Japanese Virtual Cooking Workshop

videocamLIVE STREAMING

Master the art of Japanese cuisine and make two classic dishes in this virtual cooking class!


Aiko

Aiko


 
The League of Kitchens

The League of Kitchens

2.5 hours

Class size 1 to 6 (public dates), 10 to 17
$60

Virtual team building activities
•
Online Classes
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Food and Drink
•
Cooking
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Japanese Cooking
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Kid Friendly
Experience the deliciousness of Japanese home cooking in this virtual class led by Aiko, your guide to mastering authentic family recipes. From simple yet flavorful dishes to the art of balance in every bite, this class offers a chance to immerse yourself in Japanese culinary traditions while cooking from the comfort of your kitchen. Aiko will also share her family’s stories and cooking secrets, making this class as meaningful as it is flavorful.
In this 2.5 hour interactive online experience Aiko will guide you through making two of her family recipes. First you'll learn how to make Aiko's very snackable gomae-ae (cooked green beans perfectly dressed in a sauce made from toasted sesame seeds, sesame paste, toasted sesame oil, soy sauce, and mirin). You'll then prepare oyakadon (fluffy rice topped with an umami-rich mixture of chicken, eggs, and onion).
Your class includes live cooking instruction, a virtual dinner party to savor your creations together, and a recipe packet. With a video recording provided and pricing per device, this is a wonderful opportunity to invite your loved ones to join and share in the joy of Japanese cooking. Perfect for foodies, families, or a unique date night!
Knowledge required
Beginner-friendly!
 
What to bring
Shopping List for This Class
  • 2 cups short grain rice
  • 2 medium yellow onions
  • 3 scallions
  • 9 tablespoons soy sauce
  • 6 tablespoons mirin
  • 2 tablespoons sugar
  • 6 medium eggs or 5 large eggs
  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1 pound green beans
  • 1 tablespoon fine salt
  • 1 tablespoon Japanese or Chinese sesame paste or creamy peanut butter, or 2 tablespoons tahini
  • 1 tablespoon toasted sesame oil (pure sesame oil)
  • 1/3 cup untoasted/raw white sesame seeds
  • 2 pieces of 2-inch-by-2-inch kombu kelp (to make dashi- a traditional Japanese broth)
  • 4 grams bonito flakes (about 1 and 1/3 cup) OR 2-3 dried shiitake mushrooms (for dashi)
  • 1 cup chicken broth (as a substitution for dashi if you can't find kelp & bonito or shitake mushrooms)
Suitable for

Suitable for adults, and kids (minimum 11 years old).

An adult must accompany any attending kids, and must pay for a separate ticket.

This experience would also be a unique gift for her, gift for mom or gift for couples.

More about this class

This class is new, and is covered by ClassBento's money-back guarantee.

Your teacher

Aiko

Aiko


Aiko was born in Kagawa, a Japanese prefecture near Osaka known for its udon. The only girl in her large family, she learned to cook from her mother and grandmother. She moved to the US in 1979 and worked as a travel agent, until retiring. Now she finally has time for her main passion: sharing her food.

No matter what she’s cooking, Aiko always follows Japanese principles of cooking like mottainai, or avoiding waste, ichiju sansai, or creating a balanced menu and cooking seasonally, and omotenashi, or the art of hospitality.
When asked what makes Japanese food so special, Aiko shared, “We just try to make the food taste like itself. We eat a lot of vegetables, and most importantly, we eat seasonally.”
In addition to her love of cooking, Aiko is also a passionate watercolorist and gardener. She lives in Manhattan with her husband, and has two community garden plots on the Upper West Side where she grows Japanese cucumber, Japanese eggplants, shiso (an herb in the mint family), and myoga, or Japanese ginger. She has one grown son and two grandchildren.
Aiko’s Japanese cooking has been featured by Food & Wine, Evan Kleinman’s Blog, Gothamist, The New York Times, and She’s Facing Freedom.




Your host

The League of Kitchens
The League of Kitchens


The League of Kitchens is a culinary dream-team of women from around the world who will welcome you into their homes, teach you their family recipes, and inspire you with their personal stories.
Each experience offers opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking. Through this experience, the League of Kitchens seeks to build cross-cultural connection and understanding, to increase access to traditional cooking knowledge, and to provide meaningful, well-paid employment and training for immigrants.

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