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Nagoya Home Cooking Class with Miso
Organized by Akiko
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Number of Guests
1 - 10 guests
Gluten-free, Halal, Kosher, Vegan, Vegetarian, Pescetarian, With green tea, With dessert
Discover the magic of miso during this Nagoya food home cooking class. Make a number of classic dishes from Nagoya and learn about the versatile uses of miso while you're at it.
Discover the versatility of red miso, and learn about how it’s made and the ongoing legacy of miso in Nagoya
Learn how to make dashi soup stock, an integral element to flavor a lot of Japanese cuisine
Learn how to make red miso beef stew and delicious Nagoya-style fried chicken
Learn how to make a delicious tenmusu rice ball (a local tempura shrimp onigiri)
Get tips and tricks on Japanese cooking as you go
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 You’ll also make Nagoya-style karaage (fried chicken), originally made famous for being spicy.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.
A 2-hour private home cooking class of miso-flavored Nagoya food
English-speaking Japanese cooking instructor
Ingredients for making a number of dishes using miso
Utensils and tools to make various Nagoya food dishes
Recipes in English or Spanish language
Transportation fee to and from the cooking class location
Meeting Point and Meeting Time
The meeting point is at JR Kachigawa Station, a 20-minute train ride from Nagoya Station via the Chuo Line
Other dietary requirements can be accommodated for, please let us know
A residential district located in the Kasugai area, Kachigawa is only a 20-minute train ride away from the center of Nagoya City. It’s a small transport hub that’s just across the Shonai River to the northwest of Nagoya, equipped with convenience stores and supermarkets to make you really feel like you’re a local. Kachigawa Station is serviced by rapid trains into the city, making it a convenient base to explore Nagoya from or for greater day trips. Beware of rush hour as Kachigawa is a typical suburb that’s a little out of the city yet not too far for commuters.
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Select at least 1 guest
Select at least 1 guest
(10 - 90)
Earliest available date: December 5, 2023
Please note that the time is in Japan Standard Time.