Traditional Hida Takayama Cooking Class

Over ons

Immerse yourself in the warm hospitality and rich food culture of Hida’s Little Kyoto through this hands-on cooking class. In a relaxed and friendly atmosphere, you’ll create a luxurious homemade meal featuring Hida Takayama’s beloved local dishes.

During the class, you’ll prepare:

• Hida Beef Hoba Miso Steak 
• Hida Beef Nigiri 
• Fresh Yuba (Tofu Skin) in Dashi 
• Egoma Dango 

After cooking, sit back and enjoy the dishes you’ve prepared, appreciating the harmony of local ingredients and traditional techniques. To complete your experience, you’ll also have the chance to tour the main hall of the historic temple that hosts the class.

Whether you’re seeking a unique culinary adventure or a meaningful cultural experience, this class invites you to savor, connect, and create unforgettable memories in Hida Takayama.

Menu

• Aburi Hida Beef Sushi (Torched by You!) Master the art of sushi making. After hand-pressing the rice, you will use a professional blowtorch to gently sear the premium Hida Beef yourself. Watch the marbling melt and smell the heavenly aroma of the seared "Aburi" Wagyu.
• Hida Beef Hoba Miso Steak on "Hida Konro" Grill succulent Hida Beef and seasonal vegetables on a large Magnolia leaf (Hoba) using a Hida Konro (traditional clay stove). You will hand-mix your own special Miso paste for this dish. The sound of sizzling miso and the earthy fragrance of the leaf create a sensory masterpiece.
• The Ultimate Umami Rice The highlight for foodies: take the remaining caramelized miso—packed with the juices of Hida Beef—and enjoy it over a bowl of fluffy steamed rice. It’s the authentic local way to savor every last bit of Umami.
• Traditional Hoba Sushi Learn the art of wrapping vinegared rice and colorful toppings in natural leaves. This traditional "portable meal" was once a favorite among local farmers and mountain workers for its practicality and beauty. (Note: Fresh Magnolia leaves are used in summer; high-quality seasonal alternatives are used in other seasons.)
• Sweet Egoma Dumplings (Ground by Suribachi) Experience the therapeutic rhythm of the Suribachi (Japanese mortar and pestle). You will grind roasted perilla seeds into a rich, nutty paste to create a deliciously sweet glaze for your handmade rice dumplings. This nostalgic local dessert is the perfect sweet finish to your meal.

Schema

• 4:45 PM: Meeting place
• 5:00 PM: Introductions and cooking instructions
• 5:15 PM: Cooking begins
• 6:20 PM: Enjoy your meal while chatting with the instructor
• 7:00 PM: Experience ends