Nagoya Home Cooking Class with Miso

Nagoya is typically known for its powerhouse industrial economy (one of the strongest in Japan) but is often overlooked as a destination in itself. To fuel the hardworking people of Nagoya, the unique cuisine of Aichi Prefecture is often referred to as Nagoya meshi. One delicious defining feature of Nagoya food is that Nagoyans will put miso in just about anything! In particular, Nagoya food is always jazzed up with a delicious, dense dollop of red miso, a distinct Japanese flavoring from fermented soybeans that’s very savory but tasty! The process of making red miso takes between 2 and 3 years, in comparison to white miso which only takes about 6 months. Akamiso or red miso is deep red or brown in color, and is generally stronger and richer in flavor than white miso. You’ll find it in all kinds of Nagoya food, from miso nikomi udon (udon noodles flavored with miso and a sardine broth) to hearty miso nabe (hot pots). Learn how to make your own Nagoyan cuisine and join this exciting, private Nagoya Food Home Cooking Class with Miso! During this Nagoya Food Home Cooking Class, you’ll be cooking in a studio in a typical Japanese home, where you’ll learn everything there is to know about miso, while using it in a number of dishes. This is a versatile and intense flavoring that’s widely used in Japan, which you’ll use to cook a beef stew. You’ll also make Nagoya-style karaage (fried chicken), originally made famous for being spicy. Then, you’ll make a local style of rice ball with a piece of shrimp tempura in it, known as “tenmusu,” and get tips and tricks about cooking Nagoya food from locals as you go! Plus,Originally here is the city of calligraphy, kendo (Japanese fencing), Wadaiko (Japanese drum). I f you are interested in watching those, I will take you to there. Please let me know it in advance. I will have to make sure those things.