Regional Cooking: Takayama Cuisine Incl. Hida (Wagyu) Beef

Experience the flavors of Takayama in this regional cooking class held at a local restaurant! Join Don, a certified chef and business owner, to make three Takayama specialties: hoba miso with Hida (wagyu beef), tsukemono steak, and gohei mochi. Along with the cooking component, this class will provide valuable culinary insights and information about each of these recipes! You’ll be cooking and eating as you go, then enjoy an additional snack at the end. Experience flow: Class and recipe introduction Cooking class: Hoba miso with Hida (wagyu) beef, tsukemono steak, gohei mochi Enjoy an additional snack: Tochi no mi senbei (rice crackers) Don, a certified cook and local business owner, passionately shares Takayama's regional cuisine through specialized cooking classes. He manages a guest house, izakaya, and tavern, offering visitors a taste of the local flavors. Hoba Miso with Hida Beef: One of Takayama's signature dishes, hoba miso, features thinly sliced pieces of marbled Hida beef, a prized regional delicacy, grilled on a magnolia leaf (hoba) spread with a rich and savory miso sauce. The heat from the grilling process infuses the miso with a smoky aroma and imparts a deep umami flavor to the tender beef. Tsukemono Steak: Takayama's take on the classic steak is a vegetarian-friendly alternative that focuses on pickled vegetables, or tsukemono. Various local vegetables, like radishes, cucumbers, and eggplants, are marinated and grilled to create a smoky, tender “steak”. It's a refreshing and healthy dish, offering a wonderful contrast to the rich Hida beef dishes that the region is known for. Gohei Mochi: Gohei mochi is a popular street food made from glutinous rice pounded into a dense, chewy consistency. The rice cake is skewered, flattened, and coated with a sweet and savory sauce made from ingredients like miso, soy sauce, and sugar. It's then grilled until it develops a caramelized, slightly charred crust.