Let’s talk and cook! Japan Low-Carb Cooking Lab

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  • Who love Japanese Cuisine
  • Who are interested in Japanese Home Cooking
  • Who want to make more Japanese friends
  • Lunch that we made together
  • Japanese tea
  • Recipe

We'll be in my studio and cooking school, which has all of the equipment we”ll need to cook incredible dishes together.

  1. Please read participation condition carefully and make sure the class schedule!
  2. Please click on the schedule you want to join and make the reservation.
  3. Please enter necessary items and complete the application.
  4. Continue, please complete payment on the payment page.
  5. Confirmation of the contents of the application, email for participation will be sent.
  6. Please gather at the classroom place on the day before the start time. Cooking class begins.
Cancellation policy

You can cancel the class at any time by following and with NOT violating our cancellation policy.

Day you cancel
(prior to departure)
CHARGE
More than 11 days:
No charge
10-8 days prior:
20% of full payment
7-2 days prior:
30% of full payment
1 day prior:
50% of full payment
On the activity day or No Show:
100% of full payment

Eriko Kawakami

Teachers profile
My name is Eriko Kawakami. I live in Kawasaki City of Kanagawa in Japan. I am certified instructor of Washocook, providing Yomiuriland class. What I offer is a cooking class of Japanese low-carb home dishes in English. I am sharing Japanese home recipes, especially low-carb high-protein dishes with lots of vegetables including mushrooms and sea weeds. If you are bodyline-conscious due to the lack of exercise, or if you love to eat but need to avoid rapid increase of blood sugar, you may find my classes useful. What I would care about most during my lesson is to answer to your questions in free conversation. I try to answer to your “WHY” related to the Japanese dishes. I am looking forward to facing a new point of view from your questions. I expect even those who do not cook often in daily life can take an interest in cooking through the workshop. I also would like to make my class interesting to those who cook well and often.
Upcoming availability

My class calendar
  • Mar
  • Apr
  • May
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