You can discover the secrets of authentic Japanese Cuisine at GREEN Cooking
Studio. You will learn how to make “dashi (Japanese soup stock),” the core
of Japanese cooking. You will also learn about the basic seasonings and
condiments, what they are and how they are made. Takayama has its own unique
and distinct food cultures that has been passed on from mothers to children.
We, Japanese, think nothing is more precious and luxurious than using seasonal
and fresh vegetables. And Miyagawa Morning Market is one of the best places
where you can get the freshest vegetables and edible wild plants. Learn
the fundamentals, explore and enjoy Japanese food in depth. Experience
Japanese Cooking using traditional cooking utensils. Learn not only “cooking”
but customs and cultures from the locals.
Dine at historical Takayama merchant house. We are located in the central tourist spot, just one-minute-walk from the Miyagawa Morning Market. A friendly local “mothers” and English speaking staff are so looking forward to share the fun time with you
- Lunch Cooking & Morning Market Tour
- Fee: 6,000yen / person
- Time: 9:00am-12:00pm
- Dinner Cooking & Sake Brewery tour
- Fee: 6,500yen / person
- Time: 2:15pm-5:30pm
- Why not experience an authentic Japanese Cooking at an historical merchant
This course will
provide you with profound explanations of Japanese Seasonings / Condiments.
allow you to experience cooking with traditional Japanese utensils.
take you to a morning market tour or sake brewery tour.
You can dine at a cozy merchant house at the end of the lesson or take bento box out.
You will be provided recipes to bring back home with you !!
- What do I do?
- Traditional “Dashi” (Japanese soup stock) Making
Dashi is the savory taste and it is the core in Japanese cooking. You will even experience shaving dried bonito into bonito flakes. Please enjoy the aroma of the freshly shaved bonito flakes!! We will introduce other ingredients such as shiitake mushrooms to make Japanese dashi for Buddhist cuisines (vegetarian).
- Basic Seasonings and Condiments in Japanese cooking
Varieties of “miso” (fermented soybean paste) are used throughout Japan. We will discover and find out the differences about 5 of them. Other than that, we will explain how to use soy sauce, mirin, and rice wine in Japanese cooking.
Miyagawa Morning Market Tour
We will take you to a tour along the Miyagawa Morning Market. We will even get some fresh vegetables at the market which we will actually be using at the cooking studio later on. Enjoy the market stroll with the knowledgeable staff.
- Cooking Experience
- We will explain the recipes and assist you. We hope you will be able to
introduce and actually cook the menus to your family and friends when you
go back to your home country.
Cook with Traditional Japanese Cooking Utensils
Old utensils made of wood, bamboo, and clay by skillful craftsmen has warmth and fit into our hand perfectly. There are more convenient tools these days but we would like to use them as much as possible and pass them on to the next generations.
- Food Arrangement
Arranging and presenting the food beautifully on a dish is another distinct factor of Japanese Food. We would say it is a piece of art and there are lots of rules to learn if you are to master an authentic traditional cooking. However, for this time, you are free to arrange food with your own inspiration and create your own piece of art on a plate of your choice. We are happy to help you if you have no ideas. Perhaps use some seasonal leaves and flowers to enhance the beauty of your art!!