Private Gluten-Free Japanese Cooking Class in Tokyo Japan

Japanese cuisine primarily uses rice as a staple foods and includes dishes made with fish, vegetables, tofu and seaweed, which are generally rich in gluten-free ingredients. However, many seasonings(such as soy sauce, miso, and mirin),coatings(such as tempura and fried foods), and processed foods (such as fish cakes and noodles)often contain wheat- derived ingredients. Therefore, in my class, I will teach you how to check ingredient labels and share tips and knowledge on incorporating gluten-free options into Japanese cuisine. You will learn various ways to incorporate traditional Japanese ingredients into glute -free menus and try cooking them yourself. And then let's enjoy tasting the dishes together!