Experience
Kura Cooking in January 2026
The new year arrived, and a month passed very quickly. My first task in January was preparing ingredients for miso making. We divided 6 bags―65kg of soybeans into 1.15kg portions,…
Long time no see
Today’s guest was visiting Kura Cooking for the first time in six years.We enjoyed making miso and Japanese dishes together, and spent nearly five hours chatting about many different things….
Black Soybean Miso
I made a black soybean miso. I have to wait for a year to eat. Tanba black soybeans are delicious even when simply steamed. I mixed rice koji with salt…
Kura Cooking on Nagoya TV — Rebroadcast Announcement
Tomorrow, February 1, the program about increasing foreign tourists will be aired on Nagoya TV, starting at 11:00 a.m. For those who missed it last time, I hope you’ll be…
Azuki Bean Miso
While looking through an old book, I came across a word I hadn’t known before—azuki bean miso. Curious, I looked it up and decided to try making it right away….
Making Miso and Seasonal Japanese dishes
A student came to Kura to make miso and Japanese dishes. This month, we are preparing meals that gently support the kidneys. As pollen season is beginning, it’s a good…