Cooking × Kitchen Appliances × Sharing｜Delicious Moments in the Experience Kitchen
ExperienceKitchen
From cooking and hands-on appliance experiences to sharing moments around the dining table,
Experience the Joy of Time Spent in the Kitchen
Let's Cook Together,
Let's Experience the Joy of the Kitchen Together
The True Warmth.
From hands-on cooking and practical appliance demonstrations to conversations around the dining table, we hope everyone who visits our Experience Kitchen can truly discover how kitchen appliances seamlessly fit into everyday life.
Event Highlights
Our Experience Kitchen event has come to a wonderful close! Thank you to everyone who joined us for cooking, connecting, and sharing. Together, we created beautiful memories and unforgettable moments in the kitchen.
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EXPERIENCE-KITCHEN
Experience Kitchen
From cooking demonstrations and hands-on appliance experiences to memorable highlights from the event, relive the wonderful moments of our Experience Kitchen through this video.
VIEW PLAYLIST ↗Recipes from This Event
A collection of key ingredients, cooking methods, and recommended appliances used to prepare the dishes during this Experience Kitchen event.
※ The temperatures and cooking times provided in these recipes are for reference only. Actual settings may vary depending on the quantity and thickness of the ingredients, as well as the appliance used. Please ensure that all meat and seafood are thoroughly cooked. Exact ingredient quantities were not provided in the original recipes, so please adjust the amounts according to your needs.
Steamed Vegetable Salad with Tofu and Shiso Dressing
食材
- 4–5 varieties of seasonal vegetables (okra, baby corn, brown beech mushrooms, broccoli, corn, etc.)
- Tofu, as needed
- Shiso leaves, as needed
- Kombu soy sauce, as needed
- Mustard seeds, as needed
作法
- Select 4–5 varieties of seasonal vegetables, wash thoroughly, and cut into bite-sized pieces.
- Place the vegetables in a steamer and steam for about 10 minutes, or until fully cooked.
- Place the tofu, shiso leaves, kombu soy sauce, and mustard seeds in a blender and blend until smooth.
- Drizzle the tofu and shiso dressing over the steamed vegetables and serve.
Miso-Glazed Grilled Pork Chop
食材
- Pork ribs, as needed
- Shio Koji (Salted Rice Koji), as needed
- Grated ginger, as needed
- Minced garlic, as needed
- Soy sauce, as needed
- Honey, as needed
- Miso paste, as needed
- Rice wine, as needed
作法
- Marinate the pork ribs with shio koji, grated ginger, minced garlic, and soy sauce. Refrigerate overnight or for at least 3 hours.
- Slow-roast in the oven at 150–160°C for approximately 1.5 hours, until the meat is tender.
- Mix the honey, miso, ginger, and rice wine until well combined, then brush the mixture evenly over the surface of the pork ribs.
- Increase the oven temperature to 200°C and roast until the surface is lightly charred and golden brown.
Grilled Chicken Meatballs with Onsen Egg
食材
- Boneless, Skinless Chicken Thigh Meat – As Needed
- Shio Koji (Salted Rice Koji), as needed
- Grated ginger, as needed
- Shiso leaves, as needed
- Teriyaki Sauce – As Needed
- Eggs – As Needed
作法
- Mince the chicken thigh meat, then mix with shio koji, grated ginger, and shiso leaves until well combined. Shape the mixture into round meatballs.
- Bake at 180°C for approximately 15 minutes, or until fully cooked.
- Brush with teriyaki sauce, then return to the oven and bake for approximately 3 more minutes.
- Cook the eggs at a low temperature of 65°C for approximately 45 minutes to make onsen eggs. Serve alongside the chicken meatballs.
Baked Seafood Gratin
食材
- Flour – As Needed
- Butter – As Needed
- Milk – As Needed
- Squid – As Needed
- Shrimp – As Needed
- Crab Meat – As Needed
- Whitebait – As Needed
- Shredded Cheese – As Needed
作法
- Melt the butter in a pan and stir in the flour to make a roux. Gradually add the milk, stirring continuously until a smooth white sauce forms.
- Sauté the squid, shrimp, crab meat, and whitebait separately until fully cooked.
- Mix the seafood with the white sauce until well combined, then transfer the mixture to a baking dish.
- Sprinkle shredded cheese evenly over the top, then bake at 180°C for approximately 15 minutes, or until golden brown.
Plain Steamed White Rice
食材
- White Rice – As Needed
- Water (1:1 Volume Ratio of Water to Rice)
作法
- Rinse the white rice thoroughly. No pre-soaking is required.
- Add the rice and water to a container at a 1:1 ratio.
- Steam for approximately 30–40 minutes.
- Remove from the steamer and gently stir the rice to check if the center is fully cooked. If not, continue steaming until done.
Japanese Tofu Dango
食材
- Tofu, as needed
- Glutinous Rice Flour – As Needed
- Caramel Sauce – As Needed
- Roasted Soybean Flour (Kinako) – As Needed
作法
- Mash the tofu until smooth, then add the glutinous rice flour and knead into a dough.
- Divide the dough into small portions and roll each into a ball.
- Microwave until fully cooked, achieving a soft and chewy texture similar to boiled tangyuan (glutinous rice balls).
- Drain off any excess water, then place in the oven and bake briefly until lightly golden brown.
- Drizzle with caramel sauce and sprinkle with roasted soybean flour (kinako). Serve and enjoy!
