As adults, we get surprisingly few chances to learn how to cook from someone else.
“Learning to cook, making food together, then eating and chatting”
Have you ever wished you could enjoy a relaxing time like that?
“Kobo KIBITAKI (Kibitaki)” in Kojima, Kurashiki City, is a cooking class where you can not only learn to cook but also experience the warmth of sharing a table with others.
I attended this cooking class with a friend, and would like to share what it was like.
The information presented here was current when this article was published in April 2026. Please note that it may differ from the current information.
What is Kobo KIBITAKI?
Kobo KIBITAKI is a small-group cooking class held at the instructor’s home.
It started around 2022 and offers lessons focused on easy-to-recreate, body-friendly dishes, including rice flour bread and medicinal cuisine.
Most participants are women in their 40s to 60s, and parents and children sometimes attend together. Classes usually have around four participants, making it easy to talk with the instructor and ask questions as you learn.
There are half-day lessons (from ¥3,300) that include dessert and a drink, and full-day lessons (from ¥6,600) that include lunch, dessert, and drinks. Classes are held according to the lesson content.
Lesson fees vary depending on the content.
To sign up for a lesson, contact the official LINE account listed in the profile section of Instagram.
About the cooking instructor
Kobo KIBITAKI is run by Kondo Tomiko.
Everyone calls her “Kibi-chan,” and she is a friendly, kind instructor.
She has a warmth that makes it easy to feel at ease, even when meeting her for the first time.
In addition to teaching cooking classes at home, she also teaches community courses at places such as Fukudaminami Community Center and Tamashima Civic Exchange Center, offering classes for adults and parents and children.
She also has a flower-arranging qualification and apparently holds workshops such as making seasonal wreaths.
- Homemade food that anyone can make and is gentle on the body
- Not requiring special skills, and easy to keep making as part of everyday life
These are the two principles she values in running the classes. She also makes seasonings from scratch whenever possible and strives to create recipes that take ingredients and health into consideration.
I attended a cooking class at Kobo KIBITAKI
On the day I visited, I attended with two friends.
As we walked a short distance from the parking lot, our anticipation grew as we wondered what we would be making.
There was a sign on the instructor’s property, and the entrance to the classroom was just beyond it.
My friends were meeting each other for the first time, but the instructor’s gentle manner soon put everyone at ease.
Dish 1: Homemade loin ham
We put on our aprons, washed our hands, and got started.
As we listened to the instructor’s explanations, we took notes and checked the quantities as we went along.
First, we prepared the homemade loin ham.
We poked holes in the meat with a fork and rubbed in the seasonings.
There was something fun about this step.
Once the preparation was done, all that was left was to put it in the refrigerator.
Each person prepared one piece for themselves.
The final step is done at home: after letting it rest overnight, you cook it at a low temperature using the rice cooker’s keep-warm setting. It doesn’t take any special effort—you just leave it on warm—so it’s nice that you can easily make it again at home.
Dish 2: Rice flour pizza bread and edamame bread
Next, we made rice flour bread.
That day, we made pizza bread and edamame bread.
We mixed eggs and water, then added rice flour and seasonings. It was fascinating to see the liquid dough suddenly come together when we added psyllium at the end.
Psyllium
A dietary fiber derived from plantain that thickens when it absorbs moisture.
The rice flour dough felt soft and chewy, like mochi.
After proofing it in the microwave, we shaped the dough, topped it with cheese and homemade bacon, among other things, and put it in the oven.
Working on the same task together naturally got us talking.
It was a different kind of fun from quietly working alone. We could take inspiration from what others were doing or add our own little touches. It was interesting to see how each person’s bread turned out differently.
“I think I could make this at home.”
That feeling is one of the things that makes Kobo KIBITAKI special.
Enjoying conversation and preparing lunch while waiting for the bread to bake
While the bread baked, the instructor efficiently prepared lunch.
We helped plate the food and wash dishes, and chatted about the cooking utensils she uses and the renovations to her home.
There was also a small shop space next to the room, with various goods on display, and it too had the instructor’s gentle touch.
Whenever we spotted something cute, we’d say, “That’s lovely,” and the conversation would continue. It was a pleasant space, even just to browse.
Perhaps these casual exchanges naturally helped us feel closer to one another.
More than just cooking: enjoying lunch together
The bread was ready, so we all sat down to enjoy the instructor’s homemade lunch.
There were freshly baked rice flour egg buns and pizza bread, homemade loin ham, carrot râpée, and an orange pound cake made with tofu and rice flour—body-friendly dishes laid out before us.
As the meal begins, conversation flows naturally.
The freshly baked rice-flour bread is so soft and chewy that you would never guess it was made with rice flour, and it is generously filling. Each of the vegetables served alongside it was full of flavor, making for a delicious meal that was healthy yet satisfying.
“Next time, I’d like to try making something like this.” “I wish there were a class like this.”
Comments like these came one after another.
During lunch that day, the conversation even turned to wanting to learn how to make homemade miso.
Apparently, conversations like these can spark ideas for future classes. I felt that the reason so many people come back is the instructor’s personality and the comfortable atmosphere.
Generous Take-Home Treats
At many cooking classes, participants simply eat what they have made and then go home. At Kobo KIBITAKI, however, you can take home what you make.
The take-home treats from this class were two rice-flour pizza breads, four edamame breads, and homemade roast ham that you finish preparing at home.
The rice-flour bread will make breakfast for the family tomorrow, and the roast ham will likely become a dish for dinner.
It doesn’t end with that day; it becomes part of everyday life.
That lingering feeling is another part of what makes this class special.
After lunch, I spoke with Kondo Tomiko, who runs Kobo KIBITAKI, about what inspired her to start the cooking classes and the thoughts she puts into them.
Kobo KIBITAKI Information
| Name | Kobo KIBITAKI |
|---|---|
| Address | 2-9-43 Kojima Akasaki, Kurashiki City, Okayama Prefecture |
| Parking | Available |
| Hours | Held irregularly *You can also request a date that works for you |
| Payment methods |
|
| Website | Kobo KIBITAKI |
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