June and July Cooking Class Guide

June and July Cooking Class Guide

Here is the guide for the cooking classes in June and July.

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Introduction to the Principles of Deliciousness Workshop

Have you ever felt unsure if you're following recipes or videos correctly? Or have you given up thinking your cooking isn't tasty or that you lack talent? This workshop will analyze what's going wrong and guide you on how to improve.

Schedule: Online

• June 1 (Sat) 10:00-12:00

• June 15 (Sat) 10:00-12:00

• July 6 (Sat) 10:00-12:00

• July 20 (Sat) 10:00-12:00

In-person at the classroom

• June 1 (Sat) 14:00-16:00

• June 15 (Sat) 14:00-16:00

• July 6 (Sat) 14:00-16:00

• July 20 (Sat) 14:00-16:00

Reservations: Introduction to the Principles of Deliciousness (Online) | Kitchen Nijinohashi powered by BASE

Fee: 5,500 yen

Location: Near JR Hachioji Station, Keio Hachioji Station Details will be provided to participants as the instructor’s home doubles as the classroom.

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Note for those interested in a trial experience: Our teaching method is quite different from typical cooking classes. For those who want to see what it's like, we offer free trials lasting 1-2 hours.

We welcome you to join anytime. These sessions are conducted in small groups with a focus on individual training.

For reservations or questions, please contact us directly via message or email at: Info.nijinohashi@gmail.com (Kitchen Nijinohashi)

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Pickling and Connecting

Schedule: June 3 (Mon) 14:00-18:30 (Classroom)

Pickling is the foundation of all cooking. Whether it’s fried rice, miso soup, or pasta, they are all forms of pickling, as seasoning is essentially a form of marination. Understanding this will improve your skills in various dishes like stews, soups, and hot pots. The key to achieving the desired flavor lies in recognizing this basic concept of seasoning.

Content:

• Experience what pickling/marinating is

• Make everyday pickling sauces based on salt, miso, and soy sauce

• Pickle fish, meat, and vegetables

• Create a nuka-bed for pickling

• Learn to create meals centered around pickling

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Cutting/Knife Sharpening

Schedule: June 18 (Tue) 14:00-18:30 (Classroom)

This class focuses on understanding the essence and purpose of cutting with a knife and practicing it. We will address inefficient knife techniques, and understand how cutting affects other cooking methods like pickling, simmering, and frying. You'll learn to control the subtle differences in your cooking through cutting.

Content:

• Correcting bad cutting habits

• Learning how to sharpen knives yourself

• Basic cutting techniques training

• Creating a meal with a focus on cutting

Location: Near JR Hachioji Station, Keio Hachioji Station Details will be provided to participants as the instructor’s home doubles as the classroom.