HANG OUT VOL.5

The ABCs of cooking

Chapter 04

2025.1.21

Photo：Date

Text：Keisuke Kimura

Edit：Yuri Sudo

Special Thanks：ABC Cooking Studio

HANG OUT VOL.5

HANG OUT VOL.5The ABCs of cooking

Kaji Yuta starts cooking.

Even if you decide to "start cooking," beginners are afraid of holding a knife, don't want to fail, and don't know where to start. Before you know it, you'll find yourself heading to the convenience store and opening a delivery app... I understand, I totally understand! But it's okay. Stylist Kaji was like that until recently.

Chapter 04 | The ABCs of cooking

Yuuta Kaji

Born in Tokyo in 1974. After working as an assistant, she started her career as a stylist in 1998. While working in a wide range of fields including magazines, advertising, and movies, she continues to express herself in a variety of genres, including video production and writing, and in 2020 launched her own brand, SANSE SANSE. Although she had little experience in cooking, she began attending ABC Cooking Studio in 2023.

Instagram: ＠yutakaji_

This year, I'll do it!

On this day, Kaji and I visited ABC Cooking Studio, a cooking school with about 100 branches across Japan that is a proud Japanese company. They offer a wide variety of cooking classes, from beginner to advanced courses.

There is a wide variety of instructors and they are located in many places, so you can choose an instructor that suits you, or choose a location. What's more, first-timers can take a trial lesson for 550 yen.

The recipes are all ones that the product development department has arrived at through repeated trial and error. These recipes are quick, easy, and delicious, and you won't find them on YouTube or on any of the famous cooking recipe sites.

So, Kaji-san. Wanting to become a man who can cook, he has been attending this class since 2023. He has attended the class about six times so far. He hadn't cooked since "home economics class," so at first he didn't even know how to hold a knife, and even washing the dishes was a dangerous situation.

And at the start of the new year in 2025, he went to "ABC Cooking Studio" for the first time in a long while. "This year, I'm going to become a man who can really cook," he said, and off he went.

After wrapping around her a yellow apron, which she received as a birthday present, the lesson began. The instructor was Mr. Yada from "ABC Cooking Studio."

Teacher: Today we will be making stewed hamburger steak, a classic recipe from ABC Cooking Studio.

Kaji: Yes, thank you very much!

Teacher: The ingredients and the method of preparation are very simple. Finely chop half an onion and thinly slice the other half for the sauce. Then, mix the ingredients, form it, simmer and you're done.

Kaji: Do you only cut onions?

Teacher: That's right. Chopping is the highlight of today's lesson. Let's get started right away. I'll start by teaching you how to hold the knife and how to stand.

Kaji: I have farsightedness and can't see very well. Do you think it will be okay like this?

Teacher: Perfect. Now, let's chop up the other half. By the way, Kaji-san, how good are you at cooking?

Kaji: I'm a beginner. I really don't know anything.

Teacher: But you're very good!

Kaji: No, I'm not good at it at all! And the teacher is kind!

Teacher: That's a relief to see. Is this a new record for chopping this year?

Kaji: Definitely. This is the first time I've chopped anything this year.

*The photo was taken on Tuesday, January 7th.

Teacher: If the onions are coarse, they will leave gaps in the hamburger steak and the juices will leak out. So I had to work a little harder on this. This is the biggest trick to making a delicious hamburger steak.

Kaji: (Looking at the recipe paper) I have no idea what "a little" or "a pinch" means. What should I do?

Teacher: Two fingers is a little bit, and three fingers is one "tsu", "ma" and "mi". It's good to remember this. Next, knead the onion and minced meat well by opening and closing the kneader. How is it so far?

Kaji: It's probably easy.

Teacher: Today we're making cheese-in-hamburger steak, so we're going to put melted cheese inside. A whole slice. Put this in tightly and wrap it up.

Kaji: Isn't it incredibly big?

Teacher: This time there is cheese in it. From here, I'm going to hit the meat against both hands to remove the air. Are there any cracks?

Kaji: I think it'll probably be okay.

Teacher: Removing the air is also important. If you don't remove the air, it will crack, and the cheese will erupt and the meat juices will come out. If it has a smooth surface like Kaji-san's, it's perfect.

Kaji: Is it almost over?

Teacher: No need to worry about that. We'll start grilling the hamburger steaks now.

Kaji: Oh.

Not only does he cook the food, but he also teaches us everything related to cooking, such as washing the cooking utensils and choosing the right plate for the food. During the interview, Kaji was busily washing the dishes while waiting for the hamburger steak to cook.

Not only does he cook the food, but he also teaches us everything related to cooking, such as washing the cooking utensils and choosing the right plate for the food. During the interview, Kaji was busily washing the dishes while waiting for the hamburger steak to cook.

Teacher: Now for the highlight, part 2. Let's turn it over.

Kaji: Hey!

Teacher: Wow, that's great! Once it's browned, take it out and put it on a tray. If you try to cook it at this thickness, it won't get cooked all the way through, so let it rest for a bit and cook it through. Next, make the sauce.

Teacher: The heat is off now, but I'm going to make a sauce in the same frying pan. Use surface tension to add the seasonings. Even if you follow a recipe, the flavor can be a little off, but if you measure it out properly, it will come out perfectly.

Kaji: Oh.

Teacher: Okay, Kaji-san, let's put the hamburger back in the pot. Then pour the sauce on top, cover and simmer, and it's done!

Kaji: I don't really feel like I've made it at all...

Teacher: I didn't do anything! Kaji-san did almost everything. Well done!

Let's try it! And what are our goals for this year?

-How does it taste?

Kaji: It's just plain delicious. I'm not just saying this to flatter you, it's really good.

-What made you decide to attend ABC Cooking Studio?

Kaji: There's a time when your life changes, and when you're in your 30s, it's fine to eat out. But at this age, it's hard to eat out every day. Also, I've always wanted to be someone who can cook.

-Have you had any cooking experience before that?

Kaji: Really 0. Since home economics class.

-Was ABC Cooking Studio your only choice?

Kaji: I have some acquaintances who run cooking classes, but they are all advanced cooks. In that case, "ABC" is the only choice. In the first place, cooking classes = "ABC", right?

What did you study first?

Kaji: At first, I made meat and potatoes in a trial lesson for 550 yen. At first, I didn't even know how to cut vegetables. So, the important thing is to review at home. Otherwise you won't remember.

-Has your personal life changed since then?

Kaji: I think the thing I've realized most since joining ABC is how close I am to knives. Before, I didn't have a knife at home, but after I bought one at the cooking class, I started peeling fruit myself even when I wanted to eat something. That was a big step forward.

-Do you feel like you've grown?

Kaji: For example, I can now make simple things like curry. I can also quickly fry meat or make fried eggs. I couldn't do such simple things before.

-Will you start cooking more seriously in 2025?

Kaji: That's what I'm thinking. I'd like to host a home party myself. Because I love entertaining people!

- Mr. Kaji, do you set any goals for the new year?

Kaji: Every year, I have a New Year's party where I get together with my close friends and we talk about our goals for the year. We all announce our big goals and our small goals.

-Did you check to see if you achieved your goals last year?

Kaji: That's right. Last year was when I started learning to cook, so my goal was to have a cherry blossom viewing party at home and serve food, but I still haven't achieved that goal (laughs).

-Have you decided on your goals for this year?

Kaji: Speaking of small goals, one is that I want to learn to cook. Also, it's really nothing special, but a friend of a friend has a girl who is crazy about trends. She works in a similar field to me, and she likes trendy photographers. She started asking me for my contact information (laughs). I want to be the one to get hooked on girls who like trends.

- Kaji-san, do you also want to start something new at the beginning of the year?

Kaji: I'm already 50, so I don't think there's much new to me. Rather, I'm at an age where I have to come to terms with the things I've overlooked or failed to face (laughs).

-Did you have that when you were younger?

Kaji: I think there was.

- Kaji-san, once you set a goal, are you able to achieve it?

Kaji: It depends on the quality of the goal. It's half and half. But I don't set goals because I don't want to be tormented by them. I think it's better to just live each day to the fullest. Also, I try not to be cocky. I try not to make any mistakes.

- Have you decided on your big goal for this year yet?

Kaji: I just thought of it, but I can't really say it. At the end of 2025, maybe my environment will be different from now. I feel like I might not have achieved it, but I might have. It's a bit of a mixed bag. But I'm planning to work really hard on cooking!

At the start of the year, everyone wants to try something new. It's almost like it's in our genes. And if that "something" is cooking, then you might be right.

It's much more economical than eating out and it's also healthier. You'll start to pay attention to each ingredient, and the seasoning shelves at the supermarket will be as fun as looking at clothes in a shop. It's also a shortcut to becoming a gourmet. Above all, people who can cook quickly are hip.

However, you shouldn't be too ambitious. Let's start with something like "Just one dish every weekend." Or go to "ABC"!

information

[Trial lesson procedure]

First, take a trial lesson, and then our staff will give you instructions on how to join.

1. Reservation: Select your preferred food menu, studio, and date, and make a reservation.

② Check-in: Go to the studio on the reserved date and time and check-in.

③ Trial lesson & explanation: Take a lesson directly from the teacher. Also, receive an explanation about the course and how to join.

④ Tasting: Sample the dishes made in the trial lesson.

[Notes]

*This course is aimed at those taking ABC Cooking Studio lessons for the first time.

*Only those who are at least 130cm tall and in the fourth grade of elementary school or older can participate.

*If you do not arrive on time for the class, you may be denied entry.

*Please read and agree to the Privacy Policy and 1-day lesson terms of use before applying.

*Online reservations must be made by 5:00pm the day before the lesson.

*This lesson is a trial lesson for the purpose of recruiting new members. We will provide you with information on courses, fees, etc.

*In order to receive information about ABC Cooking Studio's courses, fees, and how to join, please note that those under 18 and those up to high school age must attend the lesson accompanied by their legal guardian.

*Lessons are in a pair format.

[Reservation site]

https://www.abc-cooking.co.jp/trial/lesson/menu/

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