This is the class we recommend when beginning Japanese cooking.
Japanese choumiryou, seasoning and condiments, are very simple. We only use mirin, soy sauce, sake, miso and vinegar. By combining these few flavours, we can create a wide variety of dishes.
In this class you will learn how to use mirin and soy sauce by cooking many dishes, covering the basic skills and flavour of Japanese cuisines. You will also learn to create traditional stock from scratch.
We will ensure that you understand how to use mirin and soy sauce to adjust different dishes the way you want without a recipe. You will be able to create your own Japanese flavoured food by yourself.
*Vegan/vegetarian, gluten free available.
- Teriyaki chicken / fish / tofu
- Ginger sauce, BBQ sauce, Tempra sauce, Ponzu dressing
- How to use starch for deep fry and thick gravy fish / chicken
- Agedashi tofu / eggplant
- Ankake(thick gravy) fish/tofu
- Donburi (Rice dishes)
- Japanese Rice
Book your class
This class was absolutely wonderful! With such a small group (6 people) it was very hands on and everyone got to cook their own dishes and alter to their own liking. I feel like a learned a lot of very practical skills and everything is transferable to the home kitchen! I can't wait to recreate the meals at home!! Kyoko is so lovely and spends a lot of time explaining why each step was needed and about the Japanese culture around food.
SELINA, 26 October 2020
We thoroughly enjoyed the class, very generous in content and shared knowledge. We not only got to try some amazing dishes in class, but we came away with enough rice and food for several more meals at home and the ability to be able to recreate them in future. Would highly reccommend the class to anyone thinking about doing it.
KERRY, 10 December 2019
Couldn't recommend Shikisai Cooking more! Kyoko's knowledge of traditional Osaka centered Japanese cooking is extensive. C does an amazing job at explaining and breaking down how Japanese food is prepared, served and eaten and how each aspect effects the other. Kyoko's knowledge on traditional practices gives a greater depth of understanding of how Japanese cuisine came to be as unique as it is. The amount of dishes covered in the course and food you walk away with is value for money in it self. Kyoko does an amazing job at teaching the fundamentals of these dishes and making sure you understand as you go. If you want to learn how to cook Japanese this is the course for you!
BENJAMIN, 10 December 2019
Had a fun mirin and soy sauce class. Interesting insights into Japanese food and culture. Kyoko is a lovely teacher and with simple priniciples for making delicious meals. Thank you so much.
JESICA, 04 November 2019
This was a great course. We didn't just learn recipes but learnt how to alter them or come up with our own ones, all with a very small number of ingredients. Who knew you could make most Japanese sauces with 3 ingredients? We learnt the theory as well as the practice in an enjoyable way.
RICHARD, 19 September 2018
We really enjoyed the Japanese cooking class on Sunday, great having a small group so you can be more involved.
TIM, 14 June 2018
It was the best class of this type that I have attended. Informative, professional, friendly and great value for money. I will be attending more courses by Shikisai.
GEOF, 26 July 2017
The course was exactly what I was after. It gave me the basics of how to flavour Japanese food and a good platform to develop my skills. Kyoko was not only very knowledgeable but explained things well. I will be back to do further classes with her.
GREG, 30 June 2016
Great course, learnt lots of little tricks, and how easy it was to make teriyaki chicken, going to book the sushi course next.
DONNA, 24 March 2016
We loved the class! Teaching was excellent quality And plenty of time to cover the basics and get hands on at individual cooking stations. Have since nailed the teryaki chicken at home to the delight of my family.
HAYLEY, 10 March 2016
Teriyaki chicken, miso soup, fried toufu; the most important skill I learned is about the seasoning, miso, miron, soy sauce, set up the basic taste for Japanese food. Very enjoyable atmosphere for learning. Thanks, Kyoko.
YINGTAO, 26 February 2016