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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"

Second-step of Miso activity is "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 certain 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 certain 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.

Chinatsu Iwahara

Teachers profile
Hi, Thank you for coming my class info. I'm Chinatsu Iwahara. I live in Aichi which is central of Japan. I grew up in Kanagawa. And I have been living in Aichi for more than 10 years. Before then I lived in Singapore, Philippines, and US for 13 years because of my husband's job. It was hard to get used to new life in foreign countries at first, but eating local foods gave me vitality and I had great time. There are many local foods in Aichi. They are called "Nagoya-Meshi". It's not only a little unique among Japanese food, but also very delicious! Nagoya-Meshi makes me happy, I enjoy life in Aichi. Why don't you try to cook about the different kinds of Nagoya-Meshi? Welcome to my kitchen!
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