Explore Nagoya Cuisine: Miso-Nikomi Udon Cooking Experience

Over ons

In this class, we'll make Miso-Nikomi Udon, one of Nagoya's iconic dishes known as Nagoya meshi.

The miso used in Miso-Nikomi Udon is a special variety called Hatcho miso or Akadashi, a local miso and a key ingredient in Nagoya meshi. The instructor, a certified miso sommelier, will begin by explaining the unique characteristics and production process of this miso, using slides to simulate a tour of a miso brewery.

Next, you'll have the chance to sample different miso varieties from across Japan and appreciate their distinct colors and flavors.

Then, it’s time to start cooking! We'll prepare dashi, the essential soup stock of Japanese cuisine, from scratch using kelp and katsuobushi (bonito flakes). Each serving of Miso-Nikomi Udon is cooked in an individual clay pot to keep it piping hot.

We'll also make a side dish and a dessert of your choice, selected prior to the lesson. Both are simple and quick to prepare, with the dessert options representing traditional Japanese flavors.

After cooking, it’s time to taste your creations! While we enjoy the meal, we’ll chat about Nagoya, popular tourist spots in Japan, and share stories about your home country and more.

Menu

• Miso-Nikomi-Udon

This dish is made with the udon noodles you kneaded and cut by hand during the class, then boiled in a miso-based soup and topped with chicken, leek, and deep-fried tofu. This miso soup has a different taste from regular "miso soup," and it becomes even more delicious with a special secret seasoning. Each guest will cook their own portion in a personal clay pot, making the experience even more authentic. Hot Miso-Nikomi-Udon simmered in a clay pot is so tasty not only in the cold winter but also in the hot summer! And I'll share with you what the "secret seasoning" is.

• Miso Lecture & Tasting

Enjoy a short lecture on miso and try various flavors from different regions of Japan.

• Dashi Soup Stock

You'll start by learning how to make soup stock from scratch.

• Side Dish

Pickled cucumber and wakame seaweed (Kyuri to Wakame no Sunomono).

• Dessert

Tofu pudding with matcha powder.

Schema

• Meet at the kitchen studio.
• Start of the cooking session with the instructor.
• Enjoy the dishes you created.
• End of experience.

Notes

• The location of the cooking class is subject to change depending on the dates of the reservation.
• Scheduled to be held in Nagoya city.
• If the location changes, I will notify you before confirming your reservation.