During my experience attending Kanae’s private Japanese cooking class in Sapporo, I gained more than just culinary skills—I immersed myself in the local culture. The class was intimate and personalized, which allowed me to ask questions and receive detailed guidance throughout the process. One highlight was visiting local markets where Kanae introduced me to authentic ingredients like Hokkaido potatoes and Okhotsk salt. Sampling these fresh products helped me understand the foundation of many local dishes. The cooking session itself was both fun and educational. Kanae patiently taught us how to make staple dishes, including a rich soup curry inspired by GARAKU’s famous recipe, which she explained held a special place in Sapporo food culture. Trying my hand at preparing these traditional recipes made me appreciate the care and precision behind Japanese cuisine. What made this experience stand out was the blend of tasting free samples of local specialties and learning their stories—elements that made me feel connected to the region’s culinary heritage. For travelers seeking a deeper knowledge of Japanese food beyond restaurants, joining a private cooking class with a local like Kanae offers a unique and memorable adventure.