Aichi Cooking Class
Let's learn about Miso and Nagoya's fascinating food culture by cooking of "Miso-Nikomi-Udon"!

Aichi


House

Pick Up

Vegetarian

2.5 hours

Max 4 guests

Market Visiting






Cooking Class Menu

◆Miso-Nikomi-Udon
"Miso-Nikomi-Udon" is one of the typical noodle dishes in Aichi.
This dish is made by boiling Udon noodles in Miso-style soup and topped with chicken, leek, and Kamaboko. This miso-made soup has a different taste from "Miso-soup", and it becomes very tasty just by adding "a secret seasoning".
Hot Miso-Nikomi-Udon simmered in a clay pot for one person is so delicious not only in the cold winter but also in the hot summer!
And I'll discuss what exactly constitutes the 'secret seasoning.'

◆Dashi soup stock
You'll start by learning how to make soup stock from scratch.

◆1 Side dish
You can choose 1 side dish from 5 dishes as below.

1. Spinach dressed in sesame seeds (Hourensou Goma ae)  
2. Rolled omelet (Dashimaki)
3. Green pepper with salted kelp (Peman no shio kombu ae)
4. Skewered pieces of tofu grilled and dressed in sweet miso paste (Tofu dengaku)
5. Pickled wakame seaweed and cucumber (Kyuri to Wakame no sunomono)


◆1 Dessert
You can choose 1 dessert from 2 dishes as below.

1. Tofu Pudding
2. Warabi mochi

  • Udon

    Udon

    Udon (うどん) is a type of thick wheat flour noodle. It is similar to Italian pasta, but much thicker. It has been eaten all over Japan as an easy-to-eat popular meal, and a substitute meal for rice dishes. Udon is often served hot as a noodle soup in its simplest form, as "kake udon", in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. The flavor of broth and topping vary from region to region.

Cooking Class Information

In this class, we can make "Miso-Nikomi -Udon'' one of Nagoya's local dishes called "Nagoya meshi".
The miso used in "Miso-Nikomi -Udon'' is called "Hatcho miso'' or "Akadashi'' which is a local miso and one of the main seasonings used in Nagoya meshi.

First, the instructor, a miso sommelier, will explain the characteristics of this miso and how it is made while looking at slides as if we were touring a miso brewery.

Then, you'll have the opportunity to sample miso from all over Japan. Enjoy the differences in color and taste.

Now, it's time to start cooking!

We'll make Dashi soup stock, the basis of Japanese cuisine from scratch using kelp and bonito-flakes (Katsuobushi).
Miso-Nikomi -Udon is made using a single-serve clay pot, so it keeps piping hot.
We'll make a side dish that you selected before the lesson. All of them are easy to make in a short amount of time.
You'll also choose your dessert before the lesson. The two types of desserts are both Japanese styles.

It's time for tasting after cooking!
While eating what you cook, let's talk a lot about Nagoya, wonderful tourist spots around Japan, your country, and more!


About Host



Hello. I’m Chinatsu.
I'm a certified instructor with The Japan Association of cooking for Foreigners.

I accompanied my husband on his overseas assignment for more than 10 years, and while I was bewildered by the language and cultural differences, the most helpful thing for me was attending local cooking classes.
The joy of creating local dishes with unknown ingredients and seasonings was very stimulating for me, and through shopping at local supermarkets and communicating with local people, my attachment to the country grew day by day, adding color to my life.

These experiences have become a great treasure for me, and even now I sometimes cook and remember those days with nostalgia.

I hope that foreign tourists and foreign residents in Japan will experience the charm of Japan even more deeply by experiencing Japanese food culture in my cooking classes.

I believe that they will be able to bring back more than just sightseeing memories to their home countries.

And please do not hesitate to share your cooking with your family and friends in your home country. It will be a wonderful souvenir.


Area



The closest station

Kachigawa Station




How to get to the station?

From Nagoya Station, Sakae Station: 20mins





Exact location provided after booking.


FAQ about Let's learn about Miso and Nagoya's fascinating food culture by cooking of "Miso-Nikomi-Udon"! | Cooking class by Chinatsu

  • How long is this cooking class by Chinatsu?

    Duration of this cooking class is 2.5 hours.

  • What is the maximum capacity of Chinatsu's cooking class?

    Up to 4 people can join Chinatsu's cooking class.

  • How much does it cost to join Let's learn about Miso and Nagoya's fascinating food culture by cooking of "Miso-Nikomi-Udon"!?

    It costs 9000 per person.

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.


All Cooking Classes in Aichi