Japanese cooking classes & workshops
into one step deeper.

CONCEPT

Fermented food has been eaten in a long history in Japan. SoySauce, Miso, Sake, Mirin, pickles, vinegar, Sweet-Koji, Salt-Koji, Soysauce-Koji, Bonito flakes etc. Now, these fermented foods have become to be known from all over the world and the voice that they want to learn how to make it is heard from here and there. I am also improving anemia from encounter with Sweet-Koji and are free from various sick condition. From that circumstance, I have been studying to tell people who are from overseas an easy-to-understand explanation and fun way to prepare fermented seasonings and to cook healthy meals.

CLASS

We offer 4 courses “All year round classes“ “Special seasonal classes“ “Customized class“ “Private class“. Click and check out what we have!

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STUDIO

Hi! I’m Shirley. Owner of Shirley’s Cooking&Workshops. I’m about to open a kitchen in Tokyo soon. Stay tuned!

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