We would like to offer the seasonal and freshest dishes for you. So depending on the season and available ingredients, the menus and ingredients would be flexible. Following menus are examples you may cook here, Musubi Japanese Cooking Class.


Japanese main dishes

Fish / Seafood (main dish)

Maki-zushi (巻寿司)

Sushi roll: It is typically rolled with Nori which is popular Japanese sea weed. Filling are raw fish and vegetables such as cucumber and avocado. To check the detailed culture of sushi please click here.————————————————————————————————————————————————————————————————————————————————————————————————————————————————

Tempura or Tem-don(天ぷら or 天ぷら丼)

Fried vegetable, mushroom and seafoods: It was originally introduced by Portuguese more than 400 years ago. It has been developed by Japanese culture and climate during 400 years after introduction and now it is very poplar food at Japanese home. Some times we put it on the rice bowl and that is called Tempura Don or Tem-don. Tempura is also one of the most typical side dish when we eat soba (Japanese noodle). According to the surveyby Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as one of the most popular 30 Japanese foods. To check the detailed culture of tempura, please click here.

Chirashi-zushi (ちらし寿司)

Scattered sushi. Sushi rice mixed with vegetables and seafood. Especially this is cooked on 3rd March every year to celebrate for girls. This day is called Hinamatsuri which is a Japanese Doll festival. We add some seasonal raw fishes and colorful vegetables on the sushi rice.————————————————————————————————–

Duke-don (づけ丼)

Marinated Tuna with rice bawl (Sushi rice) ————————————————————————————————————————————————————————————————————————————————————————————————————————————-

Saba no Misoni (サバ味噌)

Simmered mackerel with Miso. This is seasoned with Japanese typical sweet salty source. Mackerel has been very popular fish for Japanese since ancient age because the Mackerel is easy to fish around Japan all year.

Sake no Chanchan-yaki (サケのちゃんちゃん焼き)

baked salmon with Miso-local speciality of Hokkaido region (northest island) ——————————————————————————————-

Sakana no Nanban-duke (魚の南蛮漬け)

Deep-fried fish marinated in a vinegar sauce: As like tempura, this was also originally introduced by Portuguese or Spanish more 400 years ago and it has been developed by Japanese culture and climate during 400 years after introduction. You may find some similarities with escabeche or marinade.

Nimono (煮物)

Simmered fish and vegetables: This is simmered in Japanese typical soup which is seasoned with soy sauce, sake and a small amount of sweetening.——————————————————————————————————————-

カニクリームコロッケ.JPGKani cream Korokke (カニクリームコロッケ)

Japanese crab cream croquettes

いかめし.JPGIka-meshi (イカめし)

boiled squid stuffed with rice

Kaki fry (カキフライ)

fried oyster (only winter)

Sanpe-jiru (三平汁)

soup with salted salmon-local speciality of Hokkaido region

Tsumire (つみれ)

fish ball

Ebi-mayo (エビマヨ)

mayo shrimps

Asari no Saka-mushi(あさりの酒蒸し)

Steamed cram with Sake


Chicken (main dish)

Teriyaki Chicken (照り焼きチキン)

Baked Chicken with Teriyaki sauce. —————————————————————————————————————————————————————————————————————————–

Karaage (唐揚げ)

Japanese chicken fries (soy sauce taste): Small pieces of the chicken are marinated in a mix of garlic, soy sauce and others. Then, it is coated with a seasoned flour and fried in a oil. According to the survey by Lifemedia which shows the Japanese popular food ranking for Japanese people, this was chosen as 4th most popular Japanese foods.

親子丼.JPGOyako-don (親子丼)

a bowl of rice with (soy‐and‐sugar‐seasoned) chicken, egg , and vegetables:Oyako-don means “parent and child rice bowl” in English. The parent is chicken and the child is egg. Both of them are cooked with the sauce (say sauce, mirin and Dashi )and put on the rice together.

Nimono (煮物)

stewed vegetable——————————————

Soboro-gohan (そぼろご飯)

Soboro rice. Rice topped with crumbled and seasoned meat and egg

Chicken Nanban (チキン南蛮)

Fried chicken with rice vinegar and tartar sauce-local speciality of Kyushu resion

鶏とナスの煮物.JPGNasu to Tori no Nimono (茄子と鶏の煮物)

Simmered eggplant and chicken with Japanese soup stock(Dashi) and soy sauce

甘辛からあげ丼.JPGAma-kara Karaage-don (甘辛唐揚げ丼)
Spicy-sweet Karaage and Onsen-Tamago (half cooked egg) with rice bowl

Ramen, Gyoza

Ramen Cooking Class
Ramen Cooking Class