Question 1

I’m attending alone. Will I cook with a stranger?

Accepted Answer

Yes, you will be part of a team! Solo attendees are paired with another guest to share a station. In the event of an odd number of attendees, you might even get the VIP treatment and cook alongside the instructor as a "Sous Chef" at the demo table!

Question 2

Do we get to eat the food we cook?

Accepted Answer

Yes! This is a full dining experience. After the hands-on cooking session, you will sit down to enjoy the complete 5-item meal, including the steamed Jidori chicken, miso soup, side dishes, mixed rice, and Amazake dessert. Come hungry!

Question 3

I’m a beginner to Japanese cooking. Is this class suitable for me?

Accepted Answer

Absolutely! This class is designed for all skill levels, including complete beginners. We teach step-by-step, so you will never feel lost. You’ll learn the fundamentals of traditional Japanese steaming ("Seiro") and how to use Koji seasonings in a way that is easy to replicate at home.

Question 4

What is the cancellation policy?

Accepted Answer

We require a minimum of 6 participants to run the class. If the class does not meet this minimum, we will notify you 48 hours in advance and issue a full refund. If you need to cancel, please check the Eventbrite ticket policy.

Question 5

What is "Koji" and why do you use it?

Accepted Answer

Koji is the national fungus of Japan and the magic behind miso, soy sauce, and sake. In this class, we use Koji not just for flavor (Umami), but for its health benefits. It produces enzymes that help break down proteins and starches, making the food easier to digest and gentler on your gut.

Question 6

Do I need to bring anything?

Accepted Answer

Just yourself and your enthusiasm! We provide all ingredients, aprons, and cooking equipment. However, you may wish to bring a notepad and pen to take notes on the fermentation tips we share during the session.

Question 7

Is there an age requirement for this class?

Accepted Answer

Yes. For safety reasons, participants must be 18 years or older for classes using knives and operating gas stoves.

For Koji basics and Miso Making classes, it is open to ages 14+; participants 17 and under must attend with an adult.

Email us if you have questions regarding the age requirement.

Question 8

Is this class hands-on or demonstration style?

Accepted Answer

This is a fully hands-on class. You’ll cook in small groups and actively participate in each step, not just watch.

Question 9

What if I have food allergies?

Accepted Answer

Ingredients may vary. Please contact us before booking to confirm specific allergies so we can advise appropriately.

Question 10

Will I receive recipes after the class?

Accepted Answer

Yes. You’ll receive a recipe guide via email after the class so you can recreate the dishes at home with confidence.

JAPANESE HOME COOKING CLASSES & WORKSHOPS

In-Person Japanese Cooking Classes & Workshops

糀ベーシックワークショップ in Irvine

Traditional Japanese Breakfast with Koji

Japanese Dashi & Miso Soup Masterclass

IN-PERSON CLASS POLICIES

To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING:

ONLINE CLASSES & WORKSHOPS

Frequently Asked Questions | In-Person

I’m attending alone. Will I cook with a stranger?

Do we get to eat the food we cook?

I’m a beginner to Japanese cooking. Is this class suitable for me?

What is the cancellation policy?

What is "Koji" and why do you use it?

Do I need to bring anything?

Is there an age requirement for this class?

Is this class hands-on or demonstration style?

What if I have food allergies?

Will I receive recipes after the class?

LEARN MORE ABOUT THE CLASSES

Japanese Vegan Cooking with Koji & Dashi

Traditional Japanese Breakfast with Koji

Koji Basics: Japanese Fermentation Class

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