Cooking Classes

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Kei and her daughter Masako run intimate, casual Japanese cooking classes in Chatswood, Sydney, Australia. Yoko is our beautiful assistant.

Our scheduled classes are small (8 people) and hands on, meaning you are a key participant in the whole Japanese culinary and cultural experience. Before each class, we always teach you how to make dashi, without which Japanese cuisine cannot exist!

The 2017 Class Schedule is on our website.

Our classes are participation based, which means you need to be willing to cook with others in a small group.

Our classes are for home cooks and not suitable for professional chefs. We cannot accept children under 18 years, even if accompanied by an adult. In 2017, we will be running 4 kaiseki classes, for people who have had some familiarity with Japanese cuisine, or anyone who has participated in any of our classes before, we encourage you to attend. The other classes will feature simple dishes, the sort of dishes most Japanese people eat at home.

We cannot accept people with serious food allergies as our classes are too small to make alternate dishes with substitute ingredients. Please be aware that soy sauce and miso contain gluten.

Kei and Masako were in the Food Safari program which originally aired on SBS on Dec. 5th. 2007 and also repeated a few times since…

We also run private Makimono (sushi roll) classes in your own home. A minimum of five people is required for these classes. Please email Masako if you’d like to discuss.

For further information or to book a class, please email masako or call 0418472597 (we’re in Sydney, Australia).

This is how the class works:

On arrival, you are required to take off your shoes and wear slippers, as is the Japanese custom. We start on the dot at 10 am when Kei shows everyone how to make dashi. Then we make all the dishes together (click here for 2017 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. We make an effort to make the small group situation work, and with about eight people, it’s usually 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 and cooking methods ).

After cooking, we take some time with presentation (an essential part of Japanese cuisine) and then we eat together. If there is food left over, most people like to take some home to their families, then we clean up together to finish by 2 pm.

All recipes are provided, and you only need to bring an apron. We encourage photo taking only after we’ve finished cooking (no phones or cameras while cooking please, as they are covered in germs).

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