Discover the secret of koji, which is a vital ingredient in fermentation and hidden in sake, soy sauce, rice vinegar, mirin, and miso - all ingredients that define Japanese food.
Traditional rice fermentation techniques of koji not only makes food last longer but also brings out sweetness and umami flavour of many types of food.
Our private cooking class starts with a short introduction of shiokoji (fermented mixture of sea salt and koji rice), followed by simple cooking of protein (a choice of chicken, fish or tofu), miso soup, activated brown rice, and a few seasonal vegetable dishes (mostly grown at home).
Gluten-free and vegan options are also available.
Cooking instructions are written in English.
After the class, you'll enjoy your meal on a horigotatsu table in the tatami room.
Depending on weather condition and seasonal availability, you can pick some of our vegetables before the class starts. But please let us know your interest beforehand to visit our nearby field.
Our house is accessible by bus from Toyotashi Station.
Enjoy local bus journey along the Yahagi River with the view which drifts from city to countryside.
We also offer Airbnb accommodation ("Bucolic Riverside Farmhouse with Nature View") if you prefer overnight stay and join our cooking class at night. It includes complementary rice bread making session for the next morning.