豆腐作り教室
説明
豆腐は日本料理の中心的な食材です。約200年前の江戸時代には、豆腐料理は100種類の料理を紹介する本がベストセラーになるほど人気がありました。 豆腐は大豆から作られ、日本には100種類以上の大豆があります。私たちは、風味豊かで新鮮な、私たちが最も好きな種類の大豆を使用しています。おいしい豆腐を自分で作って、さまざまな豆料理を楽しんでみませんか？ クラスでは、豆腐と大豆料理の歴史について学ぶことができます。 クラス終了後は、体験の写真とレシピをお渡しします。 豆腐と大豆料理のすべてをお楽しみ下さい！
ツアーオプション
ハイライト
含まれるもの
旅行者の評価
重要情報
- 近くに公共交通機関があります
- アレルゲン警告の制限はメニューに基づいて適用されます。
レビュー(3)
This was such a fun experience! The husband and wife duo were so engaging and ensured we had a fantastic time. They were so patient and insightful when it came to the soy bean history as well as the process of making the tofu. I cannot wait to get home and try my hand at making my own tofu!
Thank you for your wonderful comments and high rating. Kujo Tokyo's experience service started with "tofu making." This is because we believe that soybeans, and tofu in particular, are the foundation of Japanese cuisine. We are delighted that you enjoyed it.
The experience was great! Not only did we learn how to make tofu from scratch, it happened to be the best tofu (without seasoning) that I’ve ever had!
Thank you for your prompt and wonderful comment. The quality of tofu is determined by the soybeans you use. Try different types. Of course, it's easy to make it from soy milk, but you can't choose the soybeans. There are substitutes for NIGARI (magnesium chloride), so I think it's relatively easy to find.
I am very glad we learnt how to prepare Tofu. It is an important element in Japanese gastronomy. The class was well structured with a theoretical part and a practical part. In the end there is a tasting of the tofu you cooked. The restaurant where the class happens is a classic Japanese place with Tatami. I recommend.
I'm glad you enjoyed it. I hope you'll try making tofu at home.
