Japanese food has never been more popular in this country but what do Japanese people actually eat at home? Now’s your chance to find out as we welcome Kazumi Masuda of Tokyo Cook to Carousel.
A passionate believer in food’s power to unite cooks – and eaters – from different cultures around the same table to share stories, traditions and a little bit of themselves, Kazumi founded the popular cookery school in Roppongi in 2015 and hasn’t looked back since.
In this easy-going, hands-on workshop, Kazumi will teach you how to prepare a typical Japanese meal from scratch using fresh, seasonal produce and classic Japanese store cupboard ingredients. We’re all familiar with sushi maki and katsu curries but what about soft, silky and umami-rich oyakodon (‘parent-and-child’), a staple of Japanese home kitchens that solves the chicken and egg mystery once and for all (hint: the chicken goes in first). You’ll learn how to make this one-pot-wonder, along with recipes for dashi, the basis of any good miso soup, and the art of cooking white rice the Japanese way, which is a serious business over there… Finally, you’ll make a crunchy spinach goma-ae with toasted sesame dressing – a classic side dish – and a seasonal vegetable salad with a soy, rice vinegar and ginger vinaigrette.
All the while, you’ll chop, chat and hear all about life at home in Japan, before sitting down to enjoy the healthy and delicious meal you’ve just cooked together.