I've been teaching Japanese cooking class from at the begging of 2016. Sharing cooking and food culture is my mission in my life. I would be more than happy to share common Japanese life style, how to prepare meals and how we eat seasonal ingredients.
It's been always grateful to see that the participants enjoy for cooking and having good food and telling me the appreciation at the end of the class and later by email. Those experiences make my motivation to provide the class better each times
Worked as a Fright Attendant I've been working as a flight attendant for eight years both domestic and international flight. I visited most of the prefectures in Japan and more than twenty cities in the world. I was always curious to know the local foods, so often dine out with my colleagues. Dim-sum in Hong Kong, Fish and chips in London, Bistro in Paris, Huge sausage with beer in Frankfurt... Miso ramen in sapporo, Tonkotsu ramen in Fukuoka, Miso-katsu in Nagoya... I really enjoyed having traditional local foods. Those experiences opened my eyes for "Food". In the same time I've learned and practiced the hospitality to the passengers during short and long flight. It was important to know certain way to server wine, sake and cocktails as well as the food we serve in the first class. We Japanese crew always consider how we make the passengers spent comfortable flight in the limited facilities. We spend hours to discuss and practice even though we don't flight on duty. I worked there about eight years and had fulfilled life.
Learned a lot about food in NYC
My husband and I moved to New York City in 2000 because my husband relocated his job. I was so excited to live there because the food in the city had been attracted me when I visited as a flight attendant. I enjoyed the foodie life and same time I decide to study "food" in earnest during our stay.
I signed up up The Institute of Culinary Education as Culinary Art Program. I studied French cooking, international culinary and baking there. The instructors in the culinary school are high quality and experienced and I practiced abundant various fresh ingredients. That was favorable environment to learn cooking. After the practice at the school, I had an opportunity to work in a traditional french restaurant. The restaurant was run by well known chef, served high quality dishes, high in reputation so I could see and practice how the gorgeous dishes made. I learned a lot there for half of the year.
I became a food writer after working at the french restaurant. I wrote about cafes and the management in the city to Japanese professional journal which is about cafe journal. I researched more than 40 of cafes to write articles. At the same time I wrote recipes for Japanese local town paper in the city. The recipes are using local ingredients and made them for something familiar taste for Japanese dishes. It was always exciting to introduce new tastes on the paper. I had many cooking experiment to make recipes generally like the taste.
Food Studied in graduate school of New York University After I finished the culinary program, I wanted to pursue more about the study of "food". I knew there is a major of Food Studies in New York University, then I submitted an application with an essay which is about my passion for food. I was accepted the graduate school and studied there about researching food area, nutrition, entrepreneurship, food process, writing, international food matter and the history. I mainly researched Japanese food company and restaurants in New York City.
We came back to Tokyo Japan in 2009. I've been full time mom for 8 years and then I started teach in 2016.
I spent years to learn and research about international food, then now I became a licensed Sake sommelir international sake sommelir in 2016, and have been taking traditional Japanese cooking class every week to know Japanese cooking skill and deeper my knowledge.
I also work as a food education instructor. I give cooking classes for kids and mom at Chiyoda-city public health center.
I would love to share those foodie experiences and knowledge to people who come to my Japanese cooking class. The attendee will learn what is Japanese basic seasonings, what is miso made from and how to cook when they will go back to their countries in the class. You may also know what is sake and how the taste different depend on the manufactured area, water, process and rice. You will find many aspects of Japanese food culture and the knowledge make your trip in Japan profound and memorable.
My cooking class in not only cooking Japanese food, but also deep learning many stories behind the food and Japanese culture experience. I am willing to share all my food experience, cooking skills and knowledge to anyone who want to learn Japanese cooking.
Born in Tokamachi city, in Niigata pref. lot of snow!
Lived in the US for 10 years; 8 years in NYC and 2 years in Chicago
Institute of Culinary Education in NYC : Diplomat of Culinary Art program
M.A of Food Studies from New York University
Disciplined in French restaurant Chanterelle, New York city for 6 months
Worked as a food writer for Japanese magazine and local papers in NYC
Working as a Japanese food education cooking instructor from January 2016
Kikizake-shi ( Sake sommelier) Certified by SSI in October 2016 International Kikisake-shi ( sake sommelier) certified by SSI in May 2017
2 years of Authentic Japanese Coking Course in Egami Cooking School from 2016 to 2018