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CONFIRMED WORKSHOP DATES
November 7 &
December 5, 2026
Both Saturdays · Kama-Asa Kappabashi, 4F Kitchen Space
More dates are planned approximately once a month from 2027.
SESSION 01
Registration opens at 10:45.
11:00～13:00
SESSION 02
Registration opens at 14:15.
14：30～16：30
A TASTE YOU CAN TAKE HOME
Japanese cooking feels easier when you understand the seasonings.
Soy sauce, miso and dashi are the quiet foundation of Japanese home cooking. In this welcoming workshop, you will watch a friendly demonstration, taste the seasonings and complete simple hands-on steps using ingredients prepared in advance. It is an easy way to discover recipes you can enjoy again at home.
Hosted by Demachi Hisaya in Asakusa, with support from Fundodai Co., Ltd., a Japanese seasoning maker founded in Kumamoto in 1869.
Your Workshop Host
Ayako Hamasaki
MEET YOUR INSTRUCTOR & TEAM
Ayako Hamasaki and our team will welcome you.
Ayako Hamasaki will lead the workshop with clear demonstrations and a relaxed pace. The Demachi Hisaya and Fundodai team will be there throughout the session to help you prepare the dishes, discover the seasonings and enjoy the experience with confidence.
YOUR HOST & SUPPORTER
We are a soy sauce and miso manufacturer based in Kumamoto, Kyushu, established in 1869.
Demachi Hisaya welcomes you into the world of Japanese seasonings and home cooking. Fundodai supports the experience with the soy sauce, miso and dashi traditions behind every dish.
DEMACHI HISAYA
2-25-9 Nishiasakusa, Taito City, Tokyo 111-0035
HOSTED BY
SUPPORTED BY
FIRST WORKSHOP MENU · NOVEMBER 7
（The next month is December 5）
Three warming dishes from the Japanese home table.
The first workshop centers on miso and dashi, with recipes selected to be delicious here and practical at home.
FIRST WORKSHOP MENU · NOVEMBER 7
11/7
The next month is December 5th.
01
02
03
鮭のちゃんちゃん焼き
（Salmon Sautéed with Miso and Butter）
茶碗蒸し
（Steamed egg）
味噌汁
（miso soup）
Cook salmon and vegetables in a savory-sweet miso sauce—a comforting dish that is easy to enjoy again at home.
Assemble a silky Japanese steamed egg custard and discover how dashi creates its delicate umami flavor.
Discover how dashi and miso come together with Nankan-age, a crisp fried tofu specialty from Kumamoto.
This is the planned menu for November 7. Ingredients may change slightly depending on availability.
Menu may change depending on the season and ingredient availability.
Image for illustrative purposes only.
SOY SAUCE · MISO · DASHI
Discover the flavors behind everyday Japanese cooking.
Taste, compare and learn what each seasoning does. You will leave with a clearer sense of how to balance umami, saltiness and sweetness in your own kitchen.
WHAT YOU’LL EXPERIENCE
Two relaxed hours of tasting, making and sharing.
Rather than following a minute-by-minute class schedule, the workshop moves at a comfortable pace within the two-hour session.
01
Watch a friendly demonstration
Ayako shows the key steps and explains how the seasonings bring each dish together.
02
Prepare the dishes together
Use ingredients prepared in advance for simple hands-on steps such as mixing, seasoning, assembling and heating.
03
Discover Japanese seasonings
Taste miso, dashi and soy sauce, and learn how they create balance in everyday Japanese home cooking.
04
Sit down and enjoy
Share the meal you made, ask questions and take home an English recipe guide and a small souvenir.
COOK IN TOKYO’S KITCHEN TOWN
Kappabashi is part of the experience.
Known for its specialist cookware and kitchen shops, Kappabashi is where Tokyo’s food professionals and curious cooks come to explore the tools of the trade.
Your class takes place in the 4F Kitchen Space at Kama-Asa, right in the heart of this historic kitchenware district.
VENUE
Kama-Asa Kappabashi · Knife Shop Building, 4F
2-24-1 Matsugaya, Taito City, Tokyo 111-0036
UPCOMING WORKSHOP DETAILS
Two dates are now confirmed.
Choose November 7 or December 5. From 2027, we plan to continue the workshop approximately once a month, with dates announced as they are confirmed.
PRICE · TAX INCLUDED
ONE PARTICIPANT
￥10,000
The per-person price includes ingredients, the meal, an English recipe guide, a seasoning gift and a Demachi Hisaya original apron. The apron is available in one size.
First date
Saturday, November 7, 2026
Second date
Saturday, December 5, 2026
Session 1
Registration: 10:45 AM -
11:00–13:00
Session 2
Registration: 14:15 AM -
14:30–16:00
Location
Kama-Asa Kappabashi · 4F Kitchen Space
Instructor
Ayako Hamasaki
Language
English support
Format
A guided workshop using prepped ingredients, open to everyone—even Japanese cooking beginners.
Included
Ingredients, meal, English recipe, seasoning gift & one-size Demachi Hisaya original apron
Allergens
Contains soy and wheat
Monthly Workshops Will Continue in 2027
The workshop will continue in 2027, with sessions planned approximately once a month. The schedule is currently being finalized, and new dates will be announced on this page as soon as they are confirmed.
Per person · tax included
WORKSHOP INQUIRIES
Email us to request a place.
￥10,000
(tax included)
Meal, recipe guide, seasoning gift & one-size original apron included
To get started, please tell us the following. Our team will reply by email with availability and the next steps.
Your preferred date: November 7 or December 5
01
Future Airbnb booking: We are preparing an Airbnb listing, subject to Airbnb’s review and approval. For the upcoming workshops, please contact us by email.
