・Cooked homegrown rice in a traditional donabe.
・Miso Soup made by Shinshu miso (Local Miso in Nagano) and Dashi (soup stock) you prepare
・Seasonal Japanese home-style dishes. (include the seasoned vegitable, fish or meats with traditional fermented ingredients such as miso and koji.)
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.
Cook homegrown rice in a traditional donabe. (We carefully cook the rice in a traditional clay pot called Donabe, enjoying every step - from the sound of cooking, to the aroma, texture, and changes in flavor. When the lid is opened and the steam rises, revealing the beautiful shine and fragrance of freshly cooked rice.)
Learn about Shinshu miso and Japanese fermentation.
Prepare seasonal Japanese home-style dishes. (Dishes seasoned with traditional fermented ingredients such as miso and koji.)
Enjoy a freshly cooked meal together around the table
Experience Flow
Introduction to Japanese ingredients and food culture
Cook rice in a traditional donabe
Make Ichiju-Sansai (a balanced Japanese meal with one soup and three side dishes / rice, miso soup and seasonal side dishes)
Prepare dashi, dashimaki tamago (dashi-rolled omelette), and seasonal dishes
Share the meal together
Duration: Approximately 3 hours
The menu changes with the seasons and is selected by your host.
* Please let us know in advance if you have any food allergies, dietary restrictions, or religious dietary requirements. We will do our best to accommodate your needs.
Emiko
I host a Japanese home-cooking experience in Ueda City, Nagano, centered around rice and miso—the heart of everyday Japanese meals. This experience was inspired by my travels in Europe about fifteen years ago. Staying with local families in Greece, Spain, and Sweden, I discovered that home cooking reflects the culture and daily life of each place. Cooking and sharing meals together taught me that food creates memories that last a lifetime. Years later, when friends visited Japan, I cooked for them at home. They later told me those meals were among their favorite memories of Japan, inspiring me to create this experience. Today, I cook my own homegrown rice in a traditional Donabe, together with Shinshu miso and seasonal ingredients. My goal is not only to teach Japanese cooking, but to share the warmth of the Japanese table, the changing seasons, and the everyday food culture of Nagano. I hope every guest leaves with memories they will carry for years to come. In Japan, Nagano is traditionally known as Shinshu, an old regional name still widely used when talking about the area's culture, food, and history.
The closest station
Ueda Station
How to get to the station?
From Ueda Station: 0mins
Exact location provided after booking.
Yes, Experience the Heart of Japan's Table: Discover authentic Japanese home cooking through rice and Shinshu miso in Nagano. has a vegetarian option.
Yes, Experience the Heart of Japan's Table: Discover authentic Japanese home cooking through rice and Shinshu miso in Nagano. has a vegan option.
It costs 4000 per person.
Up to 6 people can join Emiko's cooking class.
Duration of this cooking class is 3 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.
