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Hatcho Miso is one of the main seasonings used in Nagoya’s local dishes.
In this cooking class, you’ll learn about Miso, fermented soybean paste through pictures, and a hands-on experience by cooking Nagoya’s popular dish “Miso Nikomi Udon” noodles stewed in a soup made from Miso.
Let’s fall in love with Nagoya through cooking!
10:30 (2.5 hours)
English: Conversational ★★☆☆☆
Japanese: Native ★★★★★
There are many local dishes in Nagoya, Aichi. These are summarized under the term “Nagoya Meshi”. Miso Nikomi Udon is one of these Nagoya Meshi that uses Hatcho Miso, a traditional soybean-based seasoning.
If you hear about Hatcho Miso for the first time, you’re not alone. So before you start cooking, your host Chinatsu will explain what Hatcho Miso is and how it is made.
Miso Nikomi Udon is made by boiling Udon noodles in Miso-style soup and topped with chicken, leek, egg, and Kamaboko (fish paste). You’ll start cooking by making the basic soup stock from scratch. This Miso-made soup has a different taste from Miso Soup, just by adding “a secret seasoning”.
You will see that hot Miso Nikomi Udon simmered in a clay pot is delicious not only in the cold winter but also in the hot summer!
Meet your host Chinatsu at the ticket gate of Kachigawa station. After a brief introduction, you will head together to her house.
Enjoy a welcome drink while being introduced to today’s recipe to make Miso Nikomi Udon.
Listen to the explanation of local “Hatcho Miso” and the brewing process.
Put on your apron and start cooking. Make Dashi fish stock from scratch, cut the ingredients and dissolve Hatcho Miso as well as a secret ingredient before simmering the Miso Nikomi Udon with a raw egg.
Enjoy eating the hot Miso Nikomi Udon.
After the experience, your host would appreciate it if you could write a short questionnaire about the experience.
Your host will walk you back to Kachigawa Station and/or give you directions to your hotel or any other place you want to visit next. Hope to see you again!
I grew up in Kanagawa and have lived in Aichi for over 10 years. Before that, I lived in Singapore, the Philippines, and the US for 13 years because of my husband’s job.
At first, it was difficult to get used to a new life abroad but learning about, cooking, and eating local food gave me vitality and I had a great time.
By learning local home cooking, I came to know the qualities of the countries I lived in, something that cannot be experienced through sightseeing.
I would like you to know more about Nagoya and enjoy your time here through the local cuisine Nagoya Meshi. Why don’t you take it one step further and learn to cook local home cooking?