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A Japanese style cooking class in Ningyocho: Nepalese students satisfied!

att.Kitchen

ReleaseJuly 24, 2019

“att.Kitchen Japanese style cooking class” is held at Ito Ryokan in Ningyocho. The class on July 15 was a lively class with seven participants.


att.Kitchen日本料理教室in人形町

Three of the participants were Nepalese students studying accommodation business at a vocational school and four were Japanese who were staying at “Ito Ryokan,” the venue of att.Kitchen.

The menu this time was atsuyaki tamago (thick omelet) and makizushi (rolled sushi) requested by the Nepalese students. They usually cook Nepalese food at home but they like Japanese food, especially atsuyaki tamago and makizushi, and often eat these outside. That’s why they made a request to learn how to make their favorite Japanese food.


att.Kitchen日本料理教室in人形町

Mr. Sano, the chef of a Japanese restaurant in Ningyocho, taught us how to make these dishes. Most Japanese people are familiar with atsuyaki tamago but the Japanese participants were also very excited to learn from a professional cook, which was a special opportunity.


att.Kitchen日本料理教室in人形町

First, Mr. Sano made a sample of atsuyaki tamago. The participants shouted “Cool!” all at once when he shook the frying pan while holding chopsticks against the egg to wrap it.


att.Kitchen日本料理教室in人形町

The participants tried making one with passion, wanting to cook like Mr. Sano. The teacher helped each person standing next to them to make a dish that they could be satisfied with.


att.Kitchen日本料理教室in人形町

Next, we cut the atsuyaki tamago we just made into long thin strips and prepared it as an ingredient for makizushi.


att.Kitchen日本料理教室in人形町

There are seven kinds of standard ingredients for makizushi, namely cucumber, shrimp, Japanese parsley, simmered gourd strip, pickles and sakura denbu, in addition to atsuyaki tamago.


att.Kitchen日本料理教室in人形町

Everyone lined up as much of the ingredients as they liked and in the order they liked on top of the rice, and following the teacher’s advice to “Roll it all at once while pressing down on the ingredients,” everyone rolled it without failing.


att.Kitchen日本料理教室in人形町

We cut the sushi rolls into bite-sized pieces and served them. The profile of the makizuhi was so appealing that the Nepalese students cheered.


att.Kitchen日本料理教室in人形町
att.Kitchen日本料理教室in人形町

Even Japanese people don’t have the custom to make sushi rolls at home these days, and an increasing number of people look for commercial products. Some of the Japanese participants said that this class with att.Kitchen was the second time they had made makizushi in their lives.


att.Kitchen日本料理教室in人形町

Eating time! Everyone exchanged the dishes they had made and enjoyed eating them.


att.Kitchen日本料理教室in人形町

att.Kitchen日本料理教室in人形町

Finally, as a dessert after the meal, we made cherry blossom nerikiri (traditional rice cake kneaded) as an extended version of att.Kitchen. “Otokuya Nagahisa,” a long-established Japanese confectionery shop in Mie Prefecture, gave us a homemade kit that we could easily make them with so we made them while watching a sample video.


att.Kitchen日本料理教室in人形町

The shape was not as beautiful as the ones on sale, but the ingredients were definitely from a long-established store. They tasted very good.


att.Kitchen日本料理教室in人形町

We gave out the atsuyaki tamago and the sushi mat we used to make makizushi to all the participants! The Nepalese students were very pleased and said, “Now I can cook my favorite Japanese food at home!”

We are pleased to support your efforts to learn how to prepare Japanese food at home.
The next event will be held on Saturday, August 24! We look forward to your participation.
Find out more


*The information herein is as of June 2019.


Advice from chef

Don't cut the makizushi right after you have finished rolling it. Leave it for a while (about 10 minutes) and cut it when the nori has settled on the rice. Also, wet the knife before cutting in order to prevent rice from sticking to the knife. And if you wipe the knife with a wet cloth every time you cut, you can cut it neatly.

Comments from the Particpants