Nagoya is known for its deeply rooted local food culture, but many traditional dishes can feel out of reach for those following plant-based diets.

This cooking class was created to change that. With thoughtful techniques and a strong focus on balance and umami, you will learn how classic Nagoya flavors can be reimagined as vegan and vegetarian dishes without losing their character.

The session introduces miso, one of the most essential ingredients in Japanese cooking. Your host explains its role in everyday meals and guides you through using it in a variety of ways as you prepare four satisfying dishes from scratch.

The menu includes a rich red miso doteni stew, onigiri filled with hen-of-the-wood mushroom tempura, crispy fried tofu prepared in the style of chicken wings, and a hearty miso katsu sandwich made with deep-fried tofu. Each dish highlights the depth and versatility of plant-based Japanese home cooking.

The class is led by Aki, a skilled home chef and experienced instructor with a lifelong passion for Japanese cuisine. Drawing on her background in professional food preparation and food hygiene, she offers practical guidance and personal insight throughout the session.

The class takes place in her home in a quiet northern suburb of Nagoya, easily reached by train in under 30 minutes from Nagoya Station.

The cooking space is designed to be comfortable and welcoming. Guests can choose to cook while seated, and the home features minimal steps and handrails, making the experience accessible for senior guests and those with mobility concerns.

After cooking, sit down together to enjoy a relaxed vegan or vegetarian lunch and continue the conversation around Nagoya’s evolving food culture.