Chili-Free Japanese Curry Cooking Class in Nara

Curry isn't a traditional Japanese dish, being originally introduced to Japan via the UK. Nevertheless, it has become a nationwide favorite, with big chain stores like Coco Ichibanya and small local shops putting their own spin on Japanese curry. With 10 years of experience cooking it, Yuka is also putting new spins on classic recipes with her chili-free curry powder. Spicy without being too hot, it was nationally recognized in 2024 by Japan Post during their Japanese curry festival promotion.

In this cooking class in Nara, you'll learn how to make various Japanese curry dishes with guidance from Yuka, while using her signature curry powder alongside local farm-to-table ingredients. After enjoying a welcome drink (amazake, a non-alcoholic sweet rice drink), you’ll start the main event, Japanese curry! Make a unique curry using plum, citrus, and sake lees (a byproduct from sake production). While it simmers, you'll make curry bread. Since Yuka will prepare the dough beforehand, your job will be stuffing the bread with delicious curry. While curry bread is usually fried, you'll make a baked version with fewer calories but just as much flavor. You'll also make a chicken cutlet and curry udon to complete the feast. Make sure to come hungry!

When it's time to eat, you'll experience the Japanese art of "ajihen" (altering the flavor). Add nuts, raisins and onsen tamago (hot spring egg) to the curry as you eat to feel the flavor profile change. Enjoy your chicken cutlet with a curry tartar sauce and a fresh salad. Alongside your meal, you can taste several local sakes designed to pair with curry flavors if you’d like. For dessert, you’ll enjoy pudding made with sake lees and roasted green tea chai.

When your belly is full, it's time to finish. But only after receiving a few souvenirs to remember the experience, like curry bread to snack on later. You'll also receive the English recipes and Yuka's curry powder, so you can recreate the dishes at home.