques of Japanese home cooking.

We will start by making three seasonal side dishes, including dashimaki, a delicious, intricate and beautiful Japanese omelette. After this we will make miso soup from scratch, allowing you to make this Japanese staple whenever you want. For the main event, we have combined three Japanese favourites: fresh ginger, pork loin and fragrant shiso leaves, these are served with fluffy white rice as our 'main'. The grand finale is a lesson in making mochi, a traditional Japanese dessert made with rice flour and Okinawan honey.

Osaka is food capital in Japan. We have amazing festivals, and especially all the great food you can find there! In this course, we will teach you about festival food. We begin by showing you our special home made yakitori sauce, and then as the skewers of chicken and onion gently cook, we will teach you the traditional (and very surprising!) method for making udon noodles from scratch. The udon are served “Osaka style”, with fried tofu in a delicious soup. We finish with another festival favourite, chopstick okonomiyaki. This Osakan pancake is famous all over the country and  comed filled with vegetables and herbs and topped with cheese, bonito flakes and our special okonomi bbq sauce!

Many people have heard of Wagyu and Kobe beef, but not everyone knows the difference. Wagyu refers to all Japanese beef, however only the meat of Tajima cattle born and reared in Hyogo Prefecture can be classed as Kobe beef.

​Many people have heard of Wagyu and Kobe beef, but not everyone knows the difference. Wagyu refers to all Japanese beef, however only the meat of Tajima cattle born and reared in Hyogo Prefecture can be classed as Kobe beef.

​