Create Japanese essential dishes with high quality ingredients.

  • Duration: 2 hours
  • Price:6,000 yen
  • Guest Requirements:Minimum age:3 years old
    ※ Children aged 12 or under must participate with their parent or legal guardian.

Our place is the cozy private house near Osaka Castle.
You can exploring Japanese traditional shopping street nearby before and after your experience.

It is known across the world that Miso soup and Rice balls is the traditional dishes in Japan.
And also, it’s true that these are well balanced foods.
If you have a skill to make both, you can not only get a lot of nutrition at same time but also can enjoy the basic Japanese food culture.
You’ll learn how to make not only miso soup and rice balls but also one more side dish which is made from the leftover after making broth.
You’ll make Japanese broth (Dashi) from scratch.
Because the broth “Dashi” is the essential item for any Japanese cuisine.

I’ll use my homemade one year fermented Miso for miso soup and use my homemade pickled plums for rice balls in this experience.

You also can learn how to make miso with my original recipe.
Let’s enjoy the best combination foods such as miso soup and rice balls with my homemade pickles.


I don’t use any meat, milk and any chemical additives for cooking.
If you have some food restrictions, please let me know in advance.
I prepare for you separately.

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出汁、みそ汁、おにぎりを作りましょう

  • 所要時間:2時間
  • 費用:6,000円
  • ゲスト要件:3才以上。12歳以下のお子さんが参加される場合は保護者の同伴が必要です。

発酵食品を使ってホントにおいしい料理を作りましょう。
体験場所は大阪城が近い閑静な住宅です。
体験の前後は近くにある日本の昔ながらの商店街を散策していただけます。

味噌汁とおにぎりが日本の伝統料理であることは世界中で知られています。
また、これらは本当にバランスのとれた食品であるといえます。
もし両方を作ることができれば、同時にたくさんの栄養を摂ることができるだけでなく、基本的な日本の食文化を楽しむことができますよ。
ここでは、味噌汁とおにぎりだけでなく出汁の出しがらで作る佃煮の作り方を学びます。
出汁はいちから作ります。
出汁作りは日本料理に最も大切なものです。
「だし」はどんな日本料理にも欠かせないアイテムだからです。
この体験では、味噌汁には自家製の1年間寝かせたみそを、おにぎりには自家製の梅干しを使います。
また、味噌の作り方もお教えします。
自家製の漬物といっしょに、最強コンビのみそ汁とおにぎりをお召し上がりいただきます。
今回の料理の中で、肉、牛乳、化学添加物は一切使用しません。
食べ物に制限がある方は、事前にお知らせください。
個別対応いたします。

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I love eating,especially authentic food. As I get older, I can not eat much. I decided to take a meal that I would not regret as much as possible when I thought how many times I could eat meal in the rest of my life. It's true that awesome foods make many people smile. I like to see their smile,and also I wish I could share the joy with as many people as possible, I started the cooking workshop using the good quality ingredients for local people in 2010. In addition to just introducing good quality foods, I'm aiming at connecting Japanese traditional food culture to the next generation and communicating the goodness and taste of handmade going.