Cooking Classes in Japan
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Sayori Sashimi
Ishikawa Prefecture ranks among Japan’s top producers of sayori (Japanese halfbeak). It is in season from early March to late May. Its translucent, elegant f...
Hanton Rice
Hanton rice, also called Hanton-style rice, is a Japanese yoshoku dish known as a local specialty of Kanazawa, Ishikawa. It consists of omelet rice topped wi...
Zuiki
In Ishikawa, zuiki refers to the leaf stalks of Yatsugashira, a type of taro. The stalks are peeled, boiled, and often served dressed with vinegar. With a cl...
Jibuni
Jibuni is one of the traditional Kaga dishes of Kanazawa, Ishikawa Prefecture. Duck is coated in buckwheat flour, wheat flour, or another flour and simmered,...
Kanazawa Curry
Kanazawa Curry is a distinctive style of curry rice served at curry restaurants mainly in Kanazawa and elsewhere in Ishikawa Prefecture. It features a thick,...
Toyama Kanburi
Yellowtail caught in the cold season is known as kanburi, or winter yellowtail. The fatty Himi kanburi caught off Himi in Toyama Bay is said to be Japan’s mo...
Shiroebi Tempura
Shiroebi tempura is a longstanding local favorite, and fresh white shrimp are also sold. Freshly caught white shrimp have translucent bodies with a faint pin...
Toyama Kaisendon
Toyama Prefecture’s rich natural environment includes Toyama Bay, often called a “natural fish tank,” which provides a diverse array of seafood throughout th...
Tororo Kombu Onigiri
Toyama Prefecture has Japan’s highest per-household spending on kombu, earning it a reputation as a kombu-loving region. One of the best-known kombu dishes i...
Kakinoha-zushi
Kakinoha-zushi is a beloved local dish of Toyama. A slice of mackerel is placed on gently cooked sushi rice, and each piece is carefully wrapped by hand in a...
Masu-zushi
Masu-zushi is a local dish of Toyama Prefecture, also well known as a station bento. It is a type of pressed sushi made with salted, seasoned trout. Thin sli...
Himi Udon
Himi Udon is a regional noodle dish made in and around Himi, Toyama Prefecture. Alongside Sanuki Udon and Inaniwa Udon, it is counted among Japan’s “three gr...
Toyama Black Ramen
Toyama Black Ramen is a local ramen style that originated in central Toyama City, Toyama Prefecture. It was originally made for workers, and its flavor is co...
Wappa Meshi
Wappa meshi is a dish served as a regional specialty of Niigata. A “wappa” is a lunchbox made by bending thin sheets of cedar. To make wappa meshi, rice cook...
Namban-ebi
Also known as amaebi, these shrimp are called Namban-ebi in Niigata because their color and shape resemble a red chili pepper. Their sweet, melt-in-your-mout...
