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.

Class Policies

• Ages 21 and up are welcome.
• You must wear closed-toed shoes and tie back long hair.