Kyushu Regional Cuisine Cooking Class
Discover more about Japan’s regional specialities and shochu from Southern island, Kyushu known as the Food Island!
Journey Through Japan – 九州 Kyushu (south of Japan)
Japanese cuisine has a great variety of dishes and regional specialities known as Kyodo Ryori which originate from their respective locally grown ingredients and traditional methods.
Kyushu is southern island of Japan. Kyushu’s great climate means it produces one fifth of Japans agricultural goods. It’s also known as the Food Island, and is famous for fresh seafood, mackerel (which you can eat raw), nori from the Ariake Sea, green tea, jidori (free range) chicken, kurobura (black pork) and shochu. And there are also many beautiful hot water springs called Onsen!
In this hands on cooking class, you will be served a complimentary drink and nibble on your arrival. Atsuko will introduce you the delicious recipes and histories from Kyushu where she has grown up. Let’s enjoy cooking, eating and drinking shochu!
Mizutaki nabe 水炊き鍋 in Fukuoka
A type of Nabe (hot pot) dishes where a selection of meat and vegetables are simmered in a large pot. It is usually cooked and served right on the table, sharing with family which means perfect dish to be enjoyed when the weather is cold. Fukuoka’s famous hot pot consists of chicken stock, chicken and vegetables, served with ponzu (citrus soy sauce).
Suko zuzhi 須古寿司 in Saga
A traditional celebration sushi of Shiroishi town where is famous for rice fields. This recipe has been sustained for over 500 years among the locals. First prepared by farmers as an offering to the local lord of the Suko region.
Buta no kakuni 豚の角煮 in Nagasaki
Buta no Kakuni is a braised pork dish which literally means “square simmered”. The origine of this dish is most likely Chinese dish as Nagasaki has long been an important trading port in Japan since 16th century, and because it is where Eastern and Western cultures mix, you will find many varieties of food there.
Hitomoji guru-guru 人文字ぐるぐる in Kumamoto
A locals’ favorite vegetable dish for its simplicity ever since. It’s been told that this dish was created at the request of the 6th Hosokawa Lord of Kumamoto. As part of a thrift ordinance put into effect to refinance the province, the Shogun demanded an economical and tasty side dish for his sake: so came this dish.
Drink: Served with Shochu (distilled alcohol) selected one type of shochu from Kyushu. Served in 3 ways: on the rocks, neat, or diluted with hot/cold water (it is common way in Japan to bring out the flavours)
Frequently asked questions
Q. I would like to book a class as a gift for someone – is this possible?
Yes, you can book either an individual space in a group session, or a private lesson. Please contact us for availability.
Q. If I wish to cancel my booking, how does it work ?
Bookings cancelled more than 14 days prior to the start of a course will be refunded. Alternatively you may transfer to another date free of charge. Bookings cancelled within 14 days of the start of a course are non-refundable and non-transferable, the only exception being if we are able to refill your place. If we are able to do so a full refund will be given, or you may transfer to another date. Refunds cannot be issued on any unattended classes without prior notice. Our Terms and Conditions.
Q. Do you have vegetarian dishes available?
Yes – When there is a mixed class, we will cook vegetarian dishes separately. Please advise us of your food preferences when you book the course. There are many vegan/vegetarian dishes that use soy product in place of meat or fish – this type of cooking is called Syojin Ryouri.
Q. I would like to arrange a special event for a group. Is this possible?
Yes – if you are planning for a surprise birthday party, team/corporate event, social occasion or celebration, we will bespoke your special cooking event! You can choose to hold your event at ‘The Grocery’ or in your own venue. Please contact us for pricing based on numbers.