Sushi: Bite-sized portions of vinegared rice combined with various ingredients like raw fish, seafood, or vegetables.
Hand-rolled Sushi: Ingredients such as fish, vegetables, or other fillings wrapped in seaweed and rice, which you roll yourself at the table.
Tempura: Seafood or vegetables coated in a light batter and deep-fried until crispy.
Sukiyaki: A hot pot dish with thinly sliced beef, vegetables, tofu, and noodles, cooked in a sweet soy-based broth.
Yakisoba: Stir-fried noodles with vegetables and meat (usually pork or chicken), seasoned with a tangy sauce.
Ramen: Wheat noodles served in a meat or fish-based broth, topped with sliced pork, green onions, and various toppings.
Udon: Thick wheat noodles served in broth, often with toppings like tempura, green onions, or egg.
Tonjiru: A hearty pork soup with vegetables and miso broth.
Miso Soup: A traditional Japanese soup made with miso paste, tofu, seaweed, and sometimes vegetables.
Yaki Onigiri (Grilled Rice Ball): Rice shaped into a ball, grilled until crispy on the outside, often flavored with soy sauce or other seasonings.
Ramen is a noodle soup dish and perhaps one of the most popular Japanese dishes. There are many flavours of ramen, such as Shoyu (soy sauce) ramen, Miso ramen, Tonkotsu (pork bone) ramen and so on. Common toppings are Chashu (braised pork), Negi (green onion) and Nori (dried seaweed).
Tempura (天ぷら) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. Tempura is a typical home-style cooking in Japan. It is often referred to as a representative dish to Japan. Although there are various theories, it is said that Tokugawa Ieyasu, the general of the Edo period, liked tempura so much that he allegedly died from eating too much.
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.
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
Sukiyaki is completely different; the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot. Besides the broth, the pot used to cook sukiyaki is also quite different from shabu shabu. Traditionally it is cooked in a cast iron pot while Shabu Shabu is cooked in a Japanese clay pot called donabe (土鍋), and the thinly sliced beef (but slightly thicker than shabu shabu meat) are seared first in the pot before adding the ingredients and broth. Despite having different flavor and cooking utensils, most Sukiyaki ingredients are similar to Shabu Shabu, such as leafy vegetables, tofu, shiitake mushrooms, and so on.
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
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.
You can experience a wide range of dishes, from popular ones to those commonly eaten by Japanese on a daily basis.
All the dishes are prepared entirely from scratch.
If you have specific requests beyond the menu, I can also prepare those dishes for you.
I also cater to vegetarian and vegan dishes, so please feel free to let me know.
I hope you can experience Japan through these dishes.
SHIMOJI
Hello, thank you for checking out my profile.
My name is MIRAI.
I live in Toyama Prefecture, a region in Japan.
Toyama Prefecture is known for its incredibly delicious fish.
You can also enjoy local dishes that you wouldn't typically find in the city.
Wouldn't it be fun to cook together?
Beginners in cooking are also more than welcome!
The closest station
Higashi Toyama
How to get to the station?
From Toyama Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Experience Japanese regional cuisine has a vegan option.
Yes, Experience Japanese regional cuisine has a vegetarian option.
It costs 5000 per person.
Up to 3 people can join SHIMOJI's cooking class.
Duration of this cooking class is 2.5 hours.
Please go to Higashi Toyama which takes 10 mins from Toyama Station. Then SHIMOJI (host) will pick you up there!
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.
