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.
This is a busy but fulfilling cooking class where you learn the following dishes.
Basic katosuobushi and Kombu Dashi
Tofu and Wakame miso soup
I enjoyed the dishes a lot and it definitely gave me lots of ideas of putting my own Japanese dinner together. The Niku jyaga is a nice meal especially for winter months-I think it's Japanese's answer to the English stew. And who would say no to "tamago"- the perfect compliment to any meals.
This is a class where you learn how to make the famous street food okonomiyaki. Kinu gave very clear explanation of the steps and it turned out easier than I thought! In the class, we learned different varieties of okonomiyaki which was interesting. It also brought back many happy memories of my travels in Japan and I would definitely recommend this class.