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The local cuisine of Nagoya is unique. In Japan, Nagoya’s local food is called “Nagoya Meshi” (名古屋めし). And because almost all dishes use meat, fish, or egg they are not vegan friendly.
During this cooking class, you can experience authentic Nagoya Meshi with a vegan twist. Learn to cook using the local red Miso paste and make dishes such as Dote Ni (red Miso stew), and vegan Miso Katsu (deep-fried tofu cutlet with Miso sauce). Make other Nagoya-style dishes such as Tebasaki (chicken wings) using tofu and burdock, and Tenmusu (mini rice balls with Tempura) from scratch at a Japanese home.
Start twice a day at 11:00 and 17:00 (2.5 hours)
English: Business ★★★☆☆
Japanese: Native ★★★★★
Meet Akiko at Kachigawa Station which is only 15 minutes away from Nagoya. From there she will give you a ride to her home which is only a couple of minutes away.
Start your experience with tea and some snacks, get to know each other, and talk about today’s menu by reading through the recipes. Choose your favorite apron from Akiko’s collection and you are ready to start cooking.
You will start by making your own Dashi stock from Shiitake mushrooms and seaweed.
The first dish you will make is Dote Ni, a red Miso stew with vegetables. Akiko will already have prepared the base but she will happily explain to you how it is made.
Another local Nagoya dish you will make are vegan Tebasaki, deep-fried tofu (chicken) wings. The important part of good Tebasaki is the sauce, and Akiko will teach you her family recipe.
Tenmusu are mini rice balls filled with a shrimp Tempura. For the vegan version, you will use delicious mushrooms as the filling. Akiko will introduce you to the finer points of rice ball making so your Onigiri or Tenmusu at home will also be light and fluffy from now on.
Another local specialty of Nagoya is Miso Katsu, a deep-fried pork cutlet with red Miso sauce. As an alternative for the pork, you will use deep-fried tofu called Aburage as well as a tofu filling. Served with rich red Miso sauce as a sandwich these Miso Katsu are to die for.
Once all your dishes are prepared it is time to eat. Set the table and enjoy your creations. Akiko will introduce you to Japanese table manners while eating, and tell you how to eat the different dishes you have made. Don’t forget to ask all the questions you have about vegan Japanese food and recommendations for Nagoya!
If you can’t eat up everything that’s fine. Just take home the leftovers, and don’t forget your recipes either. They will be helpful whenever you want to cook your favorite dishes from Nagoya at home.
Meet Akiko at Kachigawa Station and get a ride to her home.
Enjoy tea and a snack while being introduced to today’s recipes.
Make vegan Dashi stock from scratch from Shiitake and Kombu seaweed.
Finish up the Dote Ni that Akiko has prepared for you.
Deep-fry tofu wings and make Akiko’s family recipe sauce.
Deep-fry Tempura and form beautiful fluffy rice balls.
Deep-fry an Aburage-Tofu cutlet and drown it in a red Miso sauce.
Enjoy eating all the dishes you have prepared today. Get an introduction to Japanese table manners.
Pack up leftovers and don’t forget your recipes. Akiko will drive you back to Kachigawa Station where you will say goodbye.
Akiko’s love and excitement for cooking began as a child growing up in a suburb of Nagoya. By the time she was in high school, she could prepare her own bento box and she still has fond memories of Takoyaki, the crispy Octopus dumplings that were cooked in her home almost every day! She has been cooking for almost 40 years now and it is the one thing that truly keeps her happy.
Akiko is thrilled about the opportunity to share specialties from Nagoya as a lot of people don’t know how to cook Nagoya-style food. Because of this, many Nagoyans themselves eat their local specialties at restaurants.