Kinu Yukawa is a cooking instructor, food stylist and private chef from Kobe, Japan. She ventured into the world of food early in life and fostered the basics of cooking from her grandmother who was a chef. Later she trained at Ecole Ritz Escoffier Paris and traditional Japanese cuisine in Kyoto.
Kinu believes in the simplicity of the Japanese philosophy in enjoying food with the body's five senses as well as cooking with the colourful produce in season. Bringing 'harmony' to the body nourished by the seasonal 'food' which is one of the meanings of the word 'Washoku' (the harmony of food), the Japanese terminology for Japanese cuisine.
Kinu has been teaching Japanese cooking at the Japan Centre London since 2011, sharing her expertise and knowledge of Japanese cooking and styling to students of all walks of life and various levels of culinary interests.
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I thoroughly enjoyed the class. Very informative and interesting! Highly recommend it for anyone interested in Japanese cooking.
such a fun class and excellent teachings from Kim. A brillaint way to cook together with your family and friends. Restaurant standard magically cooked in your own kitchen. Perfect. Thank you Kim we will be back.
I attended the Online Basics 1 - Teriyaki course and found it to be easy to follow along with as it was a small group and the food was delicious. The instructor was very attentive to anyone who had a question and was able to learn about the ingredients used, not just the recipe.
Would definitely recommend if you're looking to expand your cooking repertoire!
This is probably the most challenging class I've had so far. It's a busy class where you learn to make the following dishes.
- Gammodoki with Ponzu & Ginger (Tofu Patties with Ponzu & Ginger)
- Ankake Gammodoki (Tofu Patties in Dashi Glaze)
- Nasu Dengaku (Miso Aubergine)
- Kenchinjiru (Seasonal Vegetables Temple Soup)
A lot of cutting is involved in the class but Kinu was very patient with us. I was amazed with what can be achieved with just tofu and simple vegetables. I am a part time vegetarian so this has definitely given me ideas on what to make instead of sticking to meat alternatives.