We’ll be meeting in my Tokyo Cooking Studio kitchen in a residential area of Shibuya. We’ll get to know cooking partners having teas. I’ll give aprons to everyone and we’ll start cooking. Japanese desserts ingredients are very different from western desserts’. Traditional kinds are completely dairy and flour free and textures are almost always chewy. Japanese desserts are still new to the world, I’m very excited to share you what the ingredients are made of, how to use, and how to store it. I’ll cover traditional kinds to modern deserts in this experience: Mochi two ways, Daifuku stuffed with red beans paste, dango with soy-sauce caramel, black sesame ice cream, and fluffy Japanese pancake. All of them are simple to cook, no need an oven, only gas top. Mochi can be addictive, and all the desserts are not too sweet. You’ll love it if you like Japanese dessert! And passion to try new taste!
Born in Japan and have lived across the cities in the States. My passion for cooking leaded me to come to a culinary school in San Francisco and my culinary journey has begun. After 15 years, I have finally launched Tokyo Cooking Studio last year, teaching Japanese cooking class and culinary experience services. My motto is: ''Be honest, be kind, and be creative''
-Mochi two ways, Seasonal fruit Daifuku, fruit and bean paste stuffed mochi ball and boiled mochi balls work soy-sauce…
Ice or hot various japanese tea and dessert sake
Our meeting place is Tokyo Cooking Studio in a residential are of Shibuya. Best way to come to my kitchen is taking a Keio Inogashi-line, non-express train (two stops away from Shibuya station) and exit at Komaba-Todaimae station at west exit. Walk through Tokyo University campus takes about 10 minutes. Please search Tokyo Cooking Studio for specific direction from where you are.
This is vegetarian, gluten free friendly experience. Please let me know in advance any other dietary request!
Japanese pastry with a serious eater