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Miyazaki's local cuisine experience Let's make cold soup and chicken Nanban! Super Local Food Cooking!

5.011 reviews

Descriptions come from the operator and are translated automatically.

  • 2h 30m
  • Free cancellation up to 24h before
  • Private tour
  • Mobile ticket

Highlights

Speaking of Miyazaki's local cuisine, it's cold. And chicken nanban. Chilled miso soup is a traditional home-cooked meal usually eaten at homes around Miyazaki City. During the hot summer months, when you have no appetite, your mother will make it. There are various ways of making it depending on each home and area, but you can make a basic cold soup using sesame seeds. While holding a mortar and chatteringly, I will rub the gori goori and the girl. Chicken Nanjo is a relatively new dish that was born in Nobeoka City, but now it is the soul food of Miyazaki prefectures. It is offered at many restaurants in Miyazaki, but it is also fun to make it yourself. We make these two items in about 2 hours.

Inclusions

What's included

  • apron

Cancellation

Free cancellation up to 24 hours before the experience starts, for a full refund.

Reviews

5.0

  • 511
  • 40
  • 30
  • 20
  • 10

Ratings come from 11 reviews collected by our booking partner. They are travellers' own words, in the order they were written — never reordered to flatter the experience.

Know before you go

Pickup
Pickup is offered, or you can meet at the starting point.
Ticket type
Mobile or paper ticket accepted
Operated by
Kyushu Island Cooking
  • Infants and small children can ride in a pram or stroller
  • Service animals allowed
  • Public transportation options are available nearby

How it compares in Japan, outside the cities

  • Its from-price is 45% below the median of the 1684 experiences we list in Japan, outside the cities.
  • Its length is typical for the group.
  • By number of reviews it ranks 86 of 1684.
  • The operator lists free cancellation on it.

Special offers in Japan, outside the cities

Was/now prices come from the operator, never from us.

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