Step into the heart of Mariko-juku and explore centuries of tradition and flavor along the historic Tokaido road.

This hands-on experience combines culinary delight with cultural heritage, centered around the art of making tororo rice, a specialty of Shizuoka.

The class takes place in a historic restaurant that has been serving authentic dishes since 1596, a building immortalized in Hiroshige’s ukiyo-e paintings. Here, the 14th generation of the Chojiya family shares their knowledge, inviting you to preserve traditional flavors while enjoying the creativity of modern cooking.

Begin your journey with an introduction to the town's history and the building. At the on-site museum, learn about tororo and its key ingredient, jinenjo (wild yam), which has been enjoyed in this region for centuries.

Then get hands-on grinding 100 grams of jinenjo into a creamy, velvety paste using traditional methods, while learning the delicate techniques that make this humble ingredient shine.

Next, combine your yam paste with egg, tuna broth, and a touch of miso, a family recipe passed down through generations, to create the perfect tororo. Pour it over a steaming bowl of freshly cooked rice and enjoy the result of your efforts.

Complete your meal with a selection of local sides, including crispy fried jinenjo, delicate fried tofu, and other Shizuoka specialties.

End your culinary adventure with a unique dessert: wild yam (mukago) ice cream for a memorable and sweet finish.