Cooking Classes in Japan
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Kuzumochi
Kuzumochi (くずもち, Kuzumochi) from the Kanto region is believed to have been named with alternate kanji to differentiate it from Kansai’s “Kuzumochi,” whic...
Anmitsu
Anmitsu (あんみつ) originated in the 1930s in the Ginza district of Tokyo, inspired by mitsumame (みつ豆), a dessert from Asakusa that was enhanced with swee...
Jindaiji Soba
Jindaiji Soba (深大寺そば, Jindaiji soba) originated in Chofu, Tokyo, where the land was unsuitable for rice cultivation but ideal for growing soba due to it...
Hachioji Ramen
Hachioji Ramen (八王子ラーメン, Hachioji ramen) highlights the natural sweetness of onions. The soy sauce-based soup is enriched with lard, giving it a touch...
Tsukishima Monjayaki
Tsukishima Monjayaki (月島もんじゃ, Monjayaki) is a unique dish with an interesting origin: its name is said to come from writing characters with the batter ...
Koshigaya Duck and Green Onion Hot Pot
The Koshigaya Duck and Green Onion Hot Pot (こしがや鴨ネギ鍋, Koshigaya Kamo Negi Nabe) is a beloved winter specialty of Koshigaya City in Saitama Prefecture...
