Washocook KobeAshiya

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Kobe beef Tataki style with Wasabi dressing set menu

The World-famous local brand of wagyu meat “Kobe beef” Every gourmet knows Wagyu, and it is often called the most expensive beef in the world. “Kobe beef “ is one of the high-class Wagyu beef brands in Japan being praised as cultivating the “art of meat,” raising every animal carefully and under rigorous management.  Also, Hyogo is one of Japan's food production areas. Not only Kobe beef, various vegetables, and seafood are produced including Sake and rice. It faces the Seto Inland Sea and the Pacific Ocean from the Sea of ​​Japan and is blessed with mountains, rivers, and plains. My class offers you a healthy course cuisine cooking using Kobe beef for the main dish, Japanese style seasonal salad, Savory egg custard, two kinds of side dishes, soup, and dessert, provided with freshly cooked rice. I use ingredients that focus from Hyogo prefecture as much as I can. It is simple cooking but gorgeous! You will learn about well-treated tasty, beautiful, healthy Japanese cuisines and come to learn about Japanese home tableware. I am sure you will enjoy it.
Tataki is unlike roast beef.  you can enjoy the sweetness of the meat just baking the surface of the beef, and it goes well with Wasabi sauce.   ◆menu◆
  • Kobe beef Tataki (Seared beef with Wasabi sauce)
  • Goma-ae(seasonal green vegetables seasoned sesame sauce)
  • Chawanmushi( savory egg custard)
  • Cooked rice
  • Miso soup
  • Kanten dessert (Matcha and brown sugar syrup jelly made with plant based gelatin)

~Kobe beef Temari Sushi(Ball-Shaped Sushi) set menu~

The World-famous local brand of wagyu meat “Kobe beef” Every gourmet knows Wagyu, and it is often called the most expensive beef in the world. “Kobe beef “ is one of the high-class Wagyu beef brands in Japan being praised as cultivating the “art of meat,” raising every animal carefully and under rigorous management.  Also, Hyogo is one of Japan's food production areas. Not only Kobe beef, various vegetables, and seafood are produced including Sake and rice. It faces the Seto Inland Sea and the Pacific Ocean from the Sea of ​​Japan and is blessed with mountains, rivers, and plains. My class offers you a healthy course cuisine cooking using Kobe beef for the main dish, Japanese style seasonal salad, Savory egg custard, two kinds of side dishes, soup, and dessert, provided with freshly cooked rice. I use ingredients that focus from Hyogo prefecture as much as I can. It is simple cooking but gorgeous! You will learn about well-treated tasty, beautiful, healthy Japanese cuisines and come to learn about Japanese home tableware. I am sure you will enjoy it. 🍽If you like stylish and healthy  dish to cook, I would recommend you this lesson. You could  learn  start from how to make Dashi-stock with traditional ingredients. Also, you could choose your favorite plates and decorate!
 
◆menu◆
  • Kobe beef Temari Sushi ( ball shaped Sushi)
  • Wa-salad( Japanese-style salad with sesame sauce)  
  • Yuba fry( dried soy-milk skin fry)
  • Chawan mushi ( savory egg custard)  
  • Somen(thin noodles) with  Dashi-stock Jelly
  • Miso soup
  • Kanten dessert(Matcha and brown sugar syrup jelly made with plant based gelatin)

Kobe beefsteak Donburi set menu

The World-famous local brand of wagyu meat “Kobe beef” Every gourmet knows Wagyu, and it is often called the most expensive beef in the world. “Kobe beef “ is one of the high-class Wagyu beef brands in Japan being praised as cultivating the “art of meat,” raising every animal carefully and under rigorous management.  Also, Hyogo is one of Japan's food production areas. Not only Kobe beef, various vegetables, and seafood are produced including Sake and rice. It faces the Seto Inland Sea and the Pacific Ocean from the Sea of ​​Japan and is blessed with mountains, rivers, and plains. My class offers you a healthy course cuisine cooking using Kobe beef for the main dish, Japanese style seasonal salad, Savory egg custard, two kinds of side dishes, soup, and dessert, provided with freshly cooked rice. I use ingredients that focus from Hyogo prefecture as much as I can. It is simple cooking but gorgeous! You will learn about well-treated tasty, beautiful, healthy Japanese cuisines and come to learn about Japanese home tableware. I am sure you will enjoy it. 🍽There are lots of Donburi dishes in Japan, and it’s one of the most Popular Japanese lunch menus.  The deliciousness of the Japanese-style Kobe beef Donburi will definitely satisfy you! ◆menu◆
  • Beefsteak Donburi
  • Chawanmushi (Savory  egg custard).
  • potato salad
  • Goma-ae( Seasonal fresh green vegetables  seasoned with  sesame sauce)
  • Miso soup(Tofu and Seaweed)
  • Kanten dessert  (Matcha and brown sugar syrup jelly made with plant-based gelatin)
 

Kobe beef Bifukatu(Deep-fried crumbed beef )set menu

The World-famous local brand of wagyu meat “Kobe beef” Every gourmet knows Wagyu, and it is often called the most expensive beef in the world. “Kobe beef “ is one of the high-class Wagyu beef brands in Japan being praised as cultivating the “art of meat,” raising every animal carefully and under rigorous management.  Also, Hyogo is one of Japan's food production areas. Not only Kobe beef, various vegetables, and seafood are produced including Sake and rice. It faces the Seto Inland Sea and the Pacific Ocean from the Sea of ​​Japan and is blessed with mountains, rivers, and plains. My class offers you a healthy course cuisine cooking using Kobe beef for the main dish, Japanese style seasonal salad, Savory egg custard, two kinds of side dishes, soup, and dessert, provided with freshly cooked rice. I use ingredients that focus from Hyogo prefecture as much as I can. It is simple cooking but gorgeous! You will learn about well-treated tasty, beautiful, healthy Japanese cuisines and come to learn about Japanese home tableware. I am sure you will enjoy it.   🍽Bifukatu is one of the local speciality of Kobe,  it is a tender beef fried with Crispy batter.            ◆menu◆
  • Bifukatu(deep-fried  Crumbed beef)vegetables added as a relish
  • Goma-ae(seasonal green vegetables seasoned sesame sauce)
  • Chawanmushi( savory egg custard)
  • Cooked rice
  • Miso soup
  • Kanten dessert (Matcha and brown sugar syrup jelly made with plant based gelatin)

Fried Chicken Donburi with Kakitama-jiru(thick egg-drop soup)

  Welcome to this online  Chicken  Donburi making experience, an activity that is easy and uses accessible and reasonable ingredients via an online video chatting platform. Donburi is a popular dish as a lunchtime menu in Japan, and it is a perfect nutritious  menu for easy to cook and it can be completed with just a single bowl.   In this lesson, I use chicken breast rather than chicken thigh which is healthy with almost  no fat. I will teach you  useful cooking tips for how to make chicken breast  soft and juicy.  And also I will make dericious Kakitama-jiru using Dashi stock and egg. The soft textured egg goes great with thick Dashi stock.  I will be broadcasting this online cooking class from my home in Japan, so please note that the time listed is in JST (Japan Standard Time). After you book the class, you’ll receive an email with a link and details on how to join me.  I will also send you a recipe, so please prepare the ingredients in advance. This online cooking class is a great activity to enjoy tasty Japanese cuisine at home and anyone can join with the ingredients.  Learn a new skill of Japanese popular dish Donburi and Kakitama-jiru     ◆MENU◆   Chicken Donburi,  Kakitama-jiru                                                                                           
  • Meeting Point and Meeting Time: I will send you the invitation to the Zoom meeting for my class in advance.
  • Please prepare the following ingredients for this class(for 1 person)
☆For Chicken Donburi -Approximately 150g -200g Chicken breast, -1 egg,   -1/2 Tbsp potato starch, -1 Tbsps flour , -1/2Tbsp sugar,  -1Tbsps Sake,  -1 Tbsp Mirin,  1.5 Tbsps Soya sauce,  -Vegetable oil(for fry), - Lettuce or Cabbage,  -White radish sprouts or broccoli sprouts,  -Trefoil,  -cooked rice   -Mayonnaise,-Wasabi(as you like) *If you don’t have Mirin, it can be replaced with Sake and Sugar instead (^_-) (1Tbsp Mirin=1tsp sugar+1Tsp Sake) ☆For Kakitama-jiru -1 Egg,  -1 tsp Dashi stock,  -1/2 tsp  Soy sauce,  -one pinch  salt, -1 tsp Potato starch,  trefoil   ☆For cooking utensils pan or fryer for fry,  pot, kitchen knife, cutting board,  bowls,  chopsticks.    

Hana Lee

Teachers profile
Hi. My name is Hana. Welcome to my "華.Hana.style” cooking salon. I live in Ashiya City which is just 15 minutes from Osaka and Kobe-City. Here in Ashiya, it is surrounded by mountains and a river and the sea, It is famous for being one of the calmest and more sophisticated Cities in Japan. I have worked in the aviation industry and as a freelance interpreter between Japanese and Korean. When looking back, I have always liked to be in a job involving hospitality. For over 25years, I have been a housewife and I have come to realize that home cooking is the most wonderful and joyful work in my life to make the people who I love happy! I believe Cooking makes you relax and enriches your life. It would be a wonderful thing for me if I can help you enrich your life, to make it more comfortable and joyful with Japanese home cooking experiences. Feel The five senses of Washoku in the sophisticated city of Ashiya. I am looking forward to you coming to join me soon.
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