◆ Miso-Nikomi-Udon
"Miso-Nikomi-Udon" is one of the typical noodle dishes in Nagoya.
This dish is made with the udon noodles you kneaded and cut by hand during the class, then boiled in a miso-based soup and topped with chicken, leek, and deep-fried tofu.
This miso soup has a different taste from regular "miso soup," and it becomes even more delicious with a special secret seasoning.
Each guest will cook their own portion in a personal clay pot, making the experience even more authentic.
Hot Miso-Nikomi-Udon simmered in a clay pot is so tasty not only in the cold winter but also in the hot summer!
And I'll share with you what the "secret seasoning" is.
◆Miso Lecture & Tasting
Enjoy a short lecture on miso and try various flavors from different regions of Japan.
◆ Dashi Soup Stock
You'll start by learning how to make soup stock from scratch.
◆ Side Dish
Pickled cucumber and wakame seaweed (Kyuri to Wakame no Sunomono).
◆ Dessert
Tofu pudding with matcha powder.
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.
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
In this class, you will learn how to make Nagoya’s local specialty: Miso Nikomi Udon from scratch. Udon is one of the most popular noodle dishes in Japan. Normally, udon is made with wheat flour, salt, and water, but Nagoya’s special miso nikomi udon is made only with wheat flour and water. You will knead the dough by hand, roll it out, and cut it into noodles. These steps are simple, fun, and a great way to experience traditional Japanese cooking.
While the dough is resting, we will prepare authentic dashi soup stock from bonito flakes and kombu. At the same time, your instructor — a certified Miso Sommelier — will give a short and easy-to-understand lecture about miso. You will also get to taste 7–8 different kinds of miso from across Japan. Which flavor will be your favorite?
Next, we add Nagoya’s famous red soybean miso to the dashi to make the soup. Then we cut the noodles and cook them together, creating the rich and warming miso nikomi udon.
Along the way, we will also make 2 simple dishes: a refreshing cucumber & seaweed salad, and a healthy tofu pudding with matcha. Both are light, tasty, and easy to prepare.
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!
Finally, you will receive a small gift: a handmade chopstick rest made from mizuhiki, a traditional Japanese decorative cord. It will be a lovely reminder of your experience.
~ My cooking class in Nagoya values the power of food I discovered while living abroad, and shares Nagoya’s local flavors and Japanese food culture. ~
Hello, I’m Chinatsu.
Based in Nagoya, I run a cooking class where I share Japanese—especially Nagoya’s—food culture with people from around the world.
For more than 10 years, I lived abroad accompanying my husband on his overseas assignments. At first, I often felt lost because of the language and cultural differences. What supported me most were local cooking classes. The joy of cooking with unfamiliar ingredients and seasonings, interacting with local people, and shopping at local markets made me feel more connected to each country and added so much color to my life.
These experiences have become a precious treasure for me, and even today I sometimes recreate those dishes with fond memories of my days overseas.
In my class, you can experience Japanese food culture through dishes unique to Nagoya. Whether you are visiting Japan or living here, I hope you will discover a deeper connection to Japan through cooking. And when you share the dishes you learn here with your family and friends, it will become the best souvenir of all.
The closest station
Shin-sakae-machi Station
How to get to the station?
From Nagoya Station: 10mins
Exact location provided after booking.
It costs 11000 per person.
Up to 4 people can join Chinatsu's cooking class.
Duration of this cooking class is 2.5 hours.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
