Basic Japanese Stock and Miso Soup

In this interactive class, you will learn how to make authentic Japanese dashi (stock) and traditional miso soup from scratch. Dashi is the foundation of Japanese cuisine and the key to creating the rich umami flavor found in many Japanese dishes.

5.0

Mana

Verified Host

Japan

8 years experience

English

Japanese

I am a professional chef with 8 years of experience working in luxury 5-star hotels and professional kitchens. Throughout my career, I have had the opportunity to train and work under Michelin-starred chefs, gaining experience in high-level culinary techniques, kitchen operations, and food presentation. As a Japanese chef, I am passionate about sharing authentic Japanese cuisine and helping people understand both the techniques and cultural traditions behind each dish. My classes are designed to be approachable, interactive, and enjoyable for cooks of all skill levels. I believe cooking is one of the best ways to connect with culture. Through my classes, participants can cook alongside me, ask questions, learn professional tips, and gain the confidence to recreate Japanese dishes at home. Whether you are new to Japanese cooking or looking to refine your skills, I aim to create a fun and engaging learning experience for everyone.

General Info & Pricing

60 Mins

Session Duration

60 Mins

Session Duration

beginner

Level

beginner

Level

$15

Private Session

$15

Private Session

$15

Group Class

$15

Group Class

Ingredients

Water 400ml

Kombu 5g

Katsuobushi (Bonito Flakes) 5g

Miso 35g

Soft or medium tofu 100g

Shiitake Mushroom 10g

Green Onions 15g

Dried Wakame 1 Tbs

Aburaage (fried tofu) 1/2 Sheet

Tips & Swaps

**Japanese Miso Soup & Dashi Fundamentals** In this interactive class, you will learn how to make authentic Japanese dashi (stock) and traditional miso soup from scratch. Dashi is the foundation of Japanese cuisine and the key to creating the rich umami flavor found in many Japanese dishes. Together, we will explore the basics of Japanese home cooking, learn about the ingredients used in dashi and miso soup, and discuss the cultural significance of these everyday staples in Japan. By the end of the class, you will be able to: * Make traditional dashi from scratch * Understand the fundamentals of umami * Prepare authentic Japanese miso soup * Learn simple variations using different ingredients * Gain confidence in Japanese home cooking techniques This class is beginner-friendly and designed to be interactive, fun, and approachable for cooks of all skill levels.

Preparation

**What to Prepare Before Class** Please prepare the following before class: * Soak 5g of kombu soaked in 400 ml of cold water for at least 30 minutes before class. For best results, you can soak it overnight in the refrigerator. * Have all ingredients measured and ready. * Have a small pot, bowl, and spoon available. We will prepare the rest together during the class.