A Culinary Journey into the Heart of Japan

As I stepped into the quaint kitchen nestled in the heart of Higashiosaka, I was immediately enveloped by the warm, inviting aroma of soy sauce and mirin. The Japanese Seasoning Masterclass promised an immersive dive into the world of authentic Japanese flavors, and I was eager to explore the culinary traditions that have been a part of my heritage. Growing up in a multicultural household, I was no stranger to the delicate balance of flavors that define Japanese cuisine, but this experience offered a deeper understanding of the art of seasoning.

Our instructor, a former chef with years of experience at a Michelin Bib Gourmand izakaya, welcomed us with a smile and a promise to guide us through the creation of five traditional Japanese snacks. The kitchen was a harmonious blend of modern appliances and traditional tools, a testament to Japan’s ability to seamlessly blend the old with the new. As we donned our aprons, the anticipation in the room was palpable.

Mastering the Art of Washoku

The class began with an introduction to the essential ingredients of Japanese seasoning: soy sauce, mirin, and sake. Our instructor emphasized the importance of balance and harmony, principles that are deeply rooted in Japanese culture. We learned to grill, simmer, marinate, and pickle, experimenting with different ratios to achieve the perfect flavor profile.

The first dish we tackled was a Wasabi Garlic Potato Salad, a delightful fusion of creamy potatoes and the sharp kick of wasabi. Next, we prepared an Octopus and Cucumber Vinegar Salad, where the freshness of the cucumber complemented the tender octopus perfectly. Each dish was a testament to the simplicity and elegance of Japanese cuisine, where the quality of ingredients takes center stage.

As we moved on to Fish Tatsuta-age with Scallion Sauce and Simmered Yellowtail with Daikon, I was reminded of the meals my mother used to prepare, each bite a nostalgic journey back to my childhood. The final dish, Mixed Rice Onigiri, was a comforting end to our culinary adventure, a humble yet satisfying staple of Japanese cuisine.

Sake Pairing: A Symphony of Flavors

No Japanese meal is complete without sake, and our masterclass included a tasting of three distinct types. We began with two chilled sakes, Junmai and Junmai Ginjo, each offering a unique flavor profile that complemented the dishes we had prepared. The Junmai was robust and full-bodied, while the Junmai Ginjo was light and fragrant, a perfect match for the delicate flavors of our snacks.

The final sake, served warm, was a revelation. Our instructor explained how the temperature change altered the flavor, enhancing the umami notes and creating a rich, complex taste. As I sipped the warm sake, I felt a deep connection to the traditions and rituals that have been passed down through generations.

This masterclass was more than just a cooking lesson; it was a journey into the heart of Japanese culture, a celebration of flavors and traditions that have shaped my understanding of food. As I left the kitchen, I carried with me not only the skills to recreate these dishes but also a renewed appreciation for the art of Japanese seasoning. For those seeking to deepen their connection to Japan’s culinary heritage, I highly recommend this Japanese Seasoning Masterclass.