KOKO OKUDA
<Introduction>
Koko Okuda is a food researcher specialized in Japanese cuisine with instructor qualification of Kinsa-ryu, and also in Italian cuisine.
I am very passionate about sharing my food experience and knowledge to people through various ways.
My activities include organizing fun cooking classes, writing food related articles often by visiting local producing area, and providing catering service.
<Koko's Cooking Class>
My cooking class is open to anyone who is interested in learning how to make a variety of Japanese and/or Italian dishes. Both Japanese and non-Japanese people are welcome, and participants will begin to learn basic skills of cooking Japanese food, which is the basis of KAISEKIRYORI (traditional simple meal served before tea ceremony).
Lessons start from a lecture about the day's menu and ingredients of seasonal choice before cooking since every dish and food has story behind. Then, we move on to a practical cooking session. I do demonstration and you follow by getting hands-on instruction. Once dish is ready, you enjoy tasting.
Normally I hold lessons at my apartment with a small group maximum 4 people only, which is good size for my cozy kitchen and to keep friendly atmosphere. I can also do a visiting lesson at a requested location like someone's house.
Lesson agenda can be flexible from basic course to fully customized lesson to meet students' personal interests or requirements, for example, to prepare for a home party etc.
Please feel free to contact me if you get interested in my lessons.
I'm more than happy if we could share a moment over food!
<Profile>
Graduated from Meiji Gakuin University, majored in Economics
Working experience as a business consultant at Arthur Andersen for 7 years
Since 2002,
- has visited Italy on a regular basis to learn Italian food
Since 2003,
- started to study traditional Japanese cuisine and obtained instructor qualification
Since 2007,
- started to hold Koko's cooking class
- started creating recipe and writing food articles
<Major Accomplishments>
http://www.sbfield.co.jp/salon/recipe/index.html
http://www.sbfield.co.jp/salon/calender/
http://www.meijitokachi.jp/recipe/cheese_dining/vol01.html
(I worked it from “vol1” to “vol12”)
<Contact >
Koko Okuda
E-mail address : [email protected]
Web site: http://chisou.typepad.jp
Twitter: http://twitter.com/KokoOkuda