Japanese Cuisine - Local cuisine
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Salted Bean Daifuku
Salted Bean Daifuku (塩豆大福, Shiomame Daifuku) is a classic Japanese confectionery highly beloved in Tochigi Prefecture. As the name suggests, this treat features a soft mo...
Tochiotome
Tochigi Prefecture is recognized as Japan's "Strawberry Kingdom," maintaining the highest strawberry production for over half a century. Among its many varieties, Tochiotome rei...
Shimotsukare
Shimotsukare (しもつかれ) is a ceremonial dish traditionally offered to Inari Shrines on "Hatsuuma," the first Horse Day of February, alongside red rice. This auspicious dish is...
Utsunomiya Gyoza
When you think of Utsunomiya, you think of gyoza, and when you think of gyoza, it’s Utsunomiya! There's even a statue dedicated to gyoza in front of Utsunomiya Station. Utsunomi...
Monkfish Liver (Ankimo)
In the coastal regions of Ibaraki, monkfish dishes are a local specialty, with monkfish hot pot being particularly famous. Known for its versatility, every part of the monkfish,...
Mito Natto
Mito Natto (水戸納豆, Mito natto), a specialty of Mito City in Ibaraki Prefecture, is one of Japan's most iconic fermented foods. While its origins are debated, a popular legend...
Hoshiimo (Dried Sweet Potatoes)
Did you know that Ibaraki Prefecture produces the most dried sweet potatoes in Japan? In fact, about 90% of the nation’s production comes from Ibaraki. Hoshiimo (干し芋, drie...
Chiba Soft Serve Ice Cream
Did you know that the origin of soft serve ice cream traces back to China, with a history spanning 4,000 years? You might not immediately associate soft serve ice cream with Chi...
Chiba Peanuts
Chiba Peanuts (千葉落花生, Chiba rakkasei) are a proud specialty of Chiba Prefecture, particularly produced in Sanmu City. The area's soil, rich in volcanic ash, was considered ...
White Gyoza
White Gyoza (ホワイト餃子, Howaito Gyoza) originated from a specialty shop in Noda City, Chiba Prefecture. The founder learned the recipe from Mr. Bai, a Chinese man he met in M...
Saitama Taro
Taro, a root vegetable even mentioned in ancient Japanese poetry like the Manyoshu, has long been an essential part of Japan’s food culture. Among all regions, Saitama Prefectur...
Yokosuka Navy Curry
Yokosuka Navy Curry (よこすか海軍カレー, Yokosuka kaigun kare) originated in the Meiji Era as a menu item designed to prevent beriberi among navy soldiers. This dish offered a...
Oyama Tofu
Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture. This silken tofu, made...
Chinatown Steamed Pork Buns
Chinatown Steamed Pork Buns (中華街肉まん, Chūkagai Nikuman) are a world apart from the buns you find at convenience stores. In Yokohama Chinatown, countless shops sell these sa...
Odawara Kamaboko
Odawara Kamaboko (小田原かまぼこ, Odawara kamaboko) is a renowned specialty from Odawara City in Kanagawa Prefecture, boasting a history of over 220 years. Originating in the la...