Japanese Cuisine: The Art of Katsudon Teishoku - Wednesday, November 11, 2026

📅 Wednesday, November 11, 2026

🕒 Time: 7:00 PM - 10:00 PM

📍 Location: Via Silvio Spaventa n. 9 Bergamo

🎙️ Chef: Yumi Katsura

Discover the essence of authentic Japanese home cooking. Learn to prepare the perfect Katsudon and compose an authentic "Teishoku" menu, balancing flavors, textures, and nutrients according to the tradition of the Land of the Rising Sun.

Immerse Yourself in Japanese Teishoku Culture

Much more than just a meal, Teishoku is a culinary philosophy based on the ancient concept of 「一汁三菜 (ichijū-sansai)」, or 「one soup, three side dishes」.

This traditional combination, designed to naturally balance nutrients, consists of:

• 主食 (Shushoku): Rice, the main dish.

• 汁物 (Shirumono): A hot soup.

• 主菜 (Shusai): The main course (meat or fish).

• 副菜2品 (Fukusai): Two vegetable or pickled side dishes.

The magic of Teishoku lies in its variety: each dish is prepared using a different cooking technique (frying, boiling, dressing, marinating), creating a unique harmony of flavors and textures.

What you will learn in this lesson

In this practical lesson, we will guide you step by step in preparing from scratch one of Japan's most beloved "comfort food" dishes: Katsudon, served within its traditional Teishoku set.

We won't just cook: we will compare Japanese and Italian ingredients and techniques to help you deeply understand the foundations of this cuisine. You will learn:

• The art of Dashi (the essential broth).

• Japanese frying techniques.

• The secret to perfectly balancing seasonings.

THE DETAILED MENU 

1. Katsudon: The Winning Cutlet

You will learn the perfect technique for breading pork loin using real Panko (soft, coarse-flaked breadcrumbs), which gives it an inimitable crispness. The cutlet, freshly fried, will then be lightly cooked in a warishita – a delicious sweet-salty broth made from dashi, mirin, and soy sauce – and finally bound with a perfectly cooked, soft, and semi-liquid beaten egg. All served over a steaming bowl of rice.💡 Fun Fact: The word "Katsu" refers to the Japanese verb 「勝つ」 (katsu = to win). For this reason, Katsudon is traditionally eaten as a good luck charm before exams or competitions!

2. Traditional Miso Soup (Potatoes, Onion, Wakame)

We will prepare an authentic dashi broth together with kombu seaweed and katsuobushi. We will add potatoes and onion, combined with rehydrated wakame. You will learn the "family secret": when and how to dissolve miso without losing its precious aroma. A taste that feels like "home."

3. Sesame Spinach (Hōrensō no Goma-ae)

A simple but iconic side dish. We will blanch the spinach, cool it to maintain its color, and season it with a Japanese sauce made from ground toasted sesame, soy sauce, and sugar. You will master the technique of 「和える (aeru)」 – seasoning ingredients with a sauce to enhance their natural flavor.

4. Asazuke (Instant Quick Pickles)

Freshly thinly sliced vegetables (cucumbers and more), massaged with vinegar and soy sauce. You will learn how a quick marinade maintains their crisp and fresh texture, perfect for cleansing the palate and refreshing it between bites.

The course value includes:

• 3-hour practical lesson.

• All necessary ingredients.

• Apron for use during the course.

• Paper recipe book to replicate the recipes at home.

• Final tasting of the prepared dishes.