Fast & Street Food Course
There are inexpensive and easy meals in Japan, such as yakisoba and okonomiyaki. These meals are simple, very popular, and easy to prepare. They are often sold at home parties and festival stalls. In this course, you will be taught the staple meals and the popular snack meals.
Yakisoba in Japan is common as home menu and restaurant menu. Even outdoors, even if it is outdoor, it is sold in various places such as simulated shops / kiosks of events such as street vendors, school festivals, etc., as well as cooking possibilities and cooking procedures as long as there is one iron plate.
Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.Takoyaki are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito. There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
Okonomiyaki is a unique Japanese "unsweetened pancake" that has become so popular that there are local flavors all over the country, not to mention the two most famous cities, Hiroshima and Osaka. As the name implies, you can make with ingredients of your choice, but the one thing they have in common is that they use a flour-based batter and plenty of cabbage. By adding meat, eggs, seafood, or other ingredients of your choice, you can make a healthy and satisfying dish. You can have your okonomiyaki cooked on the hot grill or cook it yourself at specialty restaurants. You can arrange the okonomiyaki according to the ingredients you add and how you cook it, but don't forget about the addictive okonomiyaki sauce. The ingredients for okonomiyaki are inexpensive and easy to find, so it is guaranteed to be easy to make even after you return home. In this article, let's learn how to make the basic recipe.
Stewed oden with various ingredients such as daikon, egg, konnyaku, chikuwa, etc., is a prevalent dish at food stalls and izakaya taverns served with sake. It is also made at home during the winter. In addition, convenience stores in Japan sell oden with their original recipes in the fall, just as the oden season arrives. Oden is what Japanese people want to eat when it gets cold. The soup base, soup stock ingredients, seasoning (soy sauce, miso, etc.), and ingredients used to cook the soup are all local and oden in Tokyo, Kansai, and Shizuoka, the home of JCI, is a must-try.
Gyudon has become known as the "Beef Bowl" due to the overseas expansion of big chains. The sweet and savory soy sauce-based seasoning, the flavor seeping out from the ultra-thin slices of beef, and the rice are a perfect match. You can prepare it quickly with simple ingredients, and its primary selling point is that it satisfies the stomach. Some people enjoy changing the taste by adding pickled red ginger, spring onion, kimchi, and a raw egg. It is a simple one-bowl dish, but the secret of its popularity is that it can produce variations with toppings and the amount of juice.
In Japan, yakitori can be enjoyed in various settings, from upscale restaurants to street stalls. Japanese people casually enjoy yakitori both at home and at restaurants. In particular, yakitori stalls are always crowded with people after work, as it is a trendy snack to accompany Japanese sake. For yakitori, yakitori masters use various parts of different breeds of chickens and skewer then grill to perfection, crispy on the outside and juicy on the inside. It is a perfect snack to go with sake or beer. If you can cook yakitori skillfully, you are one step closer to becoming a true connoisseur of Washoku!
Karaage(Japanese fried chicken)
The number of restaurants specializing in take-out has increased dramatically in the past few years. It is fried chicken arranged in Japanese style. The seasoning is usually soy sauce based with garlic and ginger, but salt, curry, and spicy flavors are also available. The most popular part to use is the juicy thigh meat in Japan. The texture of the batter can also be customized, depending on whether or not flour or eggs are used. The crispy batter and the juicy chicken flavor make karaage a favorite of Japanese people, both as a side dish and snack.
The course fee includes the following :
- Entrance fees for the visits included in the program.
- Cooking lessons and meals as mentioned in the program.
- Meals for the walking tour as mentioned in the program.
- Lunch as mentioned in the program.
- English interpretation service (Chinese interpretation service is available upon request)
-Transportation to school and between cities, all transportation costs
- Food and beverage expenses not listed in the program
- Personal expenses
1 week (5 days) program - Price
Group lesson :
- Enrollment fee: US$ 500 / Tuition: US$ 1,700 / Total: US$ 2,200
Semiprivate lesson (1~3 students) :
- Enrollment fee: US$ 500 / Tuition: US$ 2,100 / Total: US$ 2,600
Class hours : 3 hours a day, 5 days a week, 2 Japanese food culture visits - (2 hours each per week)