理を料る90分 思考する料理教室 料理研究家松田美智子

“Thinking Cooking Class by Culinary Expert Michiko Matsuda”

The Japanese word for cooking, 料理 (ryōri), is written with characters that mean “to measure and understand the principles.”

The condition of the ingredients.
The flow of the seasons.
Your body and time today.

How do you read those principles, and which cooking method do you choose?

Do you cut it, or leave it whole?
Do you apply heat, or not?
Do you simmer it, grill it, or dress it?

Cooking methods are not merely techniques;
they are means of transforming principles into deliciousness.

You think carefully and choose the cooking method.
That’s why it turns out truly delicious.

What will be shared here is not just recipes,
but the foundation of cooking—understanding the principles and deciding the cooking method accordingly.

Please come and experience it together.

◎ Recipes for the Day ◎

• Bamboo shoot oyakodon (chicken and egg rice bowl)
• Nanohana (rapeseed blossoms) with mustard dressing
• Clear clam soup

“Principle” topic:
Order of adding seasonings — Sa, Shi, Su, Se, So (the traditional Japanese sequence of seasonings)
Particle size

◎ Bonus ◎

• Lightly pickled cabbage
• Items for sale:
  • Ununo Dashi Pack (Kanto Special)
  • Jizai Tools: knife, cooking chopsticks, cutting board (medium)

◎ Instructor Profile ◎

Michiko Matsuda – Culinary Researcher

Since 1993, she has led the Michiko Matsuda Cooking School.
Her classes, based on home cooking, are popular for their careful recipes that highlight seasonal sensibilities and the natural flavors of ingredients. She also produces functional and beautiful original cooking tools called “Jizai Tools,” provides recipes to media outlets, and has authored numerous books about food.