Local Inaka Sushi (Countryside Sushi) Cooking Class in Kochi
In Hidaka Village along the Niyodo River, explore Kochi’s culinary tradition of inaka sushi, discovering inventive new flavor combinations like tomato miso! (Eat! Meet! Japan 2020 Bronze Award)
Highlights
Visit Kochi Prefecture and learn about their unique local food culture of inaka sushi
Be guided by a local who will pass down Japanese cooking techniques
Try the shop’s original tomato miso, which adds a savory and sweet kick to any dish!
10 meals
Experience Details
For a taste of the local food culture of Kochi Prefecture, come learn how to make the regional specialty inaka sushi (countryside sushi) during this cooking class in Kochi!
Kochi is known for having the highest ratio of forested land of all the 47 prefectures of Japan. As 84% of its area is covered by forest, Kochi food culture has been influenced by a diverse range of vegetables. Before modern transportation, people who lived in forested areas didn't have access to fresh fish, so instead of using raw seafood for sushi, they adapted to their environment, using local vegetables and plants.
In Kochi, the tradition of making inaka sushi is still alive and well. As the ingredients are local and the sushi is mainly plant-based, this is a wonderful way to experience a sustainable meal in Japan.
The sushi toppings, like simmered shiitake mushrooms and myoga (ginger), are so well-seasoned that they don’t require any soy sauce for dipping. Meanwhile, the flavor of the sushi rice is vibrant, using local yuzu juice and zest, ginger, and other special ingredients.
An original local tomato miso product also adds a burst of flavor to the gunkanmaki-style sushi, with its well-rounded sweet and slightly spicy flavor. Made with sweet local tomatoes and umami miso, it’s a mouthwatering combination that’s also echoed in the miso soup, which features whole tomatoes and somen noodles–a combination that’s refreshing and somehow summery-tasting, despite being served warm.
Located in the Hidaka Village, along the Niyodo River, come explore Kochi Prefecture’s rich traditional culture as well as inventive new flavor combinations, learning Japanese cooking techniques passed down from the older generations!
MENU:
Inaka konnyaku sushi
Shiitake nigiri sushi
Gunkanmaki-style sushi with tomato miso and cucumber
Ryukyu nigiri with shiso and tachiuo (swordfish)
Miso soup with tomato and somen noodles
Sabazushi (mackerel sushi)
Nasu (eggplant) sushi
Myoga (ginger) sushi
Inclusions
All ingredients and tools to make inaka sushi (countryside sushi)
Local cooking instructor
Exclusions
Tomato miso or other souvenirs
Transportation fees to/from the experience location
Meeting Point and Meeting Time
Meet your host at Eat&Stay Tomatoto. It is a 30-minute walk from Kochi Station or a 1-minute walk from Omurajinjya-ae Station on the Dosan Line. More detailed information and a Google Maps link will be provided upon booking.
Remarks
Please be on time for the cooking class
Cancellation Policy
Cancel your booking at least 2 days before the experience start time to receive a full refund minus a 3.2% transaction fee.
Experience Location
Slow it right down and bask in the warm and welcoming character of this sunny and cheery corner of Shikoku Island.
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10 meals
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Taught by the kindly female farmers of Odate, this cooking class is full of warmth and charm. Learn how to make soba noodles using buckwheat flour that’s cultivated in the region’s fertile soils, as you embrace the rural lifestyle of Odate.
With a healthy spirit of competition and collaboration, join this sushi making class, designed as a team-building exercise. After learning how to make 2 kinds of sushi and miso soup, the teams will craft their own sushi using available ingredients.
Promote collaboration and competition among your team! During this cooking class, you’ll split into groups and duke it out in the kitchen, working together to create a meal of 2-3 traditional Japanese dishes for the judge’s consideration.