Create Japanese essential dishes with high quality ingredients.

  • Duration: 2 hours
  • Price:6,000 yen
  • Guest Requirements:Minimum age:3 years old
    ※ Children aged 12 or under must participate with their parent or legal guardian.

Our place is the cozy private house near Osaka Castle.
You can exploring Japanese traditional shopping street nearby before and after your experience.

It is known across the world that Miso soup and Rice balls is the traditional dishes in Japan.
And also, it’s true that these are well balanced foods.
If you have a skill to make both, you can not only get a lot of nutrition at same time but also can enjoy the basic Japanese food culture.
You’ll learn how to make not only miso soup and rice balls but also one more side dish which is made from the leftover after making broth.
You’ll make Japanese broth (Dashi) from scratch.
Because the broth “Dashi” is the essential item for any Japanese cuisine.

I’ll use my homemade one year fermented Miso for miso soup and use my homemade pickled plums for rice balls in this experience.

You also can learn how to make miso with my original recipe.
Let’s enjoy the best combination foods such as miso soup and rice balls with my homemade pickles.

I don’t use any meat, milk and any chemical additives for cooking.
If you have some food restrictions, please let me know in advance.
I prepare for you separately.

Book Now with airbnb



  • 所要時間:2時間
  • 費用:6,000円
  • ゲスト要件:3才以上。12歳以下のお子さんが参加される場合は保護者の同伴が必要です。



Book Now with airbnb


Previous articleCreate Udon and Soup from scratch!
Next articleVegan Japanese Sweets & Matcha!
I love eating,especially authentic food. As I get older, I can not eat much. I decided to take a meal that I would not regret as much as possible when I thought how many times I could eat meal in the rest of my life. It's true that awesome foods make many people smile. I like to see their smile,and also I wish I could share the joy with as many people as possible, I started the cooking workshop using the good quality ingredients for local people in 2010. In addition to just introducing good quality foods, I'm aiming at connecting Japanese traditional food culture to the next generation and communicating the goodness and taste of handmade going.