Cooking Classes in Japan
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Jusanko Shijimi Ramen
Jusanko Shijimi Ramen (十三湖しじみラーメン) is a local specialty from Goshogawara City, located in the northwestern part of Aomori Prefecture. It features “...
Kaikyo Salmon
Kaikyo Salmon (海峡サーモン, Kaikyo saamon) is highly recommended as sashimi. Raised in the rough waves and swift currents of the Tsugaru Strait, its flesh i...
Kuraishi Beef
Aomori Kuraishi Beef (あおもり倉石牛, Aomori Kuraishi gyū) is a top-grade Japanese Black Wagyu born in the scenic town of Gonohe, Kuraishi, known for its ric...
Sea Squirt Dishes
Sea squirt (ほや, Hoya), often referred to as the "pineapple of the sea" due to its unique appearance, is a seafood rich in ocean minerals. Miyagi Prefect...
Hatto
Hatto (はっと) is a traditional dish from the northern regions of the prefecture, made by kneading wheat flour. The dough is prepared by mixing wheat flou...
Harako Meshi
Harako Meshi (はらこ飯, Harako Meshi) is a beloved autumn specialty from Watari Town in Miyagi Prefecture. This dish consists of rice cooked in savory salmon...
Shiroishi Warm Noodles
Shiroishi Warm Noodles (白石温麺, Shiroishi Umen) are a unique local specialty produced in Shiroishi City, Miyagi Prefecture. These noodles are distinctiv...
Nishimonai Soba
Nishimonai Soba (西馬音内そば, Nishimonai Soba) has long been cherished in Ugo Town, Akita Prefecture, where soba noodle shops have flourished for generation...
Kanten Cuisine
Kanten Cuisine (寒天料理, Kanten ryouri) is deeply rooted in the food culture of Akita Prefecture. When you visit, you'll find a variety of kanten dishes whe...
Nambu Senbei
Nambu Senbei (南部せんべい, Nambu senbei) is a type of cracker made by crafting a dough from wheat flour and water, then baking it with toppings like sesame ...
Sushiko
Sushiko (すしこ) is a traditional dish from the Tsugaru region, specifically enjoyed in the northwestern areas near the Sea of Japan. This unique and uncommo...
Sendai Zoni
Sendai Zoni (仙台雑煮, Sendai zōni) is a traditional New Year’s soup that has been enjoyed since the late Edo period. This festive dish is notable for its la...
Hokkimeshi
Hokkigai (ホッキ貝, North Pacific surf clam), officially known as ubugai, is a large bivalve mollusk. With its impressive size and exquisite taste, it has ea...
Squid Patties
Squid Patties (イカメンチ, Ikamenchi) is a traditional home-style dish from the Tsugaru region. It originated from the practice of using squid “tentacles” (l...
Braised Skate
Braised Skate (カスベの煮付け, Kasube no Nitsuke) is a traditional winter dish often prepared in households. The word "Kasube" is a local Hokkaido term for "...
