Japanese food education classes - Canberra & Melbourne
Discover with us the world of ‘real’ Japanese food—an eco-friendly ‘superfood’ tradition with over 15,000 years of history
Do you love to cook Japanese and want to explore recipes beyond tempura, teriyaki and ramen noodles?
Do you wish you could shop with confidence for good-quality Japanese ingredients and transform them into delicious food?
Do you want to discover what the Japanese really eat at home, away from restaurants and tourist areas?
Do you yearn to create excitingly different meals that are healthy and minimise food wastage?
Do you love experimenting with fermentation and want to venture beyond kefir and sauerkraut?
Our food education classes will introduce you to traditional Japanese ingredients, common and unusual, and their health benefits. We guide you step-by-step to transform them into healthy and delicious home-style meals that you will rarely experience in a restaurant. You will receive practical tips on shopping for Japanese food in Australia, so that you can confidently select healthy, safe and quality ingredients. You will become familiar with how to use Japanese-style kitchen knives and other utensils, and a range of traditional food preparation techniques. You will also gain a deeper understanding of the background and history of Japanese food culture, including some surprising ‘myth-busting’ insights.
Many traditional Japanese ingredients remain difficult to obtain outside of Japan. Through our food education classes, you will learn how traditional Japanese concepts can easily be applied to your local ingredients and everyday cooking to create excitingly different ‘fusion’-style meals. You will master how to transform seemingly mundane ingredients (tofu is a classic example!) into tasty and interesting dishes. You will be introduced to the fascinating world of Japanese fermented foods, and how you can apply fermentation techniques to Japanese and other cooking styles for an incredible flavour kick and health benefits.
Our food education classes are run in Canberra and Melbourne areas, in small groups at selected venues, or privately in your own home kitchen. Class format varies from demo-based to personalised hands-on instruction, and generally include tastings. Our instructor is a fully bilingual Japanese–Australian with over 20 years of experience in researching Japanese culture, environment and history—and an earth scientist by training—with a particular passion for healthy, environmentally sustainable food traditions.