Tohoku in Cooking class

• Age 1～Age 100
• 2～3 hours
• 11:00

Daichan Farm is a farm in Nishimurayama-gun, Yamagata Prefecture. Local cuisine cooking ♪ You can make the following local dishes. Sasamaki, squid soup, chilled soup, imoni, natto soup, ozoni, frozen rice cakes★Sasamaki rice soaked in urukashi overnight, drained, wrapped in bamboo leaves, boiled, preserved food (sprinkled with soybean flour containing sugar) ★Frozen rice cake A local dish made by mashing rice mixed with non-glutinous rice during the cold weather, freezing and drying it, cutting it into rice crackers, drying it for three months, then frying it and seasoning it with salty-sweet soy sauce. ★Yamagata beef, tofu, konnyaku, and plenty of vegetables are used to make this local soy sauce-flavored local dish. ★Natto soup In Yamagata in winter, natto soup is often served to warm the body. "Imogara" (dried taro stems) is an essential ingredient, and miso-flavored soup with taro, natto, tofu, boiled rice parsley (traditional vegetables), carrots, and more!

• In Door Activity
• For Groups

• Age 0～Age 100
• Within 1 hour

Including Tsukuehama, you can once experience the salt development that has been carried out in the Sanriku coast zone. Experience the old-fashioned work, why not try thinking of the lives of the time?

• Pickup Service
• For Rainy Days
• In Door Activity
• For Groups
• For Family

• Age 16～Age 70
• 3～4 hours
• 10:00

This is a rice flour cooking lesson taught by the food coordinator in Akita. A cooking class for those who want to use rice flour but cannot easily incorporate it into their daily diet ♪ Held by a small number of people in our kitchen space "Rental Space Wan!". Rice flour has been attracting attention in recent years, but in addition to traditional sweets using rice flour, you can master making rice flour bread and white sauce that can be easily cooked. Yokote is also famous for producing rice. A rich food culture has been nurtured as a source of rice since ancient times, and its tradition and culture have been passed down from generation to generation. Why don't you enjoy learning about the possibilities of rice flour cooking in Yokote, a delicious rice-producing region? ◆ What is rice flour? Rice flour has been in the limelight in recent years for its delicious and healthy use not only as a gluten-free ingredient for people who are worried about allergies, but also as a new way to eat rice. Due to advances in flour milling technology, it is widely used not only for bread and cakes, but also for noodles and fried foods, and the textures that differ depending on the cooking method are gaining popularity, and the possibilities continue to expand. Rice contains nutrients necessary for the body such as protein, carbohydrates, fats, inorganic substances, vitamin B1 and vitamin E, and is re-used as a nutritious and body-friendly ingredient that suits the Japanese diet and culture. It is attracting attention.

• For Rainy Days
• In Door Activity

• Age 16～Age 70
• 2～3 hours
• 11:00

A fun lecture on how to make Yokote Yakisoba, a specialty of Yokote, in a family style. Why do not you experience making Yokote style home-made yakisoba handmade from sauce while learning about the local food culture? Rental Space Wan!'S cooking class starts with making Worcestershire sauce, which is also a key point of Yokote Yakisoba! In our kitchen space, you can master how to make homemade Worcestershire sauce using plenty of fresh tomatoes in Yokote, put it in a storage container and take it home. In fact, a delicious Worcestershire sauce that can be easily handmade! Of course, it comes with a recipe, so you can look back and make as many times as you like after you go home! Let's make Yokote Yakisoba while learning the tips to make delicious using handmade Worcestershire sauce! We will prepare two Yokote local dishes to match the yakisoba, so it's full of volume! Let's enjoy lunch time together ♪ ◆ What is Yokote Yakisoba? Yokote Yakisoba is the gourmet food of Yokote! The difference from regular yakisoba is that each store's unique Worcestershire sauce and soup stock are added to the thick, straight boiled noodles. The toppings are fried eggs and Fukujinzuke instead of pickled ginger, which is unique to Yokote Yakisoba.

• For Rainy Days
• In Door Activity