Japanese Cuisine

This is an introduction to the art of Japanese home cooking. You will learn how to make delicious Japanese dishes using high quality Japanese ingredients such as miso, shoyu, shio koji, and sake. You can make one sauce and use it in many different dishes. If you make a dish for dinner that also tastes good chilled, it can be used as a side dish for lunch the next day. This makes your daily life easier, doesn't it? In this course you will get lots of tips and tricks you can use at home.

We will make

• Dashi – Japanese broth
• Tsukudani – boiled kelp with seasonings
• Takikomi gohan – rice seasoned and cooked with different ingredients
• Tamagoyaki – Japanese rolled omelette
• Aemono – vegetables dressed with seasonings or a sauce
• Miso soup with seasonal vegetables
• Teriyaki sauce
• Nikudango – Japanese meatballs

Please bring

Drinks, wine, beer, sodas, tea towels, dishcloths, and a lunch box with a lid so you can bring the tasty leftovers home.

Please note

Ingredients are included in the price, and we use organic ingredients as much as possible. Allergenes might not be avoided. Please help tidy up after cooking and dining together.

Teacher: 

Keiko Azegami:

I'm Japanese and I love cooking. I've worked in lots of kitchens — in both London and Copenhagen. I have experience in big places and small ones, like Harrods, Andersen Bakery and Urtehuset (a small patisserie), as well as in a gourmet restaurant. I'd love to teach you how to make everyday, tasty Japanese meals that people eat at home.