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Japanese Tasting Menu with Seven Key Sauces

Enjoy a sampling menu while you learn seven distinctive sauces that make meals quick and delicious.

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Japanese Tasting Menu with Seven Key Sauces

Japanese Tasting Menu with Seven Key Sauces

Enjoy a sampling menu while you learn seven distinctive sauces that make meals quick and delicious.

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About

There are tricks to making delicious washoku-ish cooking quick and easy, and one of them is having a variety of sauces at the ready. We will taste as we go and learn how to pair the sauces with different ingredients:

  • Sunomono quick-pickling brine for cucumbers
  • Carrot wafu dressing for salads
  • Ginger shoyu aioli for tofu and greens
  • Hoba-style negi miso dipping sauce for beef
  • Buttayaki stir-fry sauce for vegetables
  • Sesame dipping sauce for greens and pork
  • Rayu sesame chili oil for noodles

Details

  • A $35 materials fee, included in the cost of the class, covers everything you'll need in class.
  • Wear closed-toe shoes to class.

Project

You will leave with washoku-ish wisdom, seven jars of sauces to use for your own washoku cooking, and printed recipes.

Class Policies

  • Ages 14 and up are welcome.
Instructor
Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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