Exploring the art of Japanese cooking just got more exciting with the "Make Fermented 1 Soup and 3 Dishes" class in Kyoto. Supervised by a registered dietitian, this hands-on experience promises to whisk you away on a delectable journey through the world of fermentation. From creating flavorful recipes to understanding the health benefits, you’re in for a culinary adventure that’ll leave you craving more. But what secrets await within this 1.5-hour class? Let’s dive in and find out.
Key Points
- Offers a 1.5-hour cooking class that teaches participants how to prepare a fermented soup and three Japanese dishes, supervised by a registered dietitian.
- Focuses on preparing healthy Japanese dishes with naturally fermented ingredients and emphasizes learning about their health benefits.
- Priced at $77.64 per person and limited to small groups of 6 participants, with free cancellation up to 24 hours in advance.
- Located within a 10-minute walk from Sanjyo Station or Higashiyama Station, with an accessible setting and easy public transportation options.
- Offers gluten-free, vegan, halal-friendly, and allergy-free options, and has received a 5/5 rating based on customer feedback.
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Class Overview and Pricing
The class offers participants the opportunity to make a fermented soup and three Japanese dishes under the supervision of a registered dietitian in Kyoto.
Priced at $77.64 per person, the 1.5-hour experience is limited to small groups of 6. Participants can enjoy free cancellation up to 24 hours in advance for a full refund.
Those interested can reserve now and pay later to secure their spot. The class covers a range of cooking skills, ensuring an engaging experience for all levels.
Participants will also receive recipes to recreate the meals at home.
Cooking Experience and Learning
As participants arrive, they’ll be greeted by a knowledgeable host – a Japanese Food and Preventive Medicine Specialist – who’ll guide them through the cooking experience.
They’ll learn to prepare healthy Japanese dishes using naturally fermented ingredients. This hands-on class is suitable for all skill levels, allowing everyone to actively participate.
Participants will receive recipes to recreate the meals at home, ensuring they can continue their culinary journey.
The class emphasizes:
- Learning about fermented ingredients and their health benefits
- Developing practical cooking skills
- Exploring traditional Japanese home-cooked dishes
- Receiving guidance from an expert in the field
- Taking home recipes for future reference
Menu Highlights
Cooking content varies by date, featuring standard Japanese home-cooked food selections. The menu highlights an array of flavorful dishes.
Nikujyaga is meat and potatoes stewed in soy sauce.
Butano-syogayaki features pork slices with ginger and soy.
Torino-karage offers crispy fried chicken.
To-fu hanbaurgu combines ground meat and tofu for a unique hamburger steak.
Tarano-nanbanzuke is fried whitefish in a vinegar-based sauce.
Sakeno-hoiruyaki steams and grills salmon with vegetables.
Buri-daikon pairs yellowtail with savory daikon radish.
Sabano-misoni enhances mackerel with mouthwatering miso.
Participants can recreate these delectable dishes at home with the provided recipes.
Accessibility and Location
How easy is it to access the Fermented Soup and Dishes class?
The class is conveniently located, just a short 10-minute walk from either Sanjyo Station or Higashiyama Station.
After April 2025, the class will move to a new location at 478-4 Kitamonzen-cho, Niomon-dori, Shin-Takakura Higashi-iru, Sakyo-ku, Kyoto.
This new venue is easy to reach and provides an accessible setting for the cooking experience.
Participants can look forward to:
- Less than 10 minutes from Sanjyo Station or Higashiyama Station
- Meeting point in central Kyoto
- New location after April 2025 in Sakyo-ku, Kyoto
- Convenient public transportation options
- Easy-to-find and accessible class venue
Dietary Accommodations and Customer Feedback
The cooking class offers gluten-free, vegan, halal-friendly, and allergy-free options to accommodate diverse dietary needs.
Participants are encouraged to inform the host about any dietary restrictions they have. This ensures they can fully enjoy the cooking experience and the delicious, naturally fermented dishes.
Based on a 5/5 rating from one review, customers seem thrilled with the class. Many express interest in purchasing the high-quality, additive-free fermented seasonings used, as they’re superior to machine-made alternatives.
The class caters to all skill levels, making it an inclusive and enjoyable experience for everyone.
Ingredients and Fermentation Techniques
Naturally fermented ingredients lie at the heart of the dishes participants learn to prepare during the class.
The knowledgeable host, a Japanese Food and Preventive Medicine Specialist, guides participants in harnessing the power of fermentation to elevate the flavors and nutritional profiles of their meals.
Key fermentation techniques include:
- Miso, a savory paste made from fermented soybeans, adds umami depth to dishes.
- Natto, fermented soybeans, lends a distinct aroma and texture.
- Koji, a fungus used in sake production, is utilized to create unique marinades.
- Pickled vegetables infuse meals with tangy, probiotic-rich flavors.
- Fermented sauces and dressings pack a flavorful punch.
Hands-on Cooking and Guidance
Although the class is supervised by a registered dietitian, participants take an active role in the hands-on cooking experience.
They’ll learn to prepare a variety of Japanese dishes using naturally fermented ingredients like soy sauce and miso. The knowledgeable host, a Japanese food and preventive medicine specialist, guides participants throughout the process.
Suitable for all skill levels, the class allows learners to recreate the meals at home using the provided recipes. Participants can also purchase the high-quality, additive-free fermented seasonings used in class to enhance their home cooking.
Takeaways and Souvenirs
Participants can purchase the high-quality, additive-free fermented seasonings used in the class to continue enjoying the flavors at home.
These natural seasonings are a step above machine-made alternatives and allow recreating the authentic tastes. Customers are encouraged to inquire about purchasing:
- Handcrafted miso paste
- Versatile soy sauce
- Subtly sweet rice vinegar
- Aromatic ginger-infused oil
- Fragrant fermented garlic paste
These premium ingredients can elevate home cooking and provide a taste of the Kyoto experience.
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Things To Know
Can the Class Be Booked for Private Events?
The class can be booked for private events. The provider offers private cooking experiences for groups, allowing you to enjoy the course together with family, friends, or colleagues in a more intimate setting.
Is There Parking Available Near the Cooking Studio?
There’s no dedicated parking at the cooking studio, but there are several public parking lots within a 5-10 minute walk. The host recommends using public transportation like the nearby subway stations for convenience.
Do Participants Get to Take Home Leftovers?
Participants can take home any leftovers from the cooking class. The class provides an opportunity to enjoy the prepared dishes, while also receiving recipes to recreate the meals at home.
Can the Host Speak English or Other Languages?
The host, a Japanese Food and Preventive Medicine Specialist, can accommodate English speakers. They’ll guide participants through the cooking experience, which includes recipes to recreate the meals at home.
Is the Cooking Studio Wheelchair Accessible?
The cooking studio is wheelchair accessible. It’s located less than 10 minutes from Sanjyo Station or Higashiyama Station, making it easy for participants with mobility needs to access the venue.
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Sum Up
The "Make Fermented 1 Soup and 3 Dishes" class in Kyoto offers a unique opportunity to learn the art of Japanese cooking. Supervised by a registered dietitian, participants can create delicious and healthy dishes using naturally fermented ingredients. With options for dietary accommodations and a perfect customer rating, this hands-on cooking experience is both educational and enjoyable, providing a deeper understanding of the benefits of fermentation.