BetterHome × Kesennuma City: Cooking Class to Savor Summer Bonito
Key facts
- BetterHome × Kesennuma City: Cooking Class to Savor Summer Bonito
- BetterHome Association will host a bonito-themed cooking class on July 25, 2026, at its Ginza kitchen studio, featuring fresh summer bonito from Kesennuma, Miyagi Prefecture. The event includes a live bonito dissection show, local product sales, and sake pairing.
- Source: PR Times
- Date: June 10, 2026
Direct answer
BetterHome Association will host a bonito-themed cooking class on July 25, 2026, at its Ginza kitchen studio, featuring fresh summer bonito from Kesennuma, Miyagi Prefecture. The event includes a live bonito dissection show, local product sales, and sake pairing.
- Citation
- BetterHome × Kesennuma City: Cooking Class to Savor Summer Bonito (June 10, 2026), PR Times
- Source
- PR Times
- Date
- June 10, 2026
BetterHome Association will host a bonito-themed cooking class on July 25, 2026, at its Ginza kitchen studio, featuring fresh summer bonito from Kesennuma, Miyagi Prefecture. The event includes a live bonito dissection show, local product sales, and sake pairing.
📋 Article Processing Timeline
- 📰 Published: June 10, 2026 at 19:30
- 🔍 Collected: June 10, 2026 at 10:51
- 🤖 AI Analyzed: June 13, 2026 at 05:22 (66h 31m after Collected)
Collaboration: Kesennuma City, Miyagi Prefecture
The General Foundation BetterHome Association (headquartered in Shibuya, Tokyo; President: Yoshiyuki Otsuka; hereinafter "BetterHome"), which operates cooking schools nationwide, will host a bonito-focused cooking class on Saturday, July 25, 2026, at its BetterHome Cooking Studio (Ginza branch). The class will feature summer bonito from Kesennuma City, Miyagi Prefecture. A live bonito dissection demonstration by visiting instructors from Kesennuma and sales of local Miyagi products will also be held. The dissection show will be streamed online.
[Kesennuma: Japan’s Top Bonito Port]
Kesennuma City in Miyagi Prefecture is blessed with rich natural resources. As a port town thriving on both marine and mountain bounty, it has ranked first in Japan for bonito landings for 28 consecutive years. From early summer through autumn, the town is immersed in bonito culture, with peak fishing season occurring in summer.
On the day of the event, fresh bonito caught that morning will be delivered directly to the Ginza classroom. Participants will witness the dissection show and enjoy freshly filleted sashimi.
[Nutrient-Rich and Ideal for Beating Summer Fatigue]
Bonito is high in protein and rich in minerals and vitamins. It contains abundant vitamin B complex and iron, which aid in fatigue recovery, making it an ideal food for preventing summer fatigue.
"Summer bonito" falls between "hatsugatsuo" (early summer bonito) and "kaerigatsuo" (autumn return bonito) and is characterized by a balanced, moderately fatty yet refreshing flavor. Its firm, chewy texture is exceptionally delicious.
[Class Menu]
Mustard Vinegar Miso-Marinated Bonito
While bonito sashimi is typically enjoyed with ginger or garlic as condiments and soy sauce or ponzu, marinating it enhances umami and eliminates any fishy odor, offering a distinct taste. Served with onions and vinegar-miso dressing.
Bonito Steak Salad
Create a seared "tataki" style using a frying pan—quickly searing the surface intensifies the flavor. Paired with thick, succulent wakame seaweed, another Kesennuma specialty, and dressed with ponzu for a refreshing salad. Crispy garlic chips add a fragrant accent.
Bonito Tartare
Utilize thin cuts from near the tail and belly bones. Finely diced and mixed with olives and capers in olive oil, this becomes a gourmet appetizer.
Highlights include the live fresh bonito dissection show! Bonito head soup and local sake "Katsuo-zake" will also be served.
Fresh bonito landed that morning will be delivered directly for the live dissection demonstration. Enjoy a slice of freshly filleted bonito with just a pinch of salt!
Additionally, we will serve "ara-jiru" (broth made from bonito rib bones) prepared from the dissected fish (not part of the hands-on session). Savor the full flavor of Kesennuma bonito with local sake "Katsuo-zake" and organic rice from Miyagi Prefecture.
*For the hands-on portion, each participant will use one frozen bonito fillet, flash-frozen onboard the fishing vessel. The freezing process preserves freshness, delivering taste comparable to fresh bonito.
[Event Details]
Seasonal One-Day Class: "Savoring Kesennuma’s Summer Bonito!"
Website: https://www.betterhome.jp/school/oneday/area/9839
Date and Time: Saturday, July 25, 2026, 14:00–16:30
Venue: BetterHome Cooking Studio Ginza Branch
3rd–5th Floors, Central Building, 4-10-3 Ginza, Chuo-ku, Tokyo [3-minute walk from Ginza Station on the Ginza Line]
Capacity: 32 participants
Fee: 7,700 JPY (7,000 JPY before tax)
What to Bring: Apron, triangular headscarf (optional), mask, hand towel, writing utensils
Registration: Via website or phone (for full capacity, phone-in waitlist available)
*Phone: 03-3407-0471 (Mon–Fri 9:30–17:30, Sat–Sun 9:30–17:00, Holidays 9:30–14:00)
Payment: Credit card for online registration; convenience store payment (payment slip mailed) for phone registration.
Local Miyagi specialty products will be available for purchase at the in-studio shop.
Details of the online dissection show stream are under consideration and will be announced later on the website.
Collaboration: Kesennuma City, Miyagi Prefecture
About the General Foundation BetterHome Association
Since its founding in 1963, BetterHome has promoted consumer education in food and lifestyle through cooking classes and publications. It operates 15 cooking schools nationwide and offers online classes. Under the slogan "Connecting Food, Earth, and Family for the Future," it provides comprehensive education on cooking, nutrition, ingredient selection, food preservation, and environmental awareness.
● BetterHome Cooking Studio
https://www.betterhome.jp/
● Inquiry Contact
https://www.betterhome.jp/info/form/toiawase
The General Foundation BetterHome Association (headquartered in Shibuya, Tokyo; President: Yoshiyuki Otsuka; hereinafter "BetterHome"), which operates cooking schools nationwide, will host a bonito-focused cooking class on Saturday, July 25, 2026, at its BetterHome Cooking Studio (Ginza branch). The class will feature summer bonito from Kesennuma City, Miyagi Prefecture. A live bonito dissection demonstration by visiting instructors from Kesennuma and sales of local Miyagi products will also be held. The dissection show will be streamed online.
[Kesennuma: Japan’s Top Bonito Port]
Kesennuma City in Miyagi Prefecture is blessed with rich natural resources. As a port town thriving on both marine and mountain bounty, it has ranked first in Japan for bonito landings for 28 consecutive years. From early summer through autumn, the town is immersed in bonito culture, with peak fishing season occurring in summer.
On the day of the event, fresh bonito caught that morning will be delivered directly to the Ginza classroom. Participants will witness the dissection show and enjoy freshly filleted sashimi.
[Nutrient-Rich and Ideal for Beating Summer Fatigue]
Bonito is high in protein and rich in minerals and vitamins. It contains abundant vitamin B complex and iron, which aid in fatigue recovery, making it an ideal food for preventing summer fatigue.
"Summer bonito" falls between "hatsugatsuo" (early summer bonito) and "kaerigatsuo" (autumn return bonito) and is characterized by a balanced, moderately fatty yet refreshing flavor. Its firm, chewy texture is exceptionally delicious.
[Class Menu]
Mustard Vinegar Miso-Marinated Bonito
While bonito sashimi is typically enjoyed with ginger or garlic as condiments and soy sauce or ponzu, marinating it enhances umami and eliminates any fishy odor, offering a distinct taste. Served with onions and vinegar-miso dressing.
Bonito Steak Salad
Create a seared "tataki" style using a frying pan—quickly searing the surface intensifies the flavor. Paired with thick, succulent wakame seaweed, another Kesennuma specialty, and dressed with ponzu for a refreshing salad. Crispy garlic chips add a fragrant accent.
Bonito Tartare
Utilize thin cuts from near the tail and belly bones. Finely diced and mixed with olives and capers in olive oil, this becomes a gourmet appetizer.
Highlights include the live fresh bonito dissection show! Bonito head soup and local sake "Katsuo-zake" will also be served.
Fresh bonito landed that morning will be delivered directly for the live dissection demonstration. Enjoy a slice of freshly filleted bonito with just a pinch of salt!
Additionally, we will serve "ara-jiru" (broth made from bonito rib bones) prepared from the dissected fish (not part of the hands-on session). Savor the full flavor of Kesennuma bonito with local sake "Katsuo-zake" and organic rice from Miyagi Prefecture.
*For the hands-on portion, each participant will use one frozen bonito fillet, flash-frozen onboard the fishing vessel. The freezing process preserves freshness, delivering taste comparable to fresh bonito.
[Event Details]
Seasonal One-Day Class: "Savoring Kesennuma’s Summer Bonito!"
Website: https://www.betterhome.jp/school/oneday/area/9839
Date and Time: Saturday, July 25, 2026, 14:00–16:30
Venue: BetterHome Cooking Studio Ginza Branch
3rd–5th Floors, Central Building, 4-10-3 Ginza, Chuo-ku, Tokyo [3-minute walk from Ginza Station on the Ginza Line]
Capacity: 32 participants
Fee: 7,700 JPY (7,000 JPY before tax)
What to Bring: Apron, triangular headscarf (optional), mask, hand towel, writing utensils
Registration: Via website or phone (for full capacity, phone-in waitlist available)
*Phone: 03-3407-0471 (Mon–Fri 9:30–17:30, Sat–Sun 9:30–17:00, Holidays 9:30–14:00)
Payment: Credit card for online registration; convenience store payment (payment slip mailed) for phone registration.
Local Miyagi specialty products will be available for purchase at the in-studio shop.
Details of the online dissection show stream are under consideration and will be announced later on the website.
Collaboration: Kesennuma City, Miyagi Prefecture
About the General Foundation BetterHome Association
Since its founding in 1963, BetterHome has promoted consumer education in food and lifestyle through cooking classes and publications. It operates 15 cooking schools nationwide and offers online classes. Under the slogan "Connecting Food, Earth, and Family for the Future," it provides comprehensive education on cooking, nutrition, ingredient selection, food preservation, and environmental awareness.
● BetterHome Cooking Studio
https://www.betterhome.jp/
● Inquiry Contact
https://www.betterhome.jp/info/form/toiawase
FAQ
When is the cooking class scheduled?
Saturday, July 25, 2026, from 14:00 to 16:30.
What is the participation fee?
7,700 JPY (7,000 JPY before tax).
How can I register?
Via the official website or by phone. Waitlist available if full.
Is the bonito fresh?
Yes, fresh bonito landed that morning will be delivered and used.
Will the dissection show be streamed online?
Yes, live streaming is planned. Details will be announced later.