Full Day Japanese Izakaya

About this course

Participants prepare Japanese izakaya-style food while developing core kitchen techniques. The course covers using a Chinese cleaver for cutting, slicing and chopping, alongside wok methods including stir-frying, deep-frying and steaming. Japanese flavouring is explored through ingredients such as tamari, shichimi and Japanese mayonnaise, with further work on shaping and frying dumplings and other ingredients for crisp results. Each learner has an individual preparation area, while hob cooking takes place in pairs. Chefs provide guidance on ingredients and techniques during the class.

What you'll learn

• Use a Chinese cleaver for basic cutting, slicing and chopping tasks
• Apply stir-frying, deep-frying and steaming techniques in wok cooking
• Combine Japanese seasonings such as tamari, shichimi and Japanese mayonnaise
• Shape and fry dumplings and other ingredients to achieve a crisp texture

Is this course right for you?

The class is designed for all experience levels, including complete beginners and more experienced cooks. Participation combines individual preparation work with paired cooking at the hob, within a group setting.

• Hob cooking is carried out in pairs
• The class is suitable for vegetarians

Before you go

• Participants are advised to bring a container for taking home leftovers
• The menu may include nuts, shellfish, gluten and egg; learners with allergies should contact the provider in advance about alternative recipes and ingredients