◆Tenmusu (Shrimp Tempura Riceballs)
Have you ever seen “Tenmusu” sold at Nagoya Station? Many tourists buy it before boarding the Shinkansen or limited express trains. This is probably because they can easily eat it on the train.
“Ten" in "Tenmusu" means tempura and "musu" means rice ball (= omusubi).
Tenmusu is a rice ball filled with deep-fried shrimp tempura and wrapped in seaweed. There are a variety of onigiri all over Japan, but Tenmusu is a little smaller and you can eat as many as you want. It is recommended for breakfast, lunch, or late-night snack!
The plump texture of the shrimp, the fluffy tempura batter, and the rice are a perfect match.
Try making Tenmusu, one of the most popular Nagoya-meshi dishes!
◆Miso soup
Dashi is made from scratch with kombu (kelp) and katsuobushi (dried bonito flakes), and miso, a specialty of Nagoya. Please leave the ingredients to me.
◆2 Side dishes
You can choose 2 side dishes 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
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.
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.
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.
In this class, we can make "Tenmusu'' one of Nagoya's local dishes called "Nagoya meshi".
Cook rice and make shrimp tempura. A little different from regular tempura, we’ll make tempura that goes well with onigiri (rice balls). I’ll give you detailed tips on how to make it delicious.
We'll make Dashi soup stock, the basis of Japanese cuisine from scratch using kelp and bonito-flakes (Katsuobushi).
The broth is used to make miso soup of Nagoya's famous Hatcho Miso or Aka-dashi Miso.
We'll make 2 side dishes that you selected before the lesson. All of them are easy to make in a short amount of time.
You'll also choose 1 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!
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.
The closest station
Kachigawa Station
How to get to the station?
From Nagoya Station, Sakae Station: 20mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 4 people can join Chinatsu's cooking class.
Please go to Kachigawa Station which takes 20 mins from Nagoya Station, Sakae Station. Then Chinatsu (host) will pick you up there!
Duration of this cooking class is 2.5 hours.
It costs 7500 per person.
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.
