Cooking Classes in Japan
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Ika Ninjin
Ika Ninjin is a regional dish from northern Nakadōri in Fukushima Prefecture. This traditional New Year’s staple is a simple soy-marinated dish of finely sli...
Dengaku
Dengaku is tofu skewered on bamboo, coated with miso or other toppings, and grilled over a fire. Aizu miso dengaku is known for its sauce, made by blending r...
Kitakata Ramen
As its name suggests, Kitakata Ramen is a regional ramen from Kitakata, Fukushima. It is often considered one of Japan’s three great ramen styles, alongside ...
Tama Konnyaku
Yamagata has long been a producer of konnyaku yam, and tama konnyaku—affectionately called “tama-kon”—is a local soul food. As the name suggests, it consists...
Itasoba
Itasoba is a style of soba eaten widely throughout inland Yamagata Prefecture. Its distinctive feature is that the noodles are served in a long, shallow wood...
Natto-jiru
Natto-jiru is a nourishing winter home-style dish that has long been enjoyed in Yamagata Prefecture. Whole natto beans are ground to bring out their flavor, ...
Sakata Ramen
Sakata Ramen is a regional ramen style said to have originated in the northern Shōnai region, centered on Sakata City in Yamagata Prefecture. Its broth is ma...
Grilled Black Sea Bream
Black sea bream are commonly caught around rocky shores and breakwaters from Yunohama in Tsuruoka to the area near Kamo. Like other sea bream, they have firm...
Dondon-yaki
In Yamagata’s inland region, Dondon-yaki is usually flavored with sauce. Its defining feature is that it is rolled around a disposable chopstick, making it e...
Yonezawa Beef
Raised in the Okitama region of Yamagata Prefecture, Yonezawa Beef is known as one of Japan’s three great wagyu brands. Its history spans more than 100 years...
Hanasaki Crab
Hanasaki crab is a hermit crab related to king crabs, and its season runs from summer through autumn. Its legs are thick and packed with meat, but its rich f...
Gibasa
Gibasa, enjoyed as a local food in Akita Prefecture, is a type of akamoku, a seaweed in the Sargassaceae family. It is known for its strong stickiness and di...
Tonburi
Tonburi is a little-known Akita specialty often served as an appetizer. Made from the seeds of the kochia plant, it looks and feels much like caviar, earning...
Hinaidori Oyakodon
Hinaidori Oyakodon is a local specialty of Akita made with Hinaidori, one of Japan’s three great jidori chicken breeds. Raised free-range, Hinaidori is known...
Kazuno Horumon
Kazuno Horumon, from Kazuno City in Akita Prefecture, is known for its distinctive cooking style: pork or beef offal marinated in a sweet-and-savory miso-bas...
Jumonji Ramen
Jumonji Ramen is a local specialty beloved in the Jumonji area of Yokote, Akita Prefecture. It is known for its Japanese-style soy sauce broth made with drie...
