Joining a cooking class at Kain Tulog is an incredibly fun and enriching experience! Whether you’re a beginner or a seasoned cook, each session is filled with hands-on learning, delightful flavors, and friendly guidance. You’ll discover authentic techniques, learn to create flavorful dishes, and connect with fellow food enthusiasts. At Kain Tulog, cooking isn’t just about following recipes; it’s about enjoying the process, sharing culinary traditions, and creating memories in the kitchen. Don’t miss out on this wonderful chance to elevate your cooking skills and have a great time doing it! Please follow our instagram for more information to get the latest cooking class menu.
8,000 yen / per a person
Duration: 2.5 Hours
Local cuisines also called home cooking are becoming popular for foreign visitors to Japan and foreigners living in Japan. Home cooking and restaurants are different. What Japanese usually eat at home can be experienced in my lessons. For example, sardine dishes. Sardines are affordable and tasty hence a long-loved friend of Japanese people. Things to think about are sardines are caught all over the world and there are many ways to cook. I also want to introduce Keihan. It might be a good idea to make use of my overseas experience. Senegalese Thieboudienne (fish and rice), Filipino Adobong Pusit (marinated squid), Italian Acqua Pazza (inspired whole fish in crazy water). I have plenty of ideas. Please look forward to the launch of my cooking classes.
How to Book & Cancel Policy
Omu-Rice is one of the favorites of the visitors from overseas. Make salmon fried rice. For one person, use 200g of the leftover rice and an egg. Grilled salmon becomes invisible after wrapping tamagoyaki, but recommended. Frying pan size is important to make tamagoyaki. Too big is not good. Be careful, the ketchup pours out (mottainai). Marinated octopus in wine vinegar was a dish that was served with.
Omu-Rice is one of the favorites of the visitors from overseas. Make salmon fried rice. For one person, use 200g of the leftover rice and an egg. Grilled salmon becomes invisible after wrapping tamagoyaki, but recommended. Frying pan size is important to make tamagoyaki. Too big is not good. Be careful, the ketchup pours out (mottainai). Marinated octopus in wine vinegar was a dish that was served with.
I understand from Taste Atlas Report that foreign people like karaage very much. A battle against convenience stores took place. “Karaage-kun” Lawson 248 yen, “Karaage-bo” Seven Eleven 167 yen and “Myself” Kagoshima Ginmidori 342 yen. People are saying Karaage-kun is must-try food in Japan. Karaage-bo is juicy and goes well with beer. My karaage was comparable to karaage sold at convenience stores. Self-congratulation.
Miso-Soup became common among the samurai society during the Kamakura period (1185 – 1333). Common ingredients in miso-soup are tofu, abura-age (deep-fried slices of tofu), naga-negi (green onion), wakame seaweed, Japanese radishes and potatoes. Here, we will use eggplant and yakifu (baked wheat gluten). Unlike most western soups, miso soup is not to be eaten with a spoon. Hold the bowl and bring it to your mouth to eat its contents with your chopsticks. https://kokoro-jp.com/culture/316/
Oyako means “parent (chicken, oya) and child (egg, ko)”. Cut chicken momo niku (thigh meat) into 2cm squares and grill it with the skin-side down. No oil. A seasoning is Mentsuyu (noodle soup base) and Water only. 1:2. Beat 2-4 eggs and break into three parts. Top with eggs like writing the “の” character. Preferably half-baked. Difficult to control heat. Adding onions becomes more delicious. Lastly, make a bowl (don). Bottom, rice. On top of that, oyako. Sprinkle mitsuba (flavorful leaves). As you like, shichimi togarashi, beni shoga, kona sansho.
A traditional miso soup that originated from Kagoshima Prefecture. Only three ingredients. Mugi Miso, Bonito Flakes and Green Tea. Put raw egg, minced ginger, chopped green onions, if you like. Good for recovering from fatigue. Also, chabushi is the best cure for hangover.
Miso-Soup became common among the samurai society during the Kamakura period (1185 – 1333). Common ingredients in miso-soup are tofu, abura-age (deep-fried slices of tofu), naga-negi (green onion), wakame seaweed, Japanese radishes and potatoes. Here, we will use eggplant and yakifu (baked wheat gluten). Unlike most western soups, miso soup is not to be eaten with a spoon. Hold the bowl and bring it to your mouth to eat its contents with your chopsticks. https://kokoro-jp.com/culture/316/
8,000 yen / per a person
Duration: 2.5 Hours
Local cuisines also called home cooking are becoming popular for foreign visitors to Japan and foreigners living in Japan. Home cooking and restaurants are different. What Japanese usually eat at home can be experienced in my lessons. For example, sardine dishes. Sardines are affordable and tasty hence a long-loved friend of Japanese people. Things to think about are sardines are caught all over the world and there are many ways to cook. I also want to introduce Keihan. It might be a good idea to make use of my overseas experience. Senegalese Thieboudienne (fish and rice), Filipino Adobong Pusit (marinated squid), Italian Acqua Pazza (inspired whole fish in crazy water). I have plenty of ideas. Please look forward to the launch of my cooking classes.
How to Book & Cancel Policy
Omu-Rice is one of the favorites of the visitors from overseas. Make salmon fried rice. For one person, use 200g of the leftover rice and an egg. Grilled salmon becomes invisible after wrapping tamagoyaki, but recommended. Frying pan size is important to make tamagoyaki. Too big is not good. Be careful, the ketchup pours out (mottainai). Marinated octopus in wine vinegar was a dish that was served with.
I understand from Taste Atlas Report that foreign people like karaage very much. A battle against convenience stores took place. “Karaage-kun” Lawson 248 yen, “Karaage-bo” Seven Eleven 167 yen and “Myself” Kagoshima Ginmidori 342 yen. People are saying Karaage-kun is must-try food in Japan. Karaage-bo is juicy and goes well with beer. My karaage was comparable to karaage sold at convenience stores. Self-congratulation.
Miso-Soup became common among the samurai society during the Kamakura period (1185 – 1333). Common ingredients in miso-soup are tofu, abura-age (deep-fried slices of tofu), naga-negi (green onion), wakame seaweed, Japanese radishes and potatoes. Here, we will use eggplant and yakifu (baked wheat gluten). Unlike most western soups, miso soup is not to be eaten with a spoon. Hold the bowl and bring it to your mouth to eat its contents with your chopsticks. https://kokoro-jp.com/culture/316/
Oyako means “parent (chicken, oya) and child (egg, ko)”. Cut chicken momo niku (thigh meat) into 2cm squares and grill it with the skin-side down. No oil. A seasoning is Mentsuyu (noodle soup base) and Water only. 1:2. Beat 2-4 eggs and break into three parts. Top with eggs like writing the “の” character. Preferably half-baked. Difficult to control heat. Adding onions becomes more delicious. Lastly, make a bowl (don). Bottom, rice. On top of that, oyako. Sprinkle mitsuba (flavorful leaves). As you like, shichimi togarashi, beni shoga, kona sansho.
A traditional miso soup that originated from Kagoshima Prefecture. Only three ingredients. Mugi Miso, Bonito Flakes and Green Tea. Put raw egg, minced ginger, chopped green onions, if you like. Good for recovering from fatigue. Also, chabushi is the best cure for hangover.
Miso-Soup became common among the samurai society during the Kamakura period (1185 – 1333). Common ingredients in miso-soup are tofu, abura-age (deep-fried slices of tofu), naga-negi (green onion), wakame seaweed, Japanese radishes and potatoes. Here, we will use eggplant and yakifu (baked wheat gluten). Unlike most western soups, miso soup is not to be eaten with a spoon. Hold the bowl and bring it to your mouth to eat its contents with your chopsticks. https://kokoro-jp.com/culture/316/