After a warm welcome, you’ll begin by exploring the foundation of Japanese flavor: umami and dashi. One of the most distinctive aspects of this class is that you’ll get to see how three types of dashi—kombu (kelp), katsuobushi (bonito), and awase (combined)—are made right in front of you, and enjoy a rare opportunity to taste and compare each one side by side.

Next, you’ll watch a demonstration of how to prepare traditional Japanese side dishes and miso soup. The plating process itself is a fun and engaging part of the experience.

You’ll then try your hand at making fluffy dashimaki tamago (Japanese rolled omelet) using a rectangular tamagoyaki pan, and finally, choose from a variety of traditional fillings to make and shape your own onigiri (rice balls) by hand.

This immersive class offers not only hands-on cooking but also a deep understanding of Japan’s culinary heritage.

Discover Japanese Umami: Onigiri & Dashi Masterclass in Tokyo