Savor Japanese Umami: Dashi Tasting & Cooking Class (Tokyo)

Have you ever found comfort in a warm, savory miso soup or indulged in the complex flavors of soy sauce-based ramen? If so, you've experienced "umami," a robust, deep flavor often likened to the richness of meat. A basic taste sensation (along with sweet, sour, bitter and salty), umami can be found extensively in Japanese cuisine, but do you know how to make it come alive in your own kitchen? In this cooking class in Tokyo's Omotesando district, uncover the secrets of Japanese umami with a professional chef. Your host will introduce you to Japan's umami powerhouse: dashi. A stock made with kombu seaweed, dried bonito flakes, shiitake mushrooms, or anchovies, dashi is used in many Japanese dishes, from soups to stews. Your host, an expert in the field, will give you a solid overview of this ingredient and demonstrate how to make three kinds of dashi, which you'll get to taste and compare. After the demonstration, you'll cook an umami-packed meal with guidance from your host, and enjoy your delicious meal with sake and Japanese tea. After this class, you'll have learned how to infuse umami into any dish using dashi. Experience flow: - Arrive at the experience venue and meet your host - Watch a brief lecture on the five tastes and the concept of umami on a wide screen - Your host will demonstrate how to make three types of dashi (ichiban-dashi, niban-dashi and kombu-dashi) using both thick and thin shavings of dried bonito - Learn the basics of Japanese cuisine - Prepare oyakodon (a fluffy chicken and egg rice bowl) with guidance from your host - Enjoy your meal, which will include oyakodon, kombu tsukudani, boiled greens, miso soup, green tea and sake