Let’s experience the traditional Japanese home-cooked cuisine, which is one of the secrets of Japanese longevity!
“Ichiju-sansai” consists of one soup and three simple and healthy dishes made from vegetables, tofu, meat, or fish. In Aichi Prefecture these dishes are seasoned with locally produced seasonings such as Soysauce, Mirin, Sake, Miso, and vinegar.
Get cooking with grandma Junko!
7500 yen/person
Private Experience
Sakurayama Station (Google Maps)
Sakurayama Station (Google Maps)
10:30 (2.5 hours)
English, Japanese
English: Conversational ★★☆☆☆
Japanese: Native ★★★★★
This is a fascinating experience of Japanese food. “Ichiju-sansai” one soup and three dishes provide a good balance of nutrients. You can taste a wide variety of ingredients such as meat, fish, vegetables, and fermented foods all together.
These dishes are healthy, low calorie, low fat, and the flavor of the broth helps reduce the amount of salt used.
Recipes are included, so you can easily prepare the same dishes at home to remind you of your time in Nagoya with grandma Junko.
You can choose between fish or meat as your main dish. Please let us know at the time of booking.
Junko will pick you up outside Exit 7 of the Sakurayama Nagoya subway Station. It’s a two minute walk to the cooking studio.
Enjoy a cup of green tea while making introductions and getting an overview of the experience.
Junko will introduce you to her family secret of longevity, cooking with local fermented ingredients such as Miso, Mirin, Sake, and vinegar.
Put on your apron and start cooking.
First, you will learn to make basic Dashi fish stock. Used as an ingredient in the soup and three dishes you will cook.
You will also make some riceballs to accompany your soup and main dishes.
While learning how to serve Ichiju-sansai enjoy eating all the dishes you have prepared.
After the experience, your host would appreciate it if you could write a short questionnaire about the experience.
We walk together to Sakurayama Station and say goodbye there.
I was born and raised in Nagoya City and like cooking and teaching how to cook, especially Japanese food. Over the years I have learned many recipes from my mother and my mother-in-law and studied at cooking school.
I have a cooking license, am a Confectionery Hygiene Master, and a vegetable sommelier. I opened a natural food shop about 50 years ago and started a healthy dessert and natural yeast bread cooking class in 2002.
I had a pleasant time cooking with my son’s host mother in the US. This experience made me want to teach Japanese cooking to foreigners.
I welcome everyone and look forward to teaching you.
