
★ 5.0 (3)
🍜 Food & Cooking
Japan
Ramen and Miso Ball Workshop in Historic Tokyo
When Jake from our team did this ramen and miso ball workshop in a 128-year-old Tokyo townhouse, we got a proper education in dashi — the umami-rich stock that underpins Japanese cooking. The Fuki no Niwa, a beautifully preserved merchant's home in a historic neighbourhood, hosted us for two hours with a third-generation dried food shop owner who walked us through making miso-dama (the same flavour bombs Tokugawa Ieyasu once enjoyed) and abura soba, the tossed-noodle ramen with no broth. The space itself — sliding doors, antique bits, a quiet garden — feels like stepping back into old Tokyo, and the hands-on approach meant we left knowing how to recreate these dishes at home.
2 hoursfrom AUD $127






































