Japan has some of the most delicious food in the world- why not try some, or try to make some, for yourself?
After watching a live demonstration by a local washoku chef, participants will learn about kitchen knives and experience the difference in ease of slicing before and after sharpening. After that, participants will prepare sushi and sashimi to savor for lunch.
Located conveniently in the heart of Yamagata City, create your own Japanese soba from scratch with the guidance of veteran soba masters.
In this cooking workshop based in Yamagata city, you will learn how to prepare a local style of tofu with Yamagata soybeans from start to finish.
Shojin ryori, is an ancient cuisine found on the Dewa Sanzan Mountains developed by the Yamabushi mountain monks with a storied history dating back over 1,400 years from when these sacred mountains were first opened.
Experience an indispensable element of Japanese holidays: mochi-pounding. Using a traditional mallet and mortar, pound mochi rice into this staple chewy morsel, and then enjoy the result as part of a delicious local dish.
Learn how to prepare nigiri and rolled sushi under the guidance of a master chef in the heart of Yamagata City.
Experience life in rural Japan with an overnight farmstay experience in Yamagata.
At old-fashioned sweets shop Kurikomaya in the Muikamachi neighborhood of Kurihara City, learn from the shop owner how to make taiyaki sweets, then try your hand at making one yourself.
On this private sea-to-table culinary adventure tour, fish, fry, flambe, and feast your way through the bounty of the Sanriku fishing grounds just off the coast of Ishinomaki.
Learn how to make Yamagata’s soul food, Imoni. Start from the local market and then learn from a Japanese chef how to prepare and cook this delicious food.
Catch your own fish or shop for some at a local market, then watch or work alongside as a professional Japanese chef prepares it.
After a tour of the famous Shiogama tuna auction and purchasing fish at the nearby wholesale market, learn from a local chef how to work with multiple types of Japanese knives to prepare rolled and nigiri sushi by hand with fresh ingredients from Miyagi.
Forage wild sansai vegetables on the slopes of Mount Haguro alongside yamabushi mountain monks, then use them to cook shojin ryori dishes.
Founded in 1897 (Meiji 30), Kichimi Seimen has faithfully preserved the traditional techniques and spirit of Umen-making.
During the factory tour, you can witness the noodle-making process up close, where manual craftsmanship and modern machinery coexist in harmony.
