Miso Activity at Home “Nagoya-Meshi”
Nagoya-Meshi is a Variety of dishes unique to Nagoya that have been widely popular in the neighboring areas of Aichi. One of the characteristics of Nagoya-Meshi is the use of miso. Traditional miso in Aichi is called `Akadashi` or `Hacchomiso` and is made from soybean and salt. The color is very very dark compared to other areas, but the salt concentration is lower. So it's healthy and can be arranged in various ways. Try cooking different local specialities of Nagoya that can be found nowhere else in Japan.
In my class, I'll introduce various Nagoya-Meshi that you can cook at home using miso. It's easy so you don't need to worry about the level of your cooking skill. The important thing is to relax and enjoy yourself!
Shrimp Tempura Riceball "Tenmusu "and "Misoshiru"
Tenmusu is a rice ball with deep fried shrimp tempura inside and wrapped Nori.
There are various rice balls all over Japan, but Tenmusu is a little smaller so it's easy to eat. Recommended for breakfast, lunch, and midnight snacks so on!
And in this class, we will make Misoshiru(Miso-soup) as the first step of miso activity!
If you have a Japanese Grocery Store or an Asian supermarket in your neighborhood, look for Akadashi Miso. If not, any kind of miso is fine.
Inclusions:
1.5-hour online class recipes(will be provided before the class).
Exclusions:
Ingredients for creating your own dishes and cooking tools.
Meeting Point and Meeting Time:
This cooking class will be held online. I will send you the ZOOM for our class in advance.
Soybean Paste-Flavored Noodles "Miso-Nikomi-Udon"
"Miso-Nikomi-Udon" is one of the typical noodle dishes in Aichi. This dish is made by boiling Udon noodles in Miso-style soup and topped with chicken, leek, and Kamaboko. This miso-made soup has a different taste from "Misoshiru", and it becomes very tasty just by adding "a secret seasoning". Hot Miso-Nikomi-Udon simmered in a clay pot for one person is so delicious not only in the cold winter but also in the hot summer! In this class, you start by taking the soup stock from scratch. And what is "a secret seasoning"? I'll teach you how to make miso-style soup with rich flavor.
Inclusions:
1.5-hour online class recipes(will be provided before the class).
Exclusions:
Ingredients for creating your own dishes and cooking tools.
Meeting Point and Meeting Time:
This cooking class will be held online. I will send you the ZOOM for our class in advance.
Pork Cutlet with Miso Sauce "Miso-Katsu"
3rd-step of Miso activity is "Miso-Katsu"
If you ask people from Aichi, "What kind of sauce do you want to put on the Pork cutlet?",
Many people must answer "Miso sauce".
Miso sauce is used not only for Pork cutlet but also for Oden ,vegetables and so on.
The taste of the handmade Miso sauce is exceptional, although it depends on the taste of each household.
It's long-lasting, so why don't you make it a try?
Sprinkle a generous amount of Miso sauce on the hot Pork cutlet, the aroma of miso spread out, make you appetite.
Miso-katsu is the leading Nagoya food.
If you ask people from Aichi, "What kind of sauce do you want to put on the Pork cutlet?",
Many people must answer "Miso sauce".
Miso sauce is used not only for Pork cutlet but also for Oden ,vegetables and so on.
The taste of the handmade Miso sauce is exceptional, although it depends on the taste of each household.
It's long-lasting, so why don't you make it a try?
Sprinkle a generous amount of Miso sauce on the hot Pork cutlet, the aroma of miso spread out, make you appetite.
Miso-katsu is the leading Nagoya food.
Inclusions:
1.5-hour online class recipes(will be provided before the class).
Exclusions:
Ingredients for creating your own dishes and cooking tools.
Meeting Point and Meeting Time:
This cooking class will be held online. I will send you the ZOOM for our class in advance.
