Virtual Cooking Class with MUJI Canada

I am back to show everyone how to make a simple and healthy Japanese home dish – Carrot & Mushroom Seasoned Rice!

About this Event

Takikomi Gohan is a Japanese dish consisting of seasoned rice cooked with vegetables such as carrots, burdock roots, and sometimes chicken and konnyaku (a jelly made from a type of potato). Ingredients used for takikomi gohan differs from house to house and region to region.

As November is the main mushroom season across Canada, Vancouver-based cooking instructor Kimiko of Kimiko’s Kitchen will be teaching us how to make Carrot & Mushroom Takikomi Gohan using both fresh and dried mushrooms, and complete the meal with a healthy instant miso soup, miso dama, that can be customized using your favourite ingredients.

You’ll learn:

  • What is takikomi gohan?
  • How to prepare rice and cut ingredients
  • How to cook Carrot & Mushroom Takikomi Gohan on stove vs. rice cooker
  • How to make Miso Dama
  • Ways to serve takikomi gohan and miso soup
  • How to plate Japanese food for guests

Please register via

Virtual Workshop with MUJI

Onigiri (rice ball) is a Japanese food made from steamed white rice formed into triangular or cylindrical shapes, and often wrapped in nori (seaweed) which is then filled with various ingredients, such as bbq salmon, pickled umeboshi (plum), katsuobushi (bonito flakes) and more.

On September 26th, Saturday, I am instructing on how to make onigiri in three flavours: Tuna Mayonnaise, Ham & Corn, and Walnut & Miso (Vegan). We’ll use ingredients that you can easily get from your local supermarkets.

You’ll learn:

  • What is onigiri?
  • The basics of rice: a variety of rice and their properties
  • How to prepare rice for onigiri
  • 3 delicious yet simple onigiri fillings: Tuna Mayonnaise, Ham & Corn, and Walnut & Miso (Vegan)
  • How to make onigiri by hand

This workshop includes a downloadable recipe with ingredient guidelines so you can join in and make onigiri with us!


Pop-Up Japanese Izakaya Dinner by Kimiko @ Bridge Brewing

What could be better than Beer and Japanese izakaya fusion food! On Sunday March 10th, local Japanese cooking instructor Kimiko Suzuki is serving up fresh and delicious Japanese izakaya cooking partnering with Bridge Brewing Company.


Ticket includes: One seating

– Japanese Izakaya plate: Edamame, 2 Japanese side dishes, Rice based main dish

– One Bridge Brewing beer

– great conversation!

We will have two seatings on March 10th: 5:PM and 7:15PM.

Looking forward to seeing you! (Note: No sushi at this event) (Note: actual dishes may differ from photo)


Two exciting workshops at UBC Farm

Making Shio Koji and Shoyu Koji

About this Workshop

Looking to add more Umami to your cooking? Join local Japanese food expert Kimiko Suzuki in preparing the authentic Japanese seasoning “Shio Koji” and “Shoyu Koji” in this hands-on class. Shio Koji is an ingredient in Japanese cooking with a history of at least a few centuries that has been experiencing a resurgence in recent years for its versatility and amazing flavour. In Japanese, Shio means salt. Koji (also known as Koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages, and is an ingredient in miso, soy sauce, sake, mirin, rice vinegar, and much more. Shio Koji is packed with Umami and brings out the wonderful flavours of other ingredients. It can be used to marinate meat, season vegetables, or as a salt substitute in any dish. In this workshop, guests will learn how to use Shio and Shoyu Koji for cooking, have the chance to take them, and will make their own Shio Koji and Shoyu Koji (soy sauce Koji).

Date and Time

Wednesday, April 3 | 6:00 – 8:00 pm (2 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$60 ($53 student pricing) + GST

Making Daifuku Mochi

About this Workshop

Let’s learn how to make the delicious Japanese sweet snack, Daifuku! This sticky rice mochi snack is filled with sweet azuki anko red bean paste. As Daifuku and tea are the perfect combination, we will also learn about and taste a couple beautiful Japanese teas.

On the Menu to Learn About, Make, and Taste:

    • Traditional Daifuku
    • Strawberry Daifuku
    • Auzki Anko Paste
    • Green Tea

Date and Time

Saturday, May 11 | 2:30 – 4:30 pm (2 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$60 ($53 student pricing) + GST


Cooking classes at Gibsons and UBC Farm

Gibsons Public Market June 23rd 1:00-3:30pm $85/person (GST included)

  • Chirashi Zushi  (Chirashi Zushi” means ‘scattered sushi’ because all the delicious toppings are scattered or strewn over the rice just before serving.)
  • Authentic Miso soup
  • Green beans Gomaae

In this 2 1/2 hours hands on class, you will learn how to make fundamental components of popular Japanese dishes such as dashi stock and sushi rice, which can be used in a wide variety of other dishes such as miso soup, sushi rolls or my family favourite: chirashizushi.  And yes! One of very popular side dishes, Gomaae!

Gibsons Public Market (Kids class) July 14th 12:00-2:00pm $69/child (GST included)

  • Caterpillar sushi roll using avocado and cucumber
  • Temari sushi balls, round sushi with colorful topping

In this 2 hours hands on class, you will make your own cute caterpillar roll and temari sushi balls with colorful toppings sushi as cucumber, radish, avocado, pepper and more!

This is a very fun and educational cooking class and is a great opportunity for everyone to learn cooking and a few Japanese words!

Please contact us at to book your spot!

Japanese fermentation series at UBC Farm $45/guest (+GST)

  • Making Shio koji September 26th 6-8:30pm
  • Japanese pickles October 24th 6-8:30pm
  • Cooking with Sake kasu November 21st 6-8:30pm

Please check to register!


Team Building/Healthy eating Workshop

We are so excited to offer two new workshop, team building and workshop at your classroom. Please email me with any questions.

Team Building: Lunch & Learns or After work get together

We come to your meeting room for a hour and half “healthy eating” and “Eat outside of the box” talk! Our Lunch and Learns/After work get together are unique because not only do we do an engaging presentation, we teach everyone how to make delicious Onigiri, Japanese style rice balls with various fillings and taste our creation after. It is great way to catch up with your colleagues and have fun!
$650 for 20 people (food cost and compostable plates are included)
Healthy eating talk and Onigiri making at your classroom:
We come to your class room for an hour and talk about healthy eating and make simple and delicious onigiri. Our workshop is educational, fun and we all learn healthy eating and a bit of Japanese culture. The workshop is based on the BC ministry curriculum and standards.
$230/class (food cost and lots of fun are included)