While many regions of Japan can boast about their miso-making tradition, few can compete with that of Aichi Prefecture, where Nagoya is located.

Aichi’s “akamiso” red paste is a versatile ingredient used extensively in “Nagoya meishi”, Nagoya’s famously flavorful cuisine.

This variety of miso also adds a rich, savory layer to traditional Japanese dishes like miso ramen, and has made Nagoya renowned for its distinct miso noodle dishes.

In this experience, learn to make miso ramen or opt for a shoyu (soy sauce) based ramen guided by a welcoming local in Nagoya.

As tradition dictates, you’ll complete your meal by making two types of gyoza dumplings (boiled and fried). You’ll also learn to make dashi (Japanese soup stock) and Japanese sweets (wagashi.)

You’ll start by making ramen using pre-made noodles. First, your host will guide you in preparing the soup base, and then you’ll learn how dashi stock is made.

You’ll then make gyoza from scratch by mixing and kneading the dough and shaping the wrappers.

After filling them, you’ll fry them until perfectly golden and crisp, guided by your host. You’ll enjoy them in two different ways (boiled and fried.)

Sit down to enjoy your meal with Yuko, your host. This cooking class takes place in a 100-year-old restored townhouse that retains its traditional charm.

After the class, you can explore the vegetable patch and wander through the Japanese garden.

Immerse yourself in Nagoya’s rich traditions and connect with a friendly local through learning about local cuisine and customs.