Kei and (her daughter) Masako run intimate, casual Japanese cooking classes in Chatswood, Sydney, Australia (click here for class schedule). They are unique in that the classes are small so hands on, and you are part of the whole Japanese culinary cultural experience. Before each class, we always teach you how to make dashi, without which Japanese cuisine cannot exist!
In 2013, we will be running only 2 kaiseki classes, but only for those familiar with Japanese cuisine. In the past we ran mainly kaiseki classes, but over the years, we've found that people are more interested in everyday dishes, so most of our 2013 schedule will feature the sorts of dishes that Japanese people eat at home. Our class schedule is here and we are now taking bookings for the first half of 2013. Please email Masako.
Our classes are not demonstrations, which means you need to participate, and be willing to cook in a small group.
Kei and Masako were in the Food Safari program which aired on SBS on Dec. 5th. 2007 and also repeated a few times since...
For further information or to book a class, please email masako or call 0418472597 (we're in Sydney, Australia by the way).
This is how the class works:
We run the classes in a private home, so you are required to take off your shoes and wear slippers, as is the Japanese custom. We start on the dot at 10 a.m. when Kei shows everyone how to make dashi stock. Then we make all the dishes together (click here for class schedule), all at the same time, so everyone is involved. You will have time to look at what others are doing, and we encourage learning from each other, asking questions and participation. We make an effort to make the small group situation work, and with about eight people, it's usualy a lovely experience.
We feel the Socratic method is best, and actual "doing" is the best way to learn. There are always differences in skill and knowledge levels, so we assume nothing (except in our Kaiseki classes, where will will assume some familiarity with Japanese cuisine, presentation, and cooking methods).
After cooking, usually around 12 noon, we take some time with presentation (an essential part of Japanese cuisine) and then we all sit down to eat together. If there is food left over, most people like to take some home to their families, and then we clean up together and we're finished by 2 p.m.
All recipes are provided, and you only need to bring an apron. We encourage photo taking only after we've finished cooking (for sanitary reasons).