An unique and important point to the class is that you will learn, not only how to cook Japanese, but gain a lecture at the beginning of the class about Japanese seasonings. The session make you cook Japanese food much easier than you thought. Japanese people love to use seasonable and fermented ingredients, which are very tasty, but also have an impact on our health and well being, contributing to a long, healthy life, that may just be that "eye-opening" experience for you.
After the lecture, you will start to cook Japanese home-style, seasonable foods, instructed by a well-established Japanese chef, but also tasting sake with a Sake sommelier. All taking place at a venue that feels you'e been invited to a friend's home, so quite a fantastic experience.
As you might already find, it is a full scale class for you to enjoy!
Learn Japanese food culture-Japanese seasonings and sake ( 30 min)
Cooking time cooking-Main dish ( pork,chicken or seafood), three side dishes with rice and miso soup (90 min)
Meal Time a Glass of paired sake will be served (60 min)
Green tea and Japanese sweets whilst the instructor answers all of your questions
Recipe will be sent to your email after the class.
Choose your main dish from main dish option from list below. Or I will select seasonal main dish for you.
We will cook
One main dish, 3 side dishes with seasonal ingredients, steamed rice and miso soup.
A glass of paired sake will be served with meal.
*If you like to taste 4 kinds ot sake for sake tasting, I will offer you additional 3000 JPY per person
Tonkatsu, misokatsu Deep fried pork cutlet
Katsu-don: Cook fried pork with egg
Hamburg: Japanese style burger
Menchi-katu, Fried burger
Tatsuta-age, Soy sauce marinade fried pork
Okonimi-yaki: Savory cabbage pancake
Cooked ground pork, fine scrambled egg and cooked green over rice
Wagyu beef additional
1000 y en per person
Chicken karaage Japanese style fried chicken
Chicnek nanban fried chicken marinated in sweet sour sauce served with egg salad
Chicken roll with vegetables
Tukune, chicken meat ball skewer
Oyako-don Cooked chicken with onion and egg
Sushi Combination of sushi roll, inari zishi, salmon aburi-zushi and Nigiri-zushi
Simmered fillet of fish
Pan fried mackerel marinated in sweet sour sauce
Fried Shrimp and seafood
Seafood and vegetable tempura
Okonomi-yaki , savory cabbage pancake
Spring roll with cooked dried daikon
Chirashi-zushi with julienne egg
Hi I'm Fukuko
I'm culinary experienced Japanese chef as well as a Sake sommelier.
What my classes offer you are:
Knowledge of the background of Japanese foods
Techniques of Japanese cooking
My passion is to share, not only techniques, but also a history which is the unique point that you’ll get from my Japanese cooking classes – this includes sushi making.
You can learn how to make sushi at many places in Japan, and in the world, but it is very rare to learn its culture, as well which is why I run the classes.
For example, the participants learn about one of most famous of Japanese seasonings – “miso” – which is a super healthy food, and used since the Heian period (from the 8th century), so gaining knowledge of miso and how to cook miso soup.
If you are interested in sake, there is a class for you to learn and compare the different tastes, depending on the manufacturing area, rice, water and the process with some delicious Japanese nibbles.
You will find the Japanese cooking classes, which are instructed in English at Food & Friends Tokyo, have a very friendly atmosphere and you are guaranteed to learn a lot, as many participants express their happy feelings and appreciation at the end of classes or by email later to make all the classes even better.
There are two venues one in Tokyo and one in Karuizawa, Nagano prefecture – a beautiful resort town in the mountains.
Food & Friends Tokyo is proud to offer Japanese cooking classes to anyone to make their time in Japan even more memorable.
Originating from Tokamachi city, Niigata prefecture where there is a lot of snow during winter.
Having worked as a flight attendant for 8 years, both domestically and internationally, I found that I had visited more than 20 cities in the world. These experiences made me aware of the treasure of local foods, and also the value of Japanese foods, which was such a wonderful discovery for me.
Throughout my career as the flight attendant, I learnt a lot, such as hospitality and skills in serving wine, sake and other alcoholic beverages in order to make all the passengers in first class feel comfortable during their flight – and it is those experiences that led me to the food industry.
2000 Moved to NY
I lived in New York City for 8 years, and Chicago for 2 years – in total 10 years in the US, due to my husbands business relocation. It was an enjoyable life, and quite a variety of foods. So I decided to study about food and so enrolled on a Diploma of Culinary Art program at Institute of Culinary Education (also an M.A of Food Studies) at the New York University.
What I learnt at Institute of Culinary Education:
High quality experiences of French, International culinary and baking, using various fresh ingredients, whilst I also enjoying both learning and its environment.
I had a great opportunity to work for a traditional French restaurant, Chanterelle in NYC which was run by well-known chef and served high-end dishes for 6 months.
Later becoming a food writer for a Japanese professional journal magazine in NYC, writing more than 40 articles about cafés and management. I also started writing about Japanese recipes with local ingredients for a Japanese local town paper in the city.
What I learnt at at New York University:
I majored in Food Studies, and had to study and research food, nutrition, entrepreneurship, food process, writing, International food matter and the history. My research was for Japanese food company and restaurants in NYC.
2009 Back to Japan
I continued the research of International food, and began to take Japanese cooking classes regularly; and I also started learning to be sake sommelier.
2016 Started teaching Japanese cooking, and became a sake sommelier.
I started working as a Japanese food education instructor and gave cooking classes for mothers and children at Chiyoda-city public health centre.
In October 2016, I became Kikizake-shi (Sake sommelier) Certified by SSI.
In May 2017, I became an International Kikizake-shi (Sake sommelier) certified by SSI.
I took an Authentic Japanese Cooking Course in Egami Cooking School
Certified Public heath supervisor by Tokyo city
Certified Fermented Food Maister by Japan fermented food culture institute
I would love to share all my food experiences with you!