Take a deep dive into Japan’s culinary traditions as you learn to prepare home dishes which are not too familiar to you but are popular at home or casual restaurants in Japan. During your course, you’ll have the chance to learn preparations of typical izakaya favorites from a master chef before trying your hand at making (and eating) some of your own.
Start your izakaya cooking experience at 2pm at the designated cooking studio located in beautiful traditional wood house in Kyoto, the location of which will be provided at the time of booking. Begin your izakaya session with an introduction to the history and origins of this lesser-known Japanese culinary tradition.
Many historians believe the origin of izakaya dates back to 18th century when rice had been taxed to brew sake. The culture of izakaya evolved in Edo era when sake bottle shop started to serve dishes as well as sake to promote their sake. Now, izakaya is often used as a venue to have small parties at a reasonable budget throughout Japan from young adult to elderly.
Continue your cooking lesson with an introduction from your chef to the ingredients and techniques that define the izakaya tradition. After following along with the instructions and demo from your English-speaking chef, grab your knife as you try your hand at making some authentic Japanese home dishes of your own. Learn how to make dashi, the typical Japanese soup stock, before learning to prepare a variety of dishes. Some typical izakaya favorites include spinach with sesame sauce, teriyaki yellowtail, vegetable chowder, mushroom tempura and rice with vegetables. Please note that your class menu may vary from the above, as the dishes are adjusted based on the availability of seasonal ingredients.
Finish your izakaya cooking session by sitting down with the other participants to enjoy your dishes for dinner. Leave your session with the recipes so you can prepare them for friends and family in the future.
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