Japanese food menus in Cooking Class Tokyo

Maki-zushi （巻寿司）

Sushi roll: It is typically rolled with Nori which is popular Japanese sea weed. Filling are raw fish and vegetables such as cucumber and avocado. To check the detailed culture of sushi please click here.

Tempura or Tem-don（天ぷら or 天ぷら丼）

Fried vegetable, mushroom and seafoods: It was originally introduced by Portuguese more than 400 years ago. It has been developed by Japanese culture and climate during 400 years after introduction and now it is very poplar food at Japanese home. Some times we put it on the rice bowl and that is called Tempura Don or Tem-don. Tempura is also one of the most typical side dish when we eat soba (Japanese noodle). According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 30 Japanese foods. To check the detailed culture of tempura, please click here.

Sashimi（刺身）

Guest will learn how to operate the knife and prepare the Sashimi from raw fish. I will choose seasonal and fresh raw fish at the fish market. According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 10 Japanese foods. To check the detailed culture of sashimi please click here.

Chirashi-zushi （ちらし寿司）

Scattered sushi. Sushi rice mixed with vegetables and seafood. Especially this is cooked on 3rd March every year to celebrate for girls. This day is called Hinamatsuri which is a Japanese Doll festival. We add some seasonal raw fishes and colorful vegetables on the sushi rice.

Duke-don （づけ丼）

Marinated Tuna with rice bawl (Sushi rice)

Maguro steak （マグロステーキ）

Tuna steak: It is simply baked with garlic and salt. Tuna is one of the most popular fish in Japanese home. This tuna is so fresh that you can eat as sashimi, so you can enjoy medium-rare or rare.

Saba no Misoni （サバ味噌）

Simmered mackerel with Miso. This is seasoned with Japanese typical sweet salty source. Mackerel has been very popular fish for Japanese since ancient age because the Mackerel is easy to fish around Japan all year.

Sake no Chanchan-yaki （サケのちゃんちゃん焼き）

baked salmon with Miso-local speciality of Hokkaido region (northest island

Sakana no Nanban-duke （魚の南蛮漬け）

Deep-fried fish marinated in a vinegar sauce: As like tempura, this was also originally introduced by Portuguese or Spanish more 400 years ago and it has been developed by Japanese culture and climate during 400 years after introduction. You may find some similarities with escabeche or marinade.

Nimono （煮物）

Simmered fish and vegetables: This is simmered in Japanese typical soup which is seasoned with soy sauce, sake and a small amount of sweetening.

Kani cream Korokke （カニクリームコロッケ）

Japanese crab cream croquettes

Ika-meshi （イカめし）

boiled squid stuffed with rice

Kaki guratan （カキグラタン）

oyster gratin with white sauce

Kaki fry （カキフライ）

fried oyster (only winter)

Sanpe-jiru （三平汁）

soup with salted salmon-local speciality of Hokkaido region

Tsumire （つみれ）

fish ball

Ebi-mayo （エビマヨ）

mayo shrimps

Asari no Saka-mushi（あさりの酒蒸し）

Steamed cram with Sake

Teriyaki Chicken （照り焼きチキン）

Baked Chicken with Teriyaki sauce

Karaage （唐揚げ）

Japanese chicken fries (soy sauce taste): Small pieces of the chicken are marinated in a mix of garlic, soy sauce and others. Then, it is coated with a seasoned flour and fried in a oil. According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as 4th most popular Japanese foods.

Oyako-don （親子丼）

a bowl of rice with (soy‐and‐sugar‐seasoned) chicken, egg , and vegetables: Oyako-don means "parent and child rice bowl" in English. The parent is chicken and the child is egg. Both of them are cooked with the sauce (say sauce, mirin and Dashi )and put on the rice together.

Nimono （煮物）

stewed vegetable

Soboro-gohan （そぼろご飯）

Soboro rice. Rice topped with crumbled and seasoned meat and egg

Chicken Nanban （チキン南蛮）

Fried chicken with rice vinegar and tartar sauce-local speciality of Kyushu resion

Chicken shio-Koji （鶏肉の塩こうじ漬け）

Baked chicken with shio-koji (salted rice malt): Shio-koji is Japanese traditional condiment which is made from fermented rice and salt. This make the meet and vegetables more soft and tasty.

Tsukune （つくね）

Chicken meat ball

White siteu （ホワイトシチュー）

Japanese white cream siteu with chicken and vegetables.

Nasu to Tori no Nimono （茄子と鶏の煮物）

Simmered eggplant and chicken with Japanese soup stock(Dashi) and soy sauce

Ama-kara Karaage-don (甘辛唐揚げ丼）
Spicy-sweet Karaage and Onsen-Tamago (half cooked egg) with rice bowl

Tonkatsu (Katsu) or katsudon（カツ、カツ丼）

Deep Fried pork cutlet: According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods.

Gyoza （餃子）

Japanese crescent-shaped pan-fried dumplings: According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods. The history and detailed culture of Gyoza is here.

Korokke （コロッケ）

Japanese potato croquettes

Okonomiyaki （お好み焼き）

Japanese pancake- local speciality of Osaka region: According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods. To check the detailed background of Okonomiyaki, please click here.

Tamagoyaki （卵焼き）

Japanese egg roll: This is one of the most popular food for Japanese children. Because Tamagoyaki is often put in the Bento, children take it for school excursions every time.

Curry rice （カレーライス）

Japanese curry: This is totally different from Indian curry in terms of both ingredients and spice. This is also one of the most popular food for Japanese children and men. In fact, according to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as second most popular Japanese foods.

Mabo-Tofu （マーボードーフ）

Sichuan style bean curd

Omu rice （オムライス）

Omelet with a filling of ketchup‐seasoned fried rice: This is typically loved by Japanese young girls. In fact, according to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods.

Shumai （シューマイ）

Hanba-gu （ハンバーグ）

Japanese hamburg steak with ketchup or Ponzu sauce

Kaku-ni（豚の角煮）

Japanese simmered pork with potato sauce: According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 10 Japanese foods.

Haru-maki （春巻き）

Deep-fried Japanese spring roll

Go-ya Chanpuru-　（ごーやちゃんぷるー）

bitter melon stir-fried with pork, tofu and other vegetables　(summer only)

Gyu-don （牛丼）

a bowl of rice with (soy‐and‐sugar‐seasoned) beef and vegetables

Sukiyaki （すき焼き）

We use beef for sukiyaki in our class.
It consists of meat and vegetables and other ingredients such as mush room. They are simmered in the mixed sauce of soy sauce, sugar, and mirin. While some Japanese people like to eat sukiyaki with raw egg source, you don't need to use it, if you don't like.
At the end of Edo period when Japan was opened to foreigners and started trading with foreign countries, new cooking styles and ingredients such as eating beef and drinking milk were introduced. At that time sukiyaki was the most popular way to serve them. It was a kind of symbol of modern style of cooking. To check the detailed culture of sukiyaki please click here.

Bento （弁当）

Lunch box with several dishes

Onigiri / Omusubi （おにぎり、おむすび）

Japanese rice balls: According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods.

Udon （うどん）

Japanese noudle with wheat flour
(Hand made noodle)

Takikomi Gohan (炊き込みご飯）

cooked rice with vegetable and chicken

Osuimono（お吸い物）

clear soup

Teriyaki Tofu Steak （照り焼きトーフステーキ）

Tofu steak with Teriyaki sauce

Koya-Tofu no nimono （高野豆腐の煮物）

Simmered Koya-dofu with vegetable

Agedashi Dofu （揚げ出し豆腐）

deep‐fried bean curd in a light savory sauce

Imo-mochi（いももち）

Potato cake (local speciality of Hokkaido region)

Iri-dofu（いり豆腐）

Scrumbled Tofu with vegetables

Kabocha no Nimono（かぼちゃの煮物）

Simmered pumpkin

Renkon no Kinpira（レンコンのキンピラ）

Fried Lotus root with soy sauce

Potato salad with wasabi（ポテトサラダわさび風味）

Potato salad（ポテトサラダ）

Vegetable Sushi roll （巻寿司）

Sushi roll with vegetables
(The picture is regular sushi roll)

Tofu guratan （豆腐グラタン）

Tofu gratin with tomato and white sauce without pasta

Tofu Kabayaki （豆腐の蒲焼き）

Tofu broiled in soy-based sauce (usually Kabayaki sauce is used for eel)

Nasu no Fukumeni（なすの含め煮）

Simmered eggplant with Dashi

Shira-ae (ほうれん草の白和え）

Boiled spinach with Tofu dressing

Nanohana no Goma-ae（菜の花のゴマ和え）

Boiled rape blossom with sesame dressing
(vegetable would be something seasonal)

Tofu hamburg （豆腐ハンバーグ）

Japanese humburg steak without meat

Tofu Karaage （豆腐の唐揚げ）

Fried Koya-dofu (the taste is same as chicken Karaage)

Goma Tofu(ごま豆腐）

sesame tofu
(need at least 3 persons)

Sunomono（酢の物）

fresh pickled cucumber with seaweed

Tsukemono（漬け物）

Pickled Daikon

Okonomiyaki only with vege) (the picture is not vege only)（お好み焼き）

Japanese pancake- local speciality of Osaka region: According to the survey by Lifemediawhich shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 20 Japanese foods. To check the detailed background of Okonomiyaki, please click here.

Nasu Dengaku（なす田楽）

Grilled eggplant with sweet Miso paste

Toufu Dengaku（豆腐田楽）

Grilled Tofu with sweet Miso paste

Nasu to pi-man no Miso-itame （ナスとピーマンの味噌炒め）

Sauteed eggplant and sweet green pepper with Miso sauce

Daikon Salad（だいこんサラダ）
Daikon salad with sesame dressing