Japanese Food Culture Workshops

My love of Japanese food was instant. 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, and to this day I’m genuinely grateful for that, it’s how I learned to cook everyday Japanese food, not restaurant food, home food.

Nigirizushi, the kind you’d actually eat at home, 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.

The first time I ate anko, I was certain it was chocolate. It wasn’t, and it took me a while to work out I loved it anyway, especially now, with matcha and a proper piece of wagashi.At the last gyoza workshop, we made close to ninety of them, and half the room admitted they’d never had one that wasn’t frozen.

Currently on offer:

Gyoza, from scratch, wrappers and all
Matcha and Japanese sweets (wagashi)
Seasonal sessions through the year
Private sessions for groups of friends

Coming this September

A course built around ikigai, the Japanese idea of a life worth getting up for, aimed at people in their later years. Still in development.

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