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Cook in a Local Japanese Home in Hida - Authentic Family Recipes

Gifu Prefecture, Japan
  • 3 hours (approx.)
  • Mobile ticket
  • Offered in: English

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Overview

    Sample Menu

    Starter

    Vegetable with perilla seed

    Starter

    Komo tofu

    (tofu wrapped in a "komo" (a woven straw mat) and boiled in soup stock)

    Starter

    Knot-shaped konnyaku (konjac plant jelly, similar to noodles)

    Main

    Hoba miso (grilled miso on a magnolia leaf with vegetables or beef)

    Main

    Onigiri (rice ball)

    Main

    Miso soup

    What's Included

    • Private, hands-on Hida cooking class with Rena
    • Three traditional Hida dishes and shared meal
    • Alcoholic Beverages
      1-2 glasses of local sake, beer or wine
    • Japanese calligraphy workshop with brush and ink
    • Local ingredients including Hida rice and aburae (egoma)
    • Meet and walk with your host from JR Sugisaki Station
    • Hotel pick up and drop off

    Meeting and Pickup

    Meeting point

    • Sugisaki Station
      Furukawacho Numamachi, Hida, Gifu 509-4214, Japan

      Please meet your host at JR Sugisaki Station, in front of the station building. From Hida-Furukawa Station, take the JR Takayama Line to JR Sugisaki Station (about 10 minutes). Rena's home is a 7 minute walk from JR Sugisaki Station.

    End point

    This activity ends back at the meeting point.

    What To Expect

    Additional Info

    • Confirmation will be received at time of booking
    • Not wheelchair accessible
    • Stroller accessible
    • Near public transportation
    • Rena can accommodate a vegetarian diet with advance notice.
    • This is a private tour/activity. Only your group will participate
    Supplied by

    Cancellation Policy

    You can cancel up to 24 hours in advance of the experience for a full refund.
    Member Pricing
    From

    $52.25

    per person
    Was $55.00(-5%)

    up to 24 hours before the experience starts (local time)

    Book ahead!
    On average, this is booked 26 days in advance.

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