Niseko Gourmet is a rich resource for Japanese cooking enthusiasts in Kutchan Town providing cooking classes and knowledge of ingredients. Cooking workshops at Niseko Gourmet hosted by Sachiko Kageyama. These exceptional classes run from 11am to 2pm on Monday, Thursday and Friday during the winter ski season. All participants will be given a recipe folder including over 25 recipes from the Niseko Gourmet Recipe Book at the conclusion of the course. Course One is a workshop for traditional Japanese dinner cooking including preparation of miso soup, tsukemono (Japanese pickles), a main dish and a side dish. Main and side dishes can be chosen from various options. You will learn how to cook a traditional Japanese home dinner and learn great tips such as the difference between red and white miso, how dashi (additional flavors in miso soup) is made, the various kinds of tofu and explanations on other simple Japanese ingredients. Choices on main dishes include Niku Jaga (Japanese beef and potato stew), Okonomiyaki (Japanese savory pancake with toppings of vegetables, seafood and pork), Nabe (hot pot dishes), Teriyaki chicken, Yaki soba (Japanese stir fried noodles) and Gyoza (Japanese steamed or fried dumplings). Side dishes options include Chawan Mushi (savory Japanese custard), Agedashi dofu (deep fried tofu with dashi stock based sauce and grated radish) and boiled spinach with sesame on top. Course Two is designed to learn how to cook traditional Japanese lunch including preparation, plating, arranging and partaking in lunch dishes. Lunch dishes come with a bowl of miso soup, a bowl of rice, tsukemono and a main dish. You can choose one of main dishes from Yaki udon (stir fried udon noodle), Yaki soba (Japanese stir fried noodle), Udon salad (salad of fresh vegetables with cold udon; its dressing can be one of Japanese dressing or ponzu vinegar), Onigiri (Japanese rice balls) and Tuna spaghetti with ponzu sauce. At the second half of the workshop, you will join a shopping tour to a local supermarket with themes around fresh produce, shelf-stable pantry items and prepared foods. The aim of the supermarket tour is to demystify many of the unfamiliar ingredients lining the Japanese supermarket shelves, and provide ideas on cooking with Japanese ingredients. Cooking workshop session fee is 8,000 yen per person including transport from your accommodation to the cooking studio. Each class accommodates up to six people.