This hands-on cooking class, held in a traditional machiya townhouse studio in Urasoe, focuses on the autumn harvest ingredients unique to Okinawan cuisine. Participants prepare dishes such as rafute (braised pork), jimami-dofu (peanut tofu), and seasonal purple-yam (beni-imo) desserts under the guidance of a certified Ryukyuan cuisine instructor. The class begins with a short tour of the host family's kitchen garden, which shows the seasonal change of subtropical herbs and gourds in autumn. Instruction is available in English and Japanese, and participants take home a recipe booklet featuring seasonal substitutions.
- Type
- Our service
- Category
- Autumn Leaves
- Season
- Autumn
- Month
- October–November
- Region
- Okinawa
- Prefecture
- Okinawa
- City
- Urasoe
Highlights
- ◆Certified Ryukyuan cuisine instructor in a traditional setting
- ◆Seasonal autumn ingredients: goya, beni-imo, sea vegetables
- ◆Kitchen garden tour showing subtropical autumn change
- ◆English and Japanese instruction available
- ◆Take-home recipe booklet with seasonal variations