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.

Honey Apple Kinton

Continue reading “Honey Apple Kinton”

Kōhaku Ume Daikon and Uzura

Continue reading “Kōhaku Ume Daikon and Uzura”

Surumeh Ninjin

Continue reading “Surumeh Ninjin”

Shiokōji Chicken Hōshomaki

Continue reading “Shiokōji Chicken Hōshomaki”

Mosaic Sushi

Continue reading “Mosaic Sushi”


Continue reading “Gyōza!”

Vegetable-Only Kimchee

Continue reading “Vegetable-Only Kimchee”

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”

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