Nagoya is often recognized for its strong industrial roots, but behind the factories and business districts lies a deeply rooted local food culture. Known as Nagoya meshi, the cuisine of Aichi Prefecture has developed over centuries to fuel daily life with bold, comforting flavors.

One defining element of Nagoya cooking is miso. Locals use it generously, favoring a rich red miso made from fermented soybeans. Its deep, savory taste appears in countless dishes and has become a signature of the region.

This home cooking class takes place in a traditional Japanese residence, providing a relaxed and intimate setting. The experience is designed to be comfortable and accessible, with the option to cook while seated, minimal steps throughout the space, and handrails installed for added safety. Senior guests and those with mobility concerns can join with ease.

Guided by your host, you will learn about miso through hands-on cooking. The session begins with Nagoya-style karaage, known for its bold seasoning. Next, you will shape tenmusu, a local rice ball filled with shrimp tempura. The meal is rounded out with a miso katsu sando, featuring a thick, crispy pork cutlet coated in savory miso sauce.

After cooking, sit down to enjoy the meal together with your host. As you eat, the conversation continues, offering insight into why Nagoya meshi remains such an essential part of everyday life in the city.