- Kyoto cooking class
- Prepare delectable dishes of teriyaki chicken or obanzai, depending on which option you select
- Learn Japanese cooking methods from an experienced local chef
- Enjoy your complete lunch with fellow food lovers
- Small-group class with a maximum of six people ensures a personalized experience
Recent Photos of This Tour
What You Can Expect
Click on "View Additional Info" for the machiya location.
This class was a delight. My octogenarian instructor was surprised and thrilled that a student from the United States had heard of dashi, bonito, miso paste, and mirin. Her enthusiasm was infection. The lesson was short but it was a good foundation in Japanese cooking. I learned a lot and I enjoyed eating what I cooked I chose the vegetarian option, with fried tofu, salad and miso soup, since it was different than the food I was eating in restaurants. The WAC center is in a beautiful tradition home in Kyoto.
Our vegetarian cooking class at WAK was great. Out tutor's English was excellent - she was interested and interesting. We also learned a lot about Japanese cooking in a short amount of time...and then got to eat the results! A fun and informative morning
Great food, great instruction.
If interested in really experiencing culture of Japan, this tour is not to be missed. Machiko, our instructor took us through step-by-step how to make chicken teriyaki, as well as other accompanying dishes, was terrific and both my husband and I thoroughly enjoyed making our own lunch in an authentic Japanese kitchen with all the correct ingredients. We not only enjoyed eating it all but also received a recipe booklet to take away so we can make it and other dishes ourselves at home. Yum!
An excellent experience with a wonderful instructor at WAK Japan Women's Association of Kyoto in a 100 year old house. We made a great vegetarian meal of tofu teriyaki that I'm now adding to my at home repertoire and I learned a lot about Japanese cooking and customs.
We arrived early, as we were unsure about the location. Our instructor accommodated us and began the class 30 minutes earlier than planned. She was warm, and helpful, and encouraged us to participate in all the cooking. It was not a formal class in a learning kitchen, but in a personal kitchen with everyday utensils and cooking containers.
This was a lovely lesson which I enjoyed to such an extent that I have cooked the teriyaki chicken 3 times since returning home. My Asuka San was an excellent instructor and we talked extensively about life in Japan.