Washoku is traditional Japanese cooking that emphasises seasonal ingredients, balance and harmony in taste, presentation and nutrition. It often consists of rice, miso soup, vegetables and fish and reflects a deep respect for nature and Japanese cultural values.

This washoku cooking class focuses on the basic elements of traditional Japanese home cooking. Participants learn how to prepare a complete Japanese meal and are introduced to important techniques such as making dashi, flavouring rice and working with vegetables and fish.

Awase dashi is a classic Japanese broth made from kombu (seaweed) and katsuobushi (dried fish flakes). It forms the basis of many dishes. We’ll show you how to extract umami and make a clear and aromatic soup base.

Takikomi gohan is flavoursome rice cooked with vegetables, mushrooms and sometimes fish or chicken. You’ll learn how to bring the flavours together in one pot to create a fragrant and filling rice dish.

Ohitashi is a delicate spinach dish marinated in a light dashi-based sauce. We’ll show you how to gently cook vegetables to bring out their natural flavour and texture.

Saikyoyaki is a Kyoto barbecue dish with fish marinated in sweet white miso. You’ll learn how to make the marinade and grill the fish to make it tender and full of flavour.

Tsukemono are quick-pickled vegetables that add freshness and crispness to the meal. You’ll learn simple pickling techniques using seasonal produce and basic ingredients.

Nasu dengaku miso is grilled aubergine topped with a sweet-salty miso glaze.