About
The first hints of spring in the Pacific Northwest need celebrating! Together we'll build a sukiyaki, a deeply comforting, simmering pot of beef and spring vegetables in sweet and savory broth. A spring sukiyaki showcases vibrant colors of the early harvests; yellows and bright greens of tender shungiku chrysanthemum leaves and spring cabbages, reds and oranges of new onions and carrots, simmered in a delicate warishita broth along with seared beef, fresh tofu, and bean thread noodles. We’ll whip up a tangy ume sunomono. And enjoy our hot pot with steamed rice and a refreshing glass of sake. For dessert, we'll create a unique citrus and sake sorbet.
- Learn different Japanese knife cuts, including kazari kiri as you turn carrots and mushrooms into works of art.
- Make a classic dashi — the backbone of Japanese home cooking — from scratch.
- Explore Japanese traditional cooking, and the washoku principles of seasonality, balance, color, texture, and, of course, gratitude.
On the menu
- Beef sukiyaki with spring vegetables, tofu, and bean thread noodles
- Steamed rice
- Ume sunomono (cucumber and pickled plum salad with katsuobushi)
- Citrus and sake sorbet topped with citrus peel tsukemono
- Chef’s sake selection
Details
- Omnivores will enjoy this menu.
- Do not bring water bottles. Water will be provided.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Details
A $30 materials fee, included in the cost of the class, covers everything you'll need.
