Kayanoya, a brand that sells a variety of seasonings and foods, with a focus on dashi, is highly popular among women who are particular about food, and is also widely known as a "gift that people will be happy to receive."

The Kayanoya brand is developed by the Kubara Honke Group, headquartered in Kasuya-gun, Fukuoka Prefecture. Its roots lie in a soy sauce brewery. In addition to Kayanoya, the group currently has other brands, including "Kubara," "Shobouan," "Hokkaido Kubara," and "Hokkaido Shobouan," all of which are high-quality seasonings and foods that will take your home cooking to the next level.

This popularity is not limited to Japan; tourists from all over Asia have learned about Kayanoya, which is gaining attention in Japan, and come to shop at the stores.

In response to this, Kubara Honke opened its first permanent overseas store in a city supermarket in Causeway Bay, Hong Kong in 2019. In addition, in order to deepen understanding of Japanese food culture, the company has been holding cooking classes on an irregular basis since 2023 to introduce how to use Kayanoya products.

The cooking class commissions instructors living in Hong Kong to provide recipes, and based on the concept of "from Japan to home," introduces recipes that include popular Hong Kong dishes other than Japanese cuisine, as well as recipes using seasonal Hong Kong ingredients.

On September 9th, a cooking class was held at City Supermarket, taught by Hong Kong-based chef Mayuko Okada.

Mayuko Okada is a chef who studied the basics of Japanese cuisine and kaiseki cuisine, as well as French cuisine at the Cordon Bleu in Paris, and specializes in not only Japanese cuisine but also modern Japanese cuisine that fuses various Eastern food cultures.

The day will begin with tastings of Kayanoya dashi, vegetable dashi, shiitake mushroom dashi, chicken dashi, and kelp dashi, followed by recipes using Kayanoya products, including chawanmushi (demo), grilled rice ball chazuke (practical), pan-fried salmon, caramelized soy sauce sauce, and crushed mushroom ponzu marinade (practical).

The next cooking class will be held by food and travel editor Gloria Chung on Saturday, November 2024, 11.

The contents of the day are as follows:

Two practical dishes: 2. Korean Andong Chicken Stew (chicken stock, two-stage aged soy sauce) XNUMX. Tuna tataki salad with dashi oil (Kayanoya stock, two-stage aged soy sauce)

・2 Demo Items: 2 Japanese dishes using Kayanoya products

◆Kayanoya Hong Kong Cooking School
To apply, go to Kayanoya Hong Kong's Facebook page.