Cooking Classes in Japan
airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.
Miwa Somen
Miwa somen is produced in the Miwa area, centered around Sakurai City in Nara Prefecture. Miwa is also said to be the birthplace of somen. Made using kneadin...
Tenri Ramen
Tenri Ramen is a local ramen style that originated in Tenri, Nara Prefecture. It is known for its spicy, rich, full-bodied soy sauce broth made with pork bon...
Nyūmen
Nyūmen (煮麺) is a dish of somen noodles served in warm broth, as its name suggests. Although it is known throughout Japan, it is a regional dish said to hav...
Noppei Udon
Noppei Udon is served with a thick, smooth broth flavored with ginger and topped with ingredients such as yuba (tofu skin) and shiitake mushrooms. It is char...
Isaza Junjun
In the northern and western parts of Shiga Prefecture, “junjun” is a local term for sukiyaki. The name is said to come from the sound of ingredients simmerin...
Red Konnyaku
Red konnyaku is unusual even by Japanese standards. One theory says that the flamboyant warlord Oda Nobunaga had it dyed red; another credits the striking id...
Ōmi Champon
Ōmi Champon was first created at our restaurant more than half a century ago. Since then, it has become a staple throughout Shiga Prefecture, especially arou...
Shogoin Turnip
One of Japan’s largest turnips, Shogoin turnip is a Kyoto vegetable designated as both a traditional Kyoto vegetable and a branded Kyoto vegetable. Its leave...
Tango Barazushi
Tango barazushi is closely connected to the local landscape and way of life. Its development was shaped by the natural environment of the Tango Peninsula and...
Kuri Gohan
Tamba chestnuts, grown in the Tamba region, are one of Kyoto’s specialties. They are known for their large size and sweetness. People in the Tamba region hav...
Kyoto Cha Soba
Cha soba is a type of flavored soba made by mixing ingredients into sarashina flour. This vivid green version is kneaded with matcha from Uji, Kyoto. It has ...
Kujo Negi
Kujo Negi, also written as 九条葱 or 九条ねぎ, is a type of Japanese green onion. It is said to have originated from onions that grew wild in Naniwa before b...
Nama-fu
Nama-fu is a traditional Japanese ingredient made by kneading wheat flour with water, extracting the gluten, combining it with rice flour, and steaming the m...
Kind of food
Recommended
-
![Chirimen (Dried Young Anchovies)]()
Chirimen (Dried Young Anchovies)
Miyazaki / >Seafood -
![Jabu]()
Jabu
Hyogo / >Local cuisine -
![Tai-shabu]()
Tai-shabu
Chiba / >Nabe dish -
![Kameyama Ramen]()
Kameyama Ramen
Mie / >Ramen -
![Sukugarasu Tofu]()
Sukugarasu Tofu
Okinawa / >Local cuisine -
![Hida Soba]()
Hida Soba
Gifu / >Soba & Udon -
![Ara no Sugatani (Simmered Whole Ara Fish)]()
Ara no Sugatani (Simmered Whole Ara Fish)
Saga / >Local cuisine -
![Ariake Sea Cuisine]()
Ariake Sea Cuisine
Saga / >Local cuisine
