8 Japanese cooking classes to help you feel more confident in the kitchen

It goes without saying that one of Japan’s major attractions is its food. The nation has an impressive culinary pedigree that attracts hordes of visitors year-round. But to truly appreciate the time, art, and effort that goes into making your favorite dishes, you’ve gotta’ do more than just eat it, which is why taking a cooking class in Japan is one of the best ways to experience the country.

Food in Japan isn’t only about sustenance; it’s a way of life, deeply integrated into the culture and representative of those who make the dishes we eat. AirKitchen is a platform that understands both the importance of the Japanese food experience and the barriers of entry that can prevent many foreign folks from making the leap from behind the dinner table to behind the kitchen counter.

Through Airkitchen, you can book unique, immersive cooking classes hosted by local Japanese people with both professional and home-taught experience who run classes in their home kitchens and studios across Japan.

After cooking the food, you can sit down with the hosts and share a meal and conversation—the perfect opportunity to build a real human connection and get a behind-the-scenes look of a side of Japan that most tourists never get to see.

You’ll also find many vegetarian and vegan adaptable classes on AirKitchen, too. So if you do have some dietary restrictions, more often than not, it can be accounted for; just let your host know ahead of time so they can prepare. If you’re keen to sign up and don’t know where to begin, here’s a handful of classes in Tokyo we’d recommend.

1.Ramen

Sure, everyone loves eating ramen, but it’s one of those foods you never really get the opportunity to try and make yourself. If you join a class such as the homestyle ramen and gyoza class, however, you can make rustic home-style ramen with fried gyoza and a side dish, like crispy cucumber pickles, the perfect ramen accompaniments! The style of ramen the current host teaches in their home is one her mother perfected while she was growing up: thick, chewy noodles, and a simple yet satisfying broth. It’s cozy, warm, fun to make, and the perfect Japanese comfort food for the winter.

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