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Holiday Japanese culture club Lets make dumlpings togeter! Learning from the best (Makiko has taught over 65k people) Makiko boxes, animals and otehrs with origami – Making animal with origami – Origami is a big part of Japanse culture and we can make everything with origami. Making dumplings – we have pork, chicken,Continue reading Children dumplings class available in Dec
Mentaiko is made of Pollock roe, the eggs of the Alaska Pollock, which are used commonly in Japanese, Korean, and Russian dishes. I’ve always thought is was a Japanese food, however it originated from Korea, called myeongnan. It was introduced to Japan in the 1950s, where it became mentaiko, or karashi-mentaiko (spicy mentaiko). The roe is seasoned andContinue reading Mentaiko: Spicy fish eggs
Ginger has been used in cooking and medicine in Indian and Asian culture for over 1000 years, originating from China. It is used in both savoury and sweet foods, It helps reduce symptoms of various types of nausea, including morning sickness, sea sickness, and motion sickness. It also helps the digestive system by relieving irritation andContinue reading Ginger is your winter hero!
Now you can buy Pickled ginger which you had at my class. www.makikosano.co.uk/shop/
I love meeting all the people who love Japanese food and culture. Thank you so much for your lovely reviews. Hope to see you soon!
Oden is a traditional Japanese dish that’s served in a large pot, filled with a dashi broth and an array of staple Japanese foods and vegetables in it. The ingredients stew in the broth Some ingredients and broth vary depending on the region in Japan. It’s believed that oden originated from around the 14th centuryContinue reading Oden: Japan’s staple winter food
Natto is a historical dish in Japan, it’s been a staple of Japanese breakfasts for over 1000 years. These fermented soybeans are often eaten with soy sauce and Japanese mustard with rice, I personally love to have it with kimchi(spicy fermented Korean cabbage and radish). I’ve eaten natto since I was a child, and myContinue reading Natto: Smelly soybeans!
Knives are a crucial tool when it comes to cooking; they come in different shapes and sizes, with different blades to slice a variety of foods. Having been a sushi chef for the past 10 years I’ve used knives a lot, especially sharp Japanese ones. Japanese chefs show a lot of respect to their knivesContinue reading Japanese Chef Knives!
I love rice. I’ve eaten Japanese white rice since I was a child, and it’s a staple in my diet. My mother would tell me to eat brown rice instead because it’s healthier, but I always preferred the taste and texture of white rice more. I’ve heard many people talk about preferring white or brownContinue reading Mum says brown rice is better!