Washoku was registered as a UNESCO Intangible cultural heritage in 2013 and Washoku is a World-Class.
Understanding dashi means understanding Washoku and Japanese culture, history and umami.
Dashi is made by with all natural ingredients.
Especialy for Washoku, we use dried ingredients such as Katsuobushi (dried Bonito), Kombu( a kind of seaweed), Niboshi(boiled and dried seafood) and Hoshi-Shiitake(dried Japanese mushroom).
You can make dashi very easily with these dashi-ingredients, because there are so many skills of craftsmen to make and wisdom of Japanese.
Let's make dashi and Japanese food by yourself and feel more Japan!!
Hello, I’m Aki. I have a dashi and Japanese home cooking class in Tokushima and Kyoto, Japan.
I will serve you real Dashi and home cooking with all natural and fresh ingredients.You can taste and make Dahi by yourself and it will give you special experience in Japan.
I hope you enjoy Japan and Japanese food!
I am Aki Kawaguchi.I was born in Kyoto and lived there for more than 20 years. I like traveling around in Japan and the world.
I have lived in Kyoto, Tokyo, Hokkaido, Gifu, Fukuoka, and Tokushima. And I enjoyed the differences in culture and foods in these places.I have liked cooking since I was 10 years old and first started cooking. Then I learned about dashi and Japanese cooking. It was the foundation of my love of cooking.
I am a dashi-sommelier (a qualification of dashi soup) and can tell you about dashi, UMAMI and Japanese foods and seasoning.I will help you to discover Japanese culture through cooking and learning recipes that you can recreate at home.
Dashi ingredients are all natural. Especially for washoku, we use dried foods, such as Kombu, dried fish, and dried mushrooms.
Let's cook with these Japanese ingredients and taste UMAMI!!
Dashi ingredients are all natural. Especially for washoku, we use dried foods, such as Kombu, dried fish, and dried mushrooms.
Let's cook with these Japanese ingredients and taste UMAMI!!
4.Eat Japanese home-style cuisine
miso-soup & 1 main dish & rice
（Menu will be changed)
From the production of the raw ingredients to the preparation in the kitchen. There is even more to dashi than I imagined.
Dashi Kitchen ZEN really knows her subject.
Aki san passion is dashi. She has been to furthest coasts of Japan to learn about its production from Hokkaido konbu to Shizuoka kasuobushi.
We had a wonderful time with with Aki san. She was an enthusiastic advocate for Japanese dashi culture. We learned to prepare dashi and used it to make our own miso soup. I could really taste the difference that fine ingredients and a confident cook make (I've since been complimented on my soup).
Aki san has a wealth of knowledge and was pleased to answer all our questions.
Dashi Kitchen ZEN is more than just a cooking class. (Emma Parsons)
Nagomi Plaza
Ishii Ishii-cho Tokushima-city
〒779-3233 徳島県名西郡石井町石井
| Address | 3-13-1-2F Saiwai-cho Tokushima-city |
|---|---|
| TEL | 090-4445-3748 |
