Japanese Homestyle Cooking Classes


Kaoru Shibata

After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads.

Osechi – An Evolving Tradition

Continue reading “Osechi – An Evolving Tradition”

Celery and Honey Miso-dzuke

Continue reading “Celery and Honey Miso-dzuke”

Japanese Pickled Vegetables

Continue reading “Japanese Pickled Vegetables”

Real Vegetable-Only Kimchee

Continue reading “Real Vegetable-Only Kimchee”

Negi Toro and Avacado Yuzu Koshō Dohn

Continue reading “Negi Toro and Avacado Yuzu Koshō Dohn”


Continue reading “Gyūdon”

Onion and Wakame Salad

Continue reading “Onion and Wakame Salad”

Vinegar Onions

Continue reading “Vinegar Onions”

Big Flavor in a Little Jar – Yuzu Koshō

Continue reading “Big Flavor in a Little Jar – Yuzu Koshō”

A Delicious, Fast, Affordable Beef Bowl for a Summer Pick-Me-Up

Continue reading “A Delicious, Fast, Affordable Beef Bowl for a Summer Pick-Me-Up”

Green Ume Ponzu

Continue reading “Green Ume Ponzu”

Ume Miso Tōfu

Continue reading “Ume Miso Tōfu”

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