Discover tranquil temples, Imperial palaces and ancient shrines on this 9-hour full-day Kyoto sightseeing tour. Explore top city attractions such as Nijo Castle and the ornate garde Read more [...]
Japanese food is more than just sushi and teriyaki chicken. In fact, it’s a very diverse and delicious cuisine. Consider ‘kappo,’ a style of dining in which customers sit at a counter and order directly from the chef, who is cooking just feet away. Now you can learn how to cook traditional kappo dishes in Kyoto. This 3-hour class shows you how to make five or six Japanese dishes. And, best of all, when you pack up your knives and turn off the burners, you eat what you just cooked.
Kappo-style dining simply means going to a restaurant with a counter and ordering directly from the chef. This 3-hour cooking class teaches you some typical dishes whipped up by kappo chefs. Make your way to the cooking studio and then follow master chefs as they instruct you in the art of kappo-style cooking. After some demonstrations, learn with a chef by your side how to make five or six dishes.
While the origins of kappo are uncertain, historians believe it began in Osaka in the 19th century. The name is derived from the Japanese words for ‘cut’ and ‘cook.’ The theory is that merchants and laborers felt more at ease in a casual setting in which they were standing or sitting near the chef, as opposed to the formal, aristocratic method of dining in which eaters are fed in an room clad in grandeur and served by kimono-wearing waitresses. But now things are different. Upscale kappo-style restaurants exist all over Japan and in cities like New York and Bangkok.
Make your way to the cooking studio, located in a beautiful old traditional house, and learn about Japanese seasonings and cooking techniques from professional, English-speaking chefs. Watch demonstrations and listen to instructions, but in this hands-on
class, you become a chef. Depending on the number of
participants, you’ll either be involved in all the processes or share
some work with the other participants. Practice making dashi, Japanese soup stock. In addition, you might prepare dishes such as spinach with sesame sauce, mixed vegetable and mushroom tempura, teriyaki yellowtail, Japanese vegetable chowder, and rice with vegetables, mushrooms and soy sauce. (This is a sample menu only; the menu changes every three months, and always includes seasonal ingredients.)
After all the cooking, eat what you’ve made, and then leave the comfortable cooking studio with the recipes to make when you get home.
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