<strong>Japanese Street Food with Kei Shiba</strong></br> Sunday 2nd May 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Japanese Street Food with Kei Shiba
Sunday 2nd May 2027

£140.00

10 in stock

10 in stock

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Sunday 2nd May 2027 | 9.30am – 12.30pm

Come back to the Japanese kitchen with Kei for another hands-on class exploring the flavours and techniques of everyday Japanese cooking.

This time the menu has a lighter, spring feel, with handmade gyoza alongside fresh seasonal ingredients and some wonderfully punchy Japanese flavours.

Using local and seasonal ingredients wherever possible, dishes may include:

  • Japanese Gyoza – learn to fill, fold and cook these irresistible Japanese dumplings, with pork, prawn or vegetable fillings
  • New Potato, Chicken and Chive Salad with Soy Wasabi – finely julienned and lightly blanched new potatoes with shredded chicken and seasonal chives in a punchy soy and wasabi dressing
  • Renkon no Kinpira – lotus root cooked kinpira style for a wonderfully savoury, slightly sweet dish with plenty of texture

Kei will introduce you to more of the ingredients and techniques at the heart of Japanese cooking, showing you how contrasting flavours and textures come together to create beautifully balanced dishes.

You don’t need to have attended our earlier Japanese Street Food class to join us for this one –  each class stands completely on its own.

 

 

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.

Unfortunately, we’re unable to cater for special dietary requirements on this class. We warmly recommend taking a look at Niki Webster’s classes, which are able to accommodate most dietary requirements.