J-Cooking Class Sapporo


Hello! Welcome to Sapporo, Hokkaido!
How about joining my Japanese cooking class?

Cooking experience of Japanese food


Cooking

Hello! Welcome to Sapporo, Hokkaido! During your stay in Hokkaido, how about joining my Japanese cooking class?

Eating your creation

I extend a warm invitation to my class, where you can learn popular Japanese dishes, as well as some of Hokkaido’s local specialties.

Supermarket Tour

Supermarket tour to discover interesting food and ingredients. Just have fun and learn.

Contact

I recommend using Facebook to contact me. It’s more direct and avoids email address errors. When you join, please bring your appetite to our cooking studio!

Menu and Schedule


Program


Cooking
Eating your creation
Supermarket tour to discover interesting food and ingredients. Just have fun and learn with Aki!

10:00-13:00 (Monday to Saturday)

17:00-20:00 (Monday to Saturday)


- Monday, Wednesday & Friday (lunch / dinner)

1. Shogayaki (Japanese grilled pork) Let’s learn one of the typical main dishes of Japanese cuisine.

2. Chirashizushi (A kind of Japanese sushi) How about making a sushi dish which is popular for cooking at home.

3. Dashimaki Tamago (A kind of Japanese fried egg, savory not sweet) Try your hand at making square-shaped fried egg, which is a popular side dish.

4. Kimpira Gobou (A typical Japanese side dish which uses carrot and edible burdock.) A great chance to enjoy cooking and eating edible burdock (a root plant), which is healthy and nutritious.

5. Salad (Two typical Japanese dressings are used) Add Japanese salad dressings to your cooking skill set.


-Tuesday, Thursday & Saturday (lunch / dinner)

1. Jingisukan (Japanese grilled lamb) Let’s learn about this Hokkaido specialty and the way of marinating lamb.

2. Onigiri (Handmade rice ball) Discover how to make triangle-shaped rice balls by hand.

3. Dashimaki Tamago (A kind of Japanese fried egg, savory not sweet) Try your hand at making square-shaped fried egg, which is a popular side dish.

4. Kimpira Gobou (A typical Japanese side dish which uses carrot and edible burdock) A great chance to enjoy cooking and eating edible burdock (a root plant), which is healthy and nutritious.

5. Salad (Two typical Japanese dressings are used) Add Japanese salad dressings to your cooking skill set.

I am happy to prepare menus for vegetarian or vegan or Muslim customers. Please let me know in advance on the application form.

Facilities:
Gas cooker
Cooking instruments: cooking knife, cutting board, teaspoon, tablespoon, and everything else you need.

Free Wi-Fi available

Maximum of 6 people

I will have a class even if there is only one lucky participant! Feel free to contact me.

10:00-13:00 (Monday to Saturday)

17:00-20:00 (Monday to Saturday)

I am happy to prepare menus for vegetarian or vegan or Muslim customers. Please let me know in advance on the application form.

Facilities:
Gas cooker
Cooking instruments: cooking knife, cutting board, teaspoon, tablespoon, and everything else you need.

Free Wi-Fi available

Maximum of 6 people

I will have a class even if there is only one lucky participant! Feel free to contact me.

-Tuesday, Thursday & Saturday (lunch / dinner)


1. Jingisukan (Japanese grilled lamb) Let’s learn about this Hokkaido specialty and the way of marinating lamb.

2. Onigiri (Handmade rice ball) Discover how to make triangle-shaped rice balls by hand.

3. Dashimaki Tamago (A kind of Japanese fried egg, savory not sweet) Try your hand at making square-shaped fried egg, which is a popular side dish.

4. Kimpira Gobou (A typical Japanese side dish which uses carrot and edible burdock) A great chance to enjoy cooking and eating edible burdock (a root plant), which is healthy and nutritious.

5. Salad (Two typical Japanese dressings are used) Add Japanese salad dressings to your cooking skill set.

Shougayaki


Shougayaki is a popular dish using shouga, or ginger. Usually, pork is the staple ingredient in shougayaki. Some people like to marinate pork in soy sauce based sauce with ginger before cooking, while some like to put the pork and sauce together, then fry. Either way, shougayaki is a very popular dish in Japan. Typically, it’s served as a set meal or bento meal box at typical restaurants and izakaya restaurants. Many izakaya restaurants open at lunch time, offering different menus from dinner time. They usually offer only set meals and shogayaki is usually on it.

Chirashi-zushi


Chirashi-zushi is a kind of sushi, with several cooked ingredients placed atop vinegared rice (sumeshi). Su means vinegar and meshi stands for rice. People outside may perhaps think sushi is just like fresh sashimi which comes as a bite size rice serving which is called Nigiri-zushi. However, we have many types of sushi, and Chirashi-zushi is one of them. At home, Chirashi-zushi is usually cooked on happy days of celebration. Toppings such as shiitake mushroom, dried gourd shavings, deep-fried tofu, carrot and strings of fried egg are commonly used.

Jingisukan


Jingisukan is a local Hokkaido meat experience using lamb or mutton. In Hokkaido, it’s eaten through the year, either in the home or outdoors. Some people say Jingisukan is a hot pot, but its cooking style is simply meat cooked on a hot plate. There are two ways of enjoying Jingisukan. One is dipping the meat in a special sauce after cooking, while the other is marinating the meat before cooking. Soy sauce based sauce is used predominantly, but some prefer miso based sauce instead. Cooking with vegetables like beans sprouts, onion, and pumpkin is the typical style. In Hokkaido culture, yakiniku (grilled meat) equals Jingisukan.

Onigiri


Onigiri is translated as rice ball in English, but its significance to the Japanese lifestyle and cuisine in particular is present at every turn. Onigiri are eaten in various situations. In the home, they're made for lunch in everyday life, or for picnics and such. It has been a handy meal for hundreds of years. Traditionally, ingredients which are a little salty or sour are popular because of the taste itself and their 'shelf life.' Pickled ume (Japanese plum), dried bonito with soy sauce and boiled kombu kelp are common ingredients. At onigiri specialty shops, they have signature recipes. At convenience stores, tuna with mayonnaise is popular.

Dashimaki Tamago


Dashimaki Tamago is a dish of fried eggs, which are first beaten and cooked with dashi. Dashi is Japanese soup stock made from fish or kombu kelp, while tamago means egg. It is nigh on a regular feature of menus in izakaya restaurants, but still typical for home cooking. This is a kind of Atsuyaki Tamago, thick fried egg rolled up. But, Dashimaki Tamago features the flavor from dashi. Because of the soft and juicy texture, it’s also popular for bento lunch boxes. To cook it, a special frying pan of a square shape is used. As for eggs in Hokkaido, they are 100% Hokkaido sourced.

Kimpira Gobou


Kimpira Gobou is one of the most popular side dishes in Japanese cuisine. Kimpira is a boy's name in a famous, old Japanese tale who is physically very strong. Gobou is edible burdock, which is a popular ingredient for Japanese dishes, and is widely used as a medical plant throughout Asia. For Kimpira Gobou, a root plant such as edible burdock, carrot or lotus root is used. To cook it, the burdock is chopped into thin strips and cooked with soy sauce and a bit of sugar. Hokkaido is the fourth biggest producer of the 47 prefectural states in Japan.

Price


A (7500 yen): One participant, one set meal, with one cook station with gas element

B (7000 yen each): Two participants, set meal for each person, with one cook station with gas element

A group of friends can choose from type A or type B.

The price includes
-Home cooking experience and eating your creation
-Supermarket tour
-Short presentation of Japanese cuisine and dishes, ingredients, nutrition and Japanese and local Hokkaido food culture
-Recipe card

Reservation, Review and more info


Facebook

Click here (J-Cooking Class Sapporo)
I recommend using Facebook to contact me. It’s more direct and avoids email address errors.

If you prefer Email
I use Gmail. Please add nzcityofsails before (….@gmail.com).
(Sorry for this roundabout way of giving you my email. It’s to avoid a lot of spam mail.)

For both direct messages on Facebook or email, please copy and paste below (the red text) to fill out!

Your name :

Where you are from, and your nationality is:

How many people in your party? : (If more than two, please choose from type A or B on price list.)

When (date / lunch or dinner) you would like to join:

Do you have any allergies? : (If “yes”, please write details.)

Are you a vegetarian or vegan? : (If “yes”, please write details.)

Any questions? :

I will reply to you soon as possible after receiving your inquiry, but it may take up to half day or so. I will check the availability on the day you would like to join.
If you do not receive a reply from me (for applicants via email), please check the email address again or please check your junk mail box.

Location and Meeting you


My cooking studio is near Sumikawa Station.

I meet at Sumikawa Station on Subway Namboku Line.
The subway station is connected to a branch of the big supermarket chain, MaxValu, which sells a variety of ingredients of Japanese cuisine. Sumikawa Station is 13 minutes from Sapporo Station by subway. You can enjoy shopping for souvenirs, or just have a look at Japanese food or snacks, before or after the class!

I will be at the entrance of the supermarket just before 10 a.m. for lunch class, and 5 p.m. for dinner class. The meeting place in MaxValu is facing the road, next to a bakery named Boston Bake. There is seating there. It is less than one minute on foot from the ticket gate at Sumikawa Station. There is only one ticket gate, so there’s no chance to go in the wrong direction.

Subway Route Map N14 is Sumikawa Station


What you can experience!


Hello, I am Aki. Thank you for your interest in my cooking class. Your cooking experience will be an individual experience, so everyone can learn the same process from beginning to end, using their own cook station, complete with gas element.

You can enjoy talking about Japanese cuisine, ingredients, hidden sightseeing spots in Hokkaido or anything else that springs to mind.

I have five certificates related to food and sightseeing: Sapporo City Guide, Hokkaido Food Meister and Hokkaido Sightseeing Master, Dietary Advisor (Advanced), as well as Food Hygiene Manager.

When I was an elementary school student, I used to help my mother cook dinner. I enjoyed it, and learned home cooking dishes and their recipes. After graduating from university, I worked for a ramen noodle company and ate ramen almost every day! As I wanted to see the world, I lived in New Zealand for two and half years. I really like to cook, and to meet people from all over the world. I am very proud to have established this cooking studio!
I hope to see you sometime!


Review


Thank you very much!
We had a great time yesterday ~
Thank you for teaching us how to cook local food and bring us to the supermarket.
I hope we can meet someday next time!
From Lydia (China)

The Jingisukan (Genghis Khan) style grilled lamb - a Hokkaido speciality and Dashimaki Tamago - a tasty egg dish cooked in a square pan, were the highlights for us. But, all the food we cooked was great.
We had a lot of fun and will attend Aki's cooking class again for sure when we return to Sapporo.
We also really enjoyed the tour around the Japanese supermarket that was part of the experience. Aki was very entertaining in explaining all the different foods and items in the supermarket and explained how they are used.
From Sam (New Zealand)

International Friendship


K-Cooking Class Korea is my friendship cooking class. When you visit Seoul, you can also experience Korean cooking!

By Cooking experience of Japanese food
J-Cooking Class in Sapporo, Japan

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