Okonomiyaki (Hiroshima Style) Class by Noriko

*Class Cancellation Policy applies, please refer to the bottom of page

Have you ever tried Hiroshima Style okonomiyaki? If not, you're in for a treat!
Hiroshima style differs from the Osaka style you might be familiar with, as it features a thin layer of crepe and includes udon or yakisoba noodles within the layers.

During the G7 meetings in 2023, Hiroshima style okonomiyaki won over another fan, the British Prime Minister Rishi Sunak! Check out this article for more details. JapanTimes

In this class, we will teach you a traditional Hiroshima style okonomiyaki recipe using wheat flour, pork, and, of course, the delicious okonomiyaki sauce and mayonnaise.

If you have any food allergies, please let us know in advance. If not, we invite you to experience the joy of Japanese street food and immerse yourself in the cultural experience.

WHAT WILL YOU LEARN?
- How to make Hiroshima-Style okonomiyaki
- How to server and eat okonomiyaki

WHAT WILL YOU TAKE HOME?
- Recipes and hand outs
- Okonomiyaki made in class

WHAT TO BRING?
- x1 pen
- x1 apron
- airtight container to take home the food made in class

DETAIL

Length of Class: 2 hours
Venue: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

About Noriko

Passion for beans, grains, Tsukemono pickles and traditional Japanese cooking
Passionate about beans, grains, and traditional Japanese cuisine, Noriko is a dedicated advocate for the joy of cooking with ingredients from Hokkaido. As an experienced instructor for bean cooking with the JA Kitamirai Legume Promotion Association, Noriko has been sharing her expertise in this field for many years.

Since 1994, Noriko has been actively working to preserve Japan's traditional cuisine, and she serves as the Chairperson for the Red Rice Movement Executive Committee in Japan. She has designated the 1st and 15th of every month as "Red Rice Day" and distributes a bi-weekly newsletter as the Chairperson.

In addition to her love for bean and grain cooking, Noriko is also an expert in Japanese pickling and has made it a lifelong pursuit to teach traditional pickling methods at her Red Rice cooking classes.

Noriko has also expanded her field of expertise to food education, gaining experience as a nutritionist at the certified nursery school "Kokoro." She is dedicated to providing safe and secure school meals and upholding the motto of the school.

[Certifications]
Noriko holds the following certifications:

• Nutritionist
• Tofu Meister Cooking Certified Instructor
• Okara Revival Producer Certified Instructor
• Fermented Food Expert 1st grade
• Grains and Cereals Advisor
• Advanced Kanbutsu (dried foods) Maestro
• Dietary Education Tofu Instructor
• Tofu & Beauty Life Advisor
• Veggie Deco Salad Instructor
• Okara Konjac Meister
• Oriental Dietary Education Medicinal Herb Advisor
• Oriental Herbal Tea Advisor
• Vegetable Sommelier
• Pet Nutritionist
• Herb Coordinator
• Orthomolecular Nutrition Expert
  

With her extensive knowledge in nutrition and culinary arts, Noriko excels in promoting the benefits of healthy eating with a focus on traditional Japanese ingredients and cooking methods. Her diverse range of certifications reflects her dedication to her craft and her passion for sharing her expertise with others.

［主な活動］
豆と雑穀と野菜のコーディネーター
辻本キッチン主催
「こねくとごはん」の掲載料理家
赤飯運動実行委員長（毎月 1 日は、赤飯教室開催）

［所持資格］
栄養士/豆腐マイスター料理認定講師/おから再活プロデューサー認定講師/発酵食エキスパート１級/雑穀アドバイザー/かんぶつマエストロ上級/食育豆腐インストラクター/豆腐＆ビューティーライフアドバイザー/ベジデコサラダインストラクター/おからこんにゃくマイスター/東洋食育薬膳アドバイザー/東洋薬膳茶アドバイザー/野菜ソムリエ/ペット栄養管理士/ハーブコーディネーター/オーソモレキュラー・ニュートリション・エキスパート

［自己紹介］
豆と雑穀の料理のすばらしさを北海道より発信。JA きたみらい豆類振興会では、豆料理の講師を務める。

平成 6 年より日本の伝承料理を絶やさないために毎月 1 日と15 日はお赤飯を作る日として、毎月 2 回のメルマガを配信、赤飯運動実行委員長。

漬物づくりをライフワークとし、昔ながらの漬物の作り方をお赤飯教室にて伝える。

食育分野にもフィールドを広げ、安心安全な給食をモットーに認定こども園「こころ」の栄養士を経験。