Cooking class with Japanese HARDCORE local ingredients, which tourists never know (held in English)

In Mayuko's seven years of experience teaching Japanese cooking, she has known many foreign expats who did not have a chance to cook with Japanese traditional ingredients. Whenever they left Japan, she always regretted that she could not teach them how to enjoy using those ingredients.

Sushi and ramen do not exemplify what we eat daily in Japan. We eat foods cooked with dried daikon, dried hijiki seaweed and shijimi clams, etc.
It is only natural that foreigners would tend to shy away from such unfamiliar ingredients. But they are what locals actually cook with. They have enriched today’s Japanese food culture, and most of them are considered to be "superfoods".

We are very excited to finally be able to offer this series of classes especially to you expats in Tokyo, using hardcore, traditional ingredients. Learn the cooking “survival” skills tourists will never know.

If you are interested in joining, please email your name.

Classes are held from January though April 2021
Choose one date each month from the list below

Every 3rd Thursday 19:00- and
Every Last Saturday 10:00-
1st Survival cooking class: 1/21 or 1/30
2nd Survival cooking class: 2/18 or 2/27
3rd Survival cooking class: 3/18 or 3/27
4th Survival cooking class: 4/15 or 4/24
Only 3 seats are left Thursday and 4 seats on Saturday!

total for 4 classes
¥39,200*
(per class: ¥9,800)

per class for 1-3 classes
¥10,900*
*not including 10% VAT