About
Join us as we cook a colorful sukiyaki — the classic Japanese hot pot to welcome spring.
We’ll do it Kanto-style, starting with a traditional dashi stock made from scratch with dried kelp and bonito shavings. Then, you'll simmer thinly sliced beef in a sweet and savory dashi flavored with soy sauce, hon mirin, and sake — no sugar is added to this broth. Other ingredients include tofu, clear noodles, and a variety of artfully prepared seasonal vegetables.
We’ll eat our sukiyaki with bowls of hot rice accompanied with quick pickles and a chilled, bright sake. For dessert, celebrate winter citrus by whipping up a unique matcha and citrus sorbet.
As we cook, we’ll explore Washoku principles of seasonality, balance, color, and texture—and of course, gratitude.
Details
In this class, you will:
• Create a traditional dashi (a rich stock made with kombu seaweed and katsuobushi shavings). Try your hand at shaving a bonito block (a wood-like piece of slipjack tuna that has been dried, smoked, and fermented) on a traditional planing box. To fully appreciate our efforts, we’ll compare our from-scratch version with an “instant” brew made with hondashi powder.
• Learn how to turn mushrooms and carrots into little works of art.
• Enjoy a sake tasting and an introduction to Junmai, Ginjo, and Daiginjo types.
You’ll leave with a deeper understanding of Washoku, ancient Japanese food principles that make meal preparation fun as well as transformative for your health.
Details
A $30 materials fee, included in the price of the class, covers everything you will need.
