Haru’s Cooking Class
One of my most memorable times in Kyoto was Haru’s cooking class. I learned how to make Dashi (soup stock), Aemono & Kinpira (vegetarian dishes), Tamago (omelet), Kobe beef & Miso soup! The recipes were simple, but got me started in Japanese cooking. Taro (the teacher) holds the cooking classes in his home alongside his wife and daughter Haru.
- Haru’s cooking class: http://www.vegetarian-food-kyoto.com/ I took the 7,900 yen class (~$90) which includes the Kobe beef option.
- His Youtube videos: https://www.youtube.com/user/japanese1cooking/videos?view=0
Taro took his time giving us some background in Japanese cooking…I really enjoyed having the class in a house setting.
Taro introducing Japanese ingredients to us…here’s burdock root:
Some ingredients on display: bonito flakes, kombu (kelp), soy sauces, mirin.
Printed recipes were provided to take home.
Paying close attention!
Having a good time and taking lots of notes!
Prepping the ingredients:
Everyone has hands on experience!
Learning how to make tamago (Japanese omelet) was one of the best things I’ve learned! I ended up buying a legit tamago pan before I left Japan! =)
I’d recommend trying Kobe beef in the class, as Taro will prepare the beef (so we don’t screw up a few hundred dollars worth of beef!). Kobe beef is like Lexus of all beef (only ~3000 cows are of Kobe beef quality each year). In fact, it’s so exclusive it comes with an official certificate with a tracking number that you can…
…find out the name, parents and entire ancestry of that piece of beef – ONLINE! Unbelievable!
Kobe beef….amazing glistening!
Plating the kobe beef and vegetables:
Our complete Japanese meal….looks STUNNING, yes? 🙂
Here’s Taro’s daughter Haru…she’s a big bundle of joy…and dont be surprised if you see her running around the kitchen singing Japanese songs and eating candies!
Hungry Cactus’ Verdict: A
Haru’s cooking class in Kyoto covered simple recipes, but the entire experience was extremely memorable. I especially enjoyed learning how to make dashi (soup stock) and tamago (Japanese omlettes) from scratch. As for kobe beef — I’m glad I’ve finally tried it, but feel my beef palate prefers beef with a little less fat. You must try it though, as it’s very unique! Overall, I’d definitely recommend anyone visiting Kyoto to drop by Haru’s cooking class! Thanks Taro and family — arigatou gozaimasu!