Cook Japanese Katsu Curry at Home

Reiko Hashimoto

I grew up in Kyoto, the ancient capital of Japan. The food we ate at home was fresh and elegant, taking advantage of the delicious seasonal produce that grows on the surrounding mountains. Delicate ingredients like mushrooms and tofu were favourites of mine and still feature in many of my recipes today. I'm passionate about teaching Japanese cooking through my cookery school, books and now The Cookaway. I believe that the Japanese diet is one of the healthiest in the world, and offers us all a sustainable life-long way of eating well.

The joy of Japanese cooking is that when you master the basics, a whole new world opens up to you. My menus are easy to cook and are simple, nutritious and authentic. They have beautiful, subtle flavours and textures that may be unfamiliar but will quickly become favourites. My aim is to build your confidence and help you eat better. Try something different, trust your palette and see the amazing new places that The Japanese Cookaway will take you.

The Cookaway

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We’re a team of food-lovers who are passionate about bringing you exciting authentic world cuisines. It is our mission to make it easy for you to try cooking and eating something new.

Each Cookaway chef is chosen for their expertise in a particular cuisine and will have years of experience running kitchens, restaurants or cookery schools. Our chefs also have a strong passion for the heritage of the food they prepare, and an understanding of the way it is cooked and enjoyed in real homes.

Authenticity, quality, and variety are the principles we value most highly. Each and every ingredient we supply is carefully chosen by our experienced chefs because of its superior flavour or performance. We believe that a healthy diet is a balanced diet, so our head nutritionist ensures that all our recipes include plenty of fresh vegetables and a good balance of protein and slow-release carbohydrates.