Cooking Classes in Japan
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Miwa Somen
Miwa Somen (三輪そうめん, Miwa somen) is a traditional type of somen noodle produced in the Miwa region, centered around Sakurai City in Nara Prefecture. Thi...
Tenri Ramen
Tenri Ramen (天理ラーメン, Tenri ramen) is a beloved local ramen dish that originated in Tenri City, Nara Prefecture. This ramen features a soy sauce-base...
Nyuumen
Nyuumen (にゅうめん) literally means "simmered noodles" when written in kanji. True to its name, it features somen noodles served in a warm, flavorful broth....
Noppei Udon
Noppei Udon (のっぺいうどん, Noppei udon) is a comforting bowl of udon noodles topped with a thick, velvety ankake sauce infused with the fragrant spice of g...
Isaza Junjun (Lake Fish Hotpot)
Isaza Junjun (イサザのじゅんじゅん, Isaza Junjun) is a beloved regional delicacy from the northern and western areas of Shiga Prefecture, Japan. In this regi...
Red Konjac
Red Konjac (赤こんにゃく, Aka Konnyaku) is a rare delicacy unique to Japan. There are various theories about its origin: one suggests that the flamboyant w...
Omi Champon
Omi Champon (近江ちゃんぽん) was created at our restaurant over half a century ago, and since then, it has become a beloved staple throughout Shiga Prefectur...
Kamo Nabe (Duck Hot Pot)
Kamo Nabe (鴨鍋) is a traditional hot pot dish made using wild mallard ducks that migrate from Siberia to Lake Biwa during winter. The firm, flavorful duck m...
Funazushi (Fermented Crucian Carp Sushi)
Funazushi (鮒ずし) is a type of fermented sushi known as "narezushi," made by salting crucian carp and fermenting it with rice. The preferred ingredient is t...
Shogoin Turnip
The Shogoin Turnip (聖護院かぶ, Shogoin kabu) is one of Japan’s largest turnips and is classified as a traditional Kyoto vegetable, as well as a distinctive ...
Tango Barazushi
Tango Barazushi (丹後ばらずし, Tango barazushi) is a dish deeply rooted in the traditions and natural environment of the Tango Peninsula. Its creation was gr...
Chestnut Rice
Tanba chestnuts (丹波くり) are a specialty of the Tanba region in Kyoto, known for their large size and natural sweetness. In the Tanba area, chestnuts ha...
Kyoto Matcha Soba
Matcha Soba (茶そば, Cha soba) is a unique variation of soba noodles, made by kneading finely powdered Uji matcha from Kyoto into the dough. Its vibrant gree...
Kujo Negi
Kujo Negi (九条葱, Kujo negi) is a type of Japanese green onion and one of Kyoto's traditional vegetables, known as "Kyo-yasai." It is said to have originate...
Nama-fu (Raw Wheat Gluten)
Nama-fu (生麩, raw wheat gluten) is a traditional Japanese food made by kneading wheat flour with water to extract gluten, which is then mixed with rice flou...
Kind of food
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