Nagoya Gluten-Free Rice Flour Bread and Japanese Fermentation

This cooking experience focuses on rice and fermentation, two symbols of Japanese food culture. In this class, you will make five types of rice flour bread using rice flour made from Japanese-grown rice and natural yeast. Unlike wheat bread, rice flour bread has a unique texture—crispy on the outside and soft and chewy on the inside. You will also learn how to prepare dishes using koji, a traditional Japanese fermented ingredient. As the menu does not include meat or fish, it is suitable for vegans and health-conscious guests. This class offers a fun and authentic way to experience Japanese food culture and fermented cuisine in a warm and welcoming home atmosphere.

This experience offers a fun exploration of "rice" and "fermentation," the heart of Japanese food culture. First, we'll make five different types of rice flour bread using rice flour and natural yeast. You'll carefully shape and finish each loaf while experiencing the texture of the dough and observing the fermentation process. Enjoy the aroma of freshly baked bread and its light, crispy exterior and chewy interior. For the cooking portion, we'll prepare dishes with gentle flavors using fermented seasonings: Deep-fried tofu steak with red miso sauce Vegetable and mushroom soup with salt koji You'll experience the natural flavors of the ingredients and the rich umami created by fermentation. For dessert, we'll finish with a matcha soy milk jelly made with sweet koji and topped with matcha sauce. It has a gentle and comforting flavor. In addition, you'll have the opportunity to taste a variety of koji and miso. Finally, relax and enjoy the dishes you've prepared together.

• Wheelchair accessible
• Infants and small children can ride in a pram or stroller
• Public transportation options are available nearby
• Infants are required to sit on an adult’s lap

For a full refund, cancel at least 24 hours before the scheduled departure time.