Japanese Food Culture Workshops
It wasn’t just the delicious flavours of Japanese food that got me hooked; it was watching how people ate, and why, the pace of a meal, the care in it. I wanted to learn straight away, so I started cooking almost as soon as I arrived.
I was lucky enough to have Japanese friends who welcomed me into their homes to teach me many home-cooked dishes, and to this day I’m genuinely grateful, it’s how I learned to cook everyday Japanese food — the kind you’d actually eat at home, like: oyakodon, okonomiyaki, nasu dengaku, beef tataki, Japanese curry, sashimi, yakiniku, yakisoba, and seasonal dishes through the year, sakura mochi in spring, somen in summer, oden in winter. Much of it, including the sushi, works well for a vegetarian table too.
I could write a whole book on my love of Japanese sweets, but the first time I ate anko, I thought it was chocolate and nearly died with the shock, but now it’s one of my favourite things to eat, paired with matcha and a proper piece of wagashi — a match made in heaven.
Coming Soon:
More Japanese Food Culture Workshops coming this autumn:
• Japanese Curry House
• Japanese Home Sushi Party
• Ramen from Scratch
• Japanese Comfort Food
• Japanese Izakaya Food
• Japanese Tea & Seasonal Sweets
Seasonal sessions throughout the year
Private sessions for groups of friends on request
What people say:
“Thank you so much for a wonderful Saturday. I haven’t enough words of gratitude for such a warm introduction to Japanese cooking, but it’s all down to the host.” — Elizabeth
“Great cookery class, Jackie. I thoroughly enjoyed it.” — Mary
“What a special workshop, with such a lovely group of people. My dessert was gorgeous, the glass was empty by the time we were driving through Carlingford.” — Ciara
“I really enjoyed the workshop and the meal. Arigatou gozaimasu.” — Maeve
“That was so nice, so much fun and so interesting. You’re a real professional, and a perfectionist. My daughter really enjoyed it too.” — a workshop guest
