Japanese cuisine or “Washoku/Nihon Ryori” has come to be highly regarded as both delicious and healthy by food-lovers the world over. In 2013, UNESCO officially designated “Washoku: Traditional Dietary Cultures of Japanese” (Japanese Traditional Dietary Culture) as an intangible cultural heritage asset.
It is becoming increasingly difficult to define Japanese cuisine since the everyday food of Japanese people has diversified immensely over the past century or so. Nonetheless, in Japan, it refers to traditional-style Japanese food which is characterized by the use of seafood, vegetables, and rice. Appearance is important in Japanese cuisine and bright, colorful ingredients are artfully arranged in truly beautiful displays. Rice, the staple food of Japan, is more glutinous than the rice eaten in many other Asian countries. It is typically boiled and supplemented with a number of side dishes, including the grilled, fried and boiled seafood that have traditionally been valuable sources of protein in the Japanese diet. Along with a seafood, many boiled and deep fried vegetables are served in Japanese cuisine. Soybean and soybean based products are common, such as tofu, abura-age (deep fried tofu) and natto (fermented soybeans). Soy sauce and miso (fermented soy bean paste) are also often used as seasoning.
Home Visit Tempura and Rolled Sushi Cooking
Enjoy making tasty and beautiful Makizushi (Rolled sushi) and Tempura at cooking instructor’s home. Your attendant will take you to the master’s home from your hotel. The cooking instructor will show you the kitchen and you can learn what kind of ingredients and kitchen appliance ordinary Japanese people use.
Home Visit Healthy Kyoto Obanzai Cooking
Enjoy making tasty and beautiful tasty and beautiful Obanzai (Kyoto Traditional Healthy Dishes) at cooking instructor’s home. Our cooking instructor will teach you how to make Obanzai with local fresh Kyoto vegetables, Fried tofu, Bean curd, Leaf vegetables such as spinach, etc.
Rolled Sushi Cooking at Machiya
Enjoy making tasty and beautiful Makizushi (Rolled sushi) at WAK JAPAN’s traditional machiya townhouse. Our cooking master will teach you how to make Makizushi with fresh vegetables, eggs, and etc.
Healthy Kyoto Obanzai Cooking at Machiya
Enjoy making tasty and beautiful Obanzai (Kyoto Traditional Healthy Dishes) at WAK JAPAN’s traditional machiya townhouse. Our cooking instructor will teach you how to make Obanzai with local fresh Kyoto vegetables, Fried tofu, Bean curd, Leaf vegetables such as spinach, etc.
Teriyaki Chicken Cooking at Machiya
Enjoy making Teriyaki Chicken at our Kyoto's traditional townhouse. Our cooking instructor will teach you how to make a Teriyaki chicken from scratch. You will learn how to cut chicken, prepare Teriyaki source, bring rich flavor.
Japanese Cooking Class @ Cooking Sun
Experience our Japanese cooking class in downtown Kyoto. Our class is hands-on and friendly!
Shojin Ryori Experience
One and only michelin-starred temple cuisine restaurat in Kyoto, Ajiro beautifully presents 100% vegan dishes, using the finest seasonal ingredients. Served at a Zen Buddhist temple.
Amaizing The Sushi Experience@ UMEMORI SUSHI school
UMEMORI SUSHI school opened in Kyoto in March 2016. Come have a good experience of Japanese sushi craft and have some fun! Muslim Friendly and vegetarian foods are available.
Cooking Seasonal Meal
Visit a cooking studio to cook what's on a monthly menu in the class. Use seasonal ingredients to celebrate the distincitive four seasons just like the locals would do. English guided and held privately.
Japanese Confectionery Making
Make 3 kinds of Japanese sweets with 3 different techniques with an artisan with years of experience. Watch a supreme skill with which he won a national award in the past. English guided private tour.
Must do if you are fond of tofu. Learn, eat, and make tofu with an enthusiastic artisan in a 70 year old tofu store. Make the most of this chance by learning his trade and asking questions about tofu. Tofu appears to have gained a citizenship world wide as a healthy food but it’s true potential will still not be known until you take part in this tour.
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