Cooking Class: make a local delicacy in a Japanese house

'Dango noodle soup' is made by kneading wheat flour (or rice flour) with water, letting it rest for a while, then stretching and tearing the dough by hand before adding it to the soup. It's a hearty, wholesome dish made with local, seasonal vegetables such as 'taro' potato and burdock, then seasoned with miso or soy sauce.

This is the only cooking class available in Beppu hosted within a century-old Japanese house - a truly 'local' experience!