Step into a welcoming cooking studio in Nagoya and meet Yuka, a registered dietitian and nutritionist who has spent years exploring food and cooking.

Her classes grew from a desire to help travelers experience Japanese food culture in a more personal way, beyond familiar dishes such as sushi and tempura.

The experience starts with the ingredients and seasonings used in everyday Japanese cooking. Yuka introduces dashi, miso, soy sauce, mirin, koji, and umami, explaining how each is used and its role in Japanese cuisine.

Then you’ll make the udon from scratch, mixing flour and water before kneading the dough by hand. You’ll also step on the dough using a traditional technique to give the noodles their smooth, chewy texture. Once it rests, you’ll roll and cut the noodles by hand before cooking and enjoying them.

At the table, you also prepare Japanese-style gyoza, working with the filling and learning how to wrap each dumpling. Watch the bottoms turn golden as they pan-fry, creating the contrast between a crisp exterior and juicy filling.

Once the dishes are ready, sit down together to enjoy the meal. The udon is served with a comforting broth, while six types of Japanese soy sauce offer a chance to compare their flavors, aromas, and character. Yuka explains how these seasonings are traditionally used and shares the stories behind the dishes.

Throughout the class, you’ll learn more than recipes. You’ll discover how udon, gyoza, dashi, and Japanese seasonings are part of everyday cooking in Japan. With hands-on guidance and recipes to take home, you can make these dishes again in your own kitchen.