Hyoro-gan: Portable food in the Warring States Period
This is a portable food made from the most standard ingredients that were most commonly eaten during the Warring States Period. It is made with buckwheat flour, black soybeans, hemp seeds, millet sugar, and sake.
Miso Soup with Imogara Rope
This is another portable food from the Warring States period, and is like the origin of instant food, as it can be easily eaten by pouring hot water.
After washing and drying taro's stem and braiding them to make a firm rope, the rope was boiled in miso for a long time, dried, and used as a cord around the waist or as food in case of emergency. Pour hot water over the finely chopped potato gara noose and drink it.
Tempura of sea bream fried in kaya nut oil
This is sea bream tempura deep-fried in kayano-seed oil, which has now become a luxury oil because it is quite precious.
This is said to have been a favorite dish of Tokugawa Ieyasu.
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.
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.
Japanese popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.
The dishes that those military commanders ate during the Warring States period are recreated and made with the seasonings and ingredients of the time.
Uesugi Kenshin, Oda Nobunaga, Tokugawa Eeyasu
Seiran
I am a historical food coordinator who recreates meals that were eaten in Japan in the past.
My specialty is recreating dishes and sweets that were eaten by warlords during the Warring States Period. I am also good at recreating dishes that were eaten during the Edo period (1603-1867). I look forward to welcoming anyone interested in Japanese history, food, and culture.
The closest station
Nishikawagoe Station
How to get to the station?
From Kawagoe Station: 30mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 10 people can join Seiran's cooking class.
Please go to Nishikawagoe Station which takes 30 mins from Kawagoe Station. Then Seiran (host) will pick you up there!
Yes, Recreate the cuisine of the Sengoku Jidai period! has a vegan option.
It costs 6500 per person.
Duration of this cooking class is 3.5 hours.
Yes, Recreate the cuisine of the Sengoku Jidai period! has a vegetarian option.
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.
