Regional cuisine of kansai region region

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Nara
Miwa Somen

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...

Nara
Tenri Ramen
Nara Ramen

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...

Nara
Nyuumen

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....

Shiga
Noppei Udon
Shiga Soba & Udon

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...

Shiga
Isaza Junjun (Lake Fish Hotpot)
Shiga Nabe dish

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...

Shiga
Omi Beef
Shiga Meat dish

Omi Beef

Omi Beef (近江牛, Omi gyu) is one of Japan’s top three wagyu varieties and a proud specialty of Shiga Prefecture. Known for its fine texture, minimal shri...

Shiga
Red Konjac

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...

Shiga
Omi Champon
Shiga Ramen

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...

Shiga
Kamo Nabe (Duck Hot Pot)
Shiga Nabe dish

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...

Shiga
Funazushi (Fermented Crucian Carp Sushi)
Shiga Sushi

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...

Kyoto
Shogoin Turnip

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 ...

Kyoto
Tango Barazushi
Kyoto Sushi

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...

Kyoto
Chestnut Rice
Kyoto Don dish

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
Kyoto Matcha Soba
Kyoto Soba & Udon

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...

Kyoto
Kujo Negi

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...

Kyoto
Nama-fu (Raw Wheat Gluten)

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...