料理教室
料理教室
料理教室
料理教室
料理教室
料理教室
Cooking Class
Ichiju Sansai Cooking
Ichiju Sansai Cooking consists of cooking workshops and online seminars about Japanese cuisine by Junko Hamilton in Kyoto, Japan.
Junko started Ichiju Sansai Cooking in Ireland while she lived there from 2008 to 2014.
She focuses on real Japanese taste and flavour in Japanese food culture, using ingredients that can usually be sourced in local shops, wherever you reside.
Junko also teaches Japanese fermented seasonings using Koji (Japanese mold) such as Miso, Shio-koji, Shoyu-koji etc, as her specialty.
In Ireland she was highly acclaimed by food professionals. She teaches based on the concept “You are what you eat”.
All courses are conducted in English.
Regular courses
1. Pillars of Japanese Cuisine
One of the essential elements of Japanese cuisine is “Umami”.
This course teaches two basics for adding “Umami” to the dishes and producing Japanese taste simply with ingredients you can source abroad.
Junko demonstrates making “Umami sauce” and dashi stock, cooking some dishes using these two basics which you can eat as lunch or supper.
Available from two persons at 30,000 yen, adding 10,000 yen from a third person, up to five people.
The duration is 2.5 hours including meal, and extended time could be arranged with additional content.
2. Japanese Koji Fermented seasonings
Koji is the most important mold for producing most of Japanese seasonings — soy sauce, miso, sake, mirin, rice vinegar.
Learning about Koji and those seasonings is very important in understanding Japanese Cuisine.
This course focuses on Koji, especially how to work and ferment the ingredients with enzymes.
Junko demonstrates making koji seasonings such as salt koji, shoyu Koji, and amakoji which substitute salt or sugar, also cooking several dishes to show how to use them.
Available from two persons 30,000 yen, adding 10,000 yen from third person, up to five persons.
Duration is 2.5hours including meal, and additional time could be arranged with more contents.
3. Rice Koji miso making
Miso is one of the most important seasonings in Japanese cuisine. It used to be made in each household. Junko has over 30 years of experience making her own miso.
This course teaches you all about miso, including tasting various types of miso, and how to make it at home. Also Junko demonstrates how to use miso for cooking in a lot more ways than miso soup.
Available from two persons 30,000 yen, adding 10,000 yen from third person, up to five persons, including 1Kg of miso to bring home.
Duration is 2.5 hours including a light meal.
4. Other Options
- If you have a longer time frame, such as over 3.5 to 4 hours, courses can be tailor made to suit your requirements on request.
- Also 2-3 day courses can be arranged at your request.
** Example **
Day 1
- 12:00 Orientation
Koji making WS1 (Mushi-steaming rice)
Welcome lunch - 14:00 lecture on Koji
・Amazake
・Shio-Koji(Salt-Koji)
・Shoyu-Koji(Soy sauce-Koji) - 16:00 Visiting Sake Brewer
- 18:00 Cooking and having supper using Koji seasonings
Day 2
- 10:00 Visiting Iio Jozo (rice vinegar maker)
* Lunch on the way back * - 13:00 WS Pillars of Japanese Cuisine
- 14:30 Koji making WS 2
- 16:30 Visiting Nippon Gensho sha, Swordsmith, 1.5 hours
- 18:30 Koji making WS 3
- 19:00 Supper (at your request)
- 22:30 Koji making WS 4
Day 3
- 10:30 Visiting Onojin soy sauce and miso maker
- 12:00 Lunch
- 14:00 Miso making workshop
- 16:30 Koji making WS 5
- 17:00 Cooking Japanese dishes at your request
- 19:00 Dinner
Ichiju Sansai Cooking is posted on Ichiju Sansai’s Instagram and Facebook.
Applications are also accepted by contact form on tabeltable.net also through Instagram and Facebook.
Please be sure to register along with tabel table’s SNS.
Contact Form (Cooking Class)
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* We will listen to your wishes and set up a cooking class.Once the cooking class has been set up, payment will be made by credit card. Please read the “Terms and Conditions for Credit Card Payment” for more information about payment.