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Japanese Cooking Course: Home Cooking Plus Appetizers for Entertaining! Friday, October 21, 2016

Course Description: Learn Japanese cooking in a professional studio with Michiko Matsuda, an experienced Japanese cooking teacher.  This 3 part course offers 2 classes focused on Japanese home cooking and 1 class focused on Japanese Appetizers for Entertaining.  Recipes will be provided, so you can recreate these stylish and easy dishes at home.  Lunch is included.

Class dates and Menus:

Class 1: Japanese Home 

Menu: Teriyaki chicken, sashimi with yuzu dressing, salad, and rice.

Cooking Techniques: This class will focus on learning how to make a teriyaki sauce that can be used on chicken, beef, or fish, choosing and cutting sashimi, how to make a delicious sashimi sauce with yuzu kosho, and how to balance these dishes with a salad and rice.  Japanese sweets and tea provided

Date: Friday, October 21, 2016

Time: 10:30 am – 1:30 pm

Class 2: Japanese Home Cooking

Menu: Miso marinated fish, agedashi tofu, rice with vegetables.

Cooking Techniques: This class will focus on how to make a miso marinade, explanation of popular Japanese white fish, frying tofu, and making rice with vegetables in a clay pot.

Date: Friday, November 18, 2016

Time: 10:30 am – 1:30 pm

Class 3: Japanese Appetizers for Entertaining/Holiday Parties

Menu 3: Japanese appetizers and sparkling sake tasting in addition to seasonal juice/tea.

Cooking Techniques: Learn how to make 4 different Japanese appetizers perfect for entertaining for the holidays or to wow your friends and family at home!

Date: Friday, December 2, 2016

Time: 10:30 am – 1:30 pm

Course Details:

Max students: 8

Course fee for 3 classes: 24,000 yen (lunch is included)

Studio Location: Michiko Selection Cooking Studio in Ebisu 


Michiko Matsuda is originally from Kamakura and the author of over 40 cookbooks. A culinary consultant, she established the Matsuda Michiko Cooking School in 1993. Japanese cooking is taught using seasonal, natural ingredients arranged in a stylish, yet easy to prepare way. She is frequently a media guest discussing Japanese culture and cuisine.