ウェブサイトとは何ですか？

At home with Nahoko

ホーム
日本
Kunitachi, Tokyo
At home with Nahoko

Japanese Cooking/Language class at a cozy home in Kunitachi,Tokyo

20/08/2026

Last night I taught an Italian couple how to make two kinds of gluten-free gyoza: vegetarian and chicken.
We chatted a lot and shared many laughs throughout the class, making it another wonderful day.
I’m really proud of my gluten-free gyoza wrappers—they are genuinely delicious. Most store-bought gluten-free gyoza wrappers are full of additives and have a chemical taste and a paper-like texture. Mine are made from scratch and have the taste and texture of real gyoza wrappers. In my class,you can get the skill to recreate at home.

19/08/2026

Yesterday, I took my third class in a commercial course on making gluten-free sweets from raw rice — and we made financiers!
I still can’t believe these delicate, delicious financiers are made from raw rice. You would never guess they’re made without wheat!

And today, my Italian students coming to my gluten-free gyoza class will get to taste them. Lucky them! 😋

I can offer this class if you are interested!

17/08/2026

Our second gluten-free afternoon tea at The Kitano Hotel with my beloved French couple friends.
It was supposed to be a two-hour afternoon tea, but once we started talking, we completely lost track of time. Four hours of nonstop talking, laughing,ーーーand luckily the hotel never once asked us to leave! 😂
Meeting these two wonderful people through my work is truly one of the beautiful things that has happened in my life. I’m so grateful that our paths crossed. ❤️

16/08/2026

I was so happy to have a ramen class with an old friend and her daughter, who came all the way from Takasaki especially to join my class! My husband also joined it and we had a really great time.
My friend and I worked together at the same company when we were in our twenties, and the last time I saw her daughter, she was just a baby. So, it had been about 18 years since I had last seen them.
It was really interesting and fun to chat with my friend's daughter now that she's all grown up. I'm also friends with her husband, who is a chef.
I found out that he opened a wonderful French restaurant,Petit Chambre in Takasaki at the end of last year. I absolutely have to go and visit it!

12/08/2026

I decided to make a different curry every week, bring it with other pre-cooked foods to my parents' house in Kamakura and share a meal with them.
Last month, my father spent three weeks in the hospital. Fortunately, he was able to return home afterward, but he now relies on long-term care services. The person who has the hardest time, however, is my 84-year-old mother, who lives with him and takes care of him every day.

I used to travel to Kamakura two or three times a week to help them between work commitments. It takes two and a half hours each way, but I often ended up arguing with my father or mother.
So I decided to visit only once a week and bring curry with me.
Buying ingredients and cooking at their house is quite exhausting. If I make the curry the day before at my kitchen, freeze it, and bring it with me, I don't have to worry about it spoiling in the summer heat.
I also bring frozen cooked rice and precooked udon noodles that only need to be reheated. That way, they can enjoy the curry on the day I visit and then use the leftovers to make curry udon the following day.

Curry is a wonderful dish. There are so many varieties—Indian, Thai, Vietnamese, Sri Lankan, and many more—that it never becomes boring. Once I've decided to make curry, I no longer have to spend time wondering what to cook.
And of course, curry contains a wide variety of spices. Turmeric, in particular, is believed to have benefits for cognitive health and may help reduce the risk of dementia.

I think this is one of my best ideas. It allows me to spend time with my parents, helps reduce the burden of meal preparation a little and gives them something delicious to look forward to every week.

11/08/2026

I held an online Halal ramen class this morning. How amazing to cook together from different kitchens in different countries! 🌏🍜 My student is an Indonesian living in the United States, but she joined the class from her hometown in Indonesia.
Please take a moment to read her wonderful review below:

“Today, I enriched my cooking experience by taking an online course on making ramen noodles from scratch. 🍜
We actually started making the broth last night, which turned out to be the longest part of the course. It takes patience, time, and attention to detail to build that deep, rich flavor.
I had originally planned to take this course in person in Japan during my Asian trip, but unfortunately, my e-passport wasn’t completed in time. I truly appreciate the chef’s flexibility in allowing me to take the course online instead.
And this chef was very strict! 👨‍🍳 We were not allowed to have anyone else in the kitchen during the class. If another person entered the kitchen, the course would immediately be terminated! 😁
It was definitely a unique learning experience, and I’m grateful that I still had the opportunity to learn the traditional process—even from a distance.”

09/08/2026

Another fun Gluten-free Ramen class for a lovely couple from 🇬🇧

06/08/2026

Regular ramen class with a mother and son from France today. I really enjoyed talking with them in English and practicing my limited French.

I've been studying French for four or five years, but I still can't seem to speak it, and I'm starting to get frustrated with myself.
After today's class, I came up with an idea: what if I wrote down only the key explanations I regularly give in my classes in French and simply read them aloud whenever I have French guests?
If I keep doing that over and over again, I might eventually be able to say them without looking at my notes.
Then I suddenly remembered something I had completely forgotten. When I started teaching cooking classes in English nine years ago, I did exactly the same thing—even in English!

01/08/2026

The 4th monthly private class was all about making gyoza from scratch!
We made a total of 40 gyoza. While traditional gyoza filling is usually made with pork, I use chicken thigh instead because I don't eat pork.
They turned out absolutely delicious, and it was so much fun making them together!

28/07/2026

A wonderful Gluten-Free Ramen Class today with a father and daughter from Italy 🇮🇹

We had great conversations about a wide range of topics, not just cooking.

住所

Kunitachi, Tokyo