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November 7, 2026 · Workshop menu
This time, let’s make these three dishes.
Three dishes from Japan’s home table, each with a story worth sharing. Learn where the flavors come from as we make them together.
Our planned menu for November 7 · Ingredients may vary slightly with availability.
01 · Hokkaido’s shared dish
Salmon Chan-chan Yaki
鮭のちゃんちゃん焼き
Salmon and vegetables, brought together by miso.
This hearty dish is said to have begun in the fishing towns of Hokkaido’s Ishikari region. Fresh salmon and seasonal vegetables were cooked together on an iron plate, with miso adding savory depth.
Today, families often use salmon fillets and a frying pan. The vegetables change with the season, which makes the dish easy to enjoy again at home.
At the workshop
See how miso becomes a sauce for fish and vegetables—not just an ingredient for soup. The name “chan-chan” has several possible origins, adding a playful story to the meal.
This dish is said to have its roots in a fishing town in Hokkaido. You will experience the delicious way miso brings together the salmon and vegetables, and learn how to prepare it easily at home using a frying pan.
（An illustrative image from that time.）
02 · The art of dashi
Chawanmushi
茶碗蒸し
A warm, savory egg custard—not a dessert.
Egg and dashi are gently steamed in a cup until silky. Related dishes appear in Japanese cookbooks from the Edo period; today, chawanmushi may appear at New Year or family celebrations, and is also a familiar side at sushi restaurants.
Its delicate taste comes from the broth. Rather than hiding the ingredients, dashi lets the egg and the toppings speak softly together.
At the workshop
Assemble the ingredients and discover why gentle heat and a balanced dashi make all the difference to its smooth texture.
This steamed dish of dashi and egg has a history that traces back to Edo-period cookbooks. It is a smooth, delicate dish that appears in settings ranging from celebratory feasts to casual dining out.
（An illustrative image from that time.）
03 · Kumamoto’s everyday table
Miso Soup with Nankan-age
南関揚げの味噌汁
A familiar bowl with a local ingredient.
Rice, miso soup and pickles formed a familiar meal in Edo-period Japan. Yet the miso and the ingredients change from place to place. This bowl features Nankan-age, a crisp, dried fried tofu traditionally made in Kumamoto’s Nankan area.
Nankan-age keeps well and softens as it absorbs the broth. Made from soybeans, it adds substance to the soup; families can also add seasonal vegetables. The result shows how a practical local food becomes a comforting part of the table.
At the workshop
Explore the relationship between dashi and miso, and taste how Kumamoto’s rice-and-barley miso style differs from other regional misos.
The flavor of Japanese miso soup varies by region. Here, we introduce the deliciousness of Kumamoto’s *Nankan-age* (a type of deep-fried tofu) as it absorbs the savory dashi broth, along with the unique taste of a blended rice and barley miso.
（An illustrative image from that time.）
The flavors you’ll discover
Three dishes.
A few essential seasonings.
味噌・出汁
You can learn about miso and dashi.
Learn how Japanese home cooking builds flavor through balance, then take those ideas back to your own kitchen.