Nagoya Miso Cooking Class with Udon and Katsu

While Nagoya is generally thought of as an industrial city, in fact, its food is truly unique and delicious, which makes a great reason to visit the city and to put it on the map. Alongside a range of interesting local dishes, Nagoya is known for spicing up traditional Japanese food with a generous dash of miso! That's right, Nagoya meshi or Nagoya cuisine uses tons of miso, making those light Japanese flavors become rich and intense using some signature fermented soybean paste! Nagoyans generally like to use red miso in their cooking, or akamiso, which takes up to 3 years to make, as opposed to white miso which takes about 6 months and is darker and saltier. Learn about Japanese miso and food in Nagoya during this awesome Nagoya Cooking with Miso Class, where you'll learn how to make miso nikomi udon and a pork cutlet with a tasty miso sauce. To start, you'll learn how to make dashi from scratch, a soup stock base that serves as the foundation for a lot of Japanese dishes. From there, you'll learn how to make miso nikomi udon, a local Nagoyan style of udon noodle soup with a broth of sardines and miso. Next, you'll learn how to make a perfectly fried piece of tonkatsu (pork cutlet), jazzed up with some irresistible miso sauce that's used in the place of classic tonkatsu sauce (made from soy sauce and Worcestershire sauce). Eat like a Nagoyan local, and learn how to use delicious local miso in a variety of dishes! 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.