Schedule of classes

Make udon noodles the traditional way—stomp and fold! Cook two traditional sauces, plus the street food favorite Yaki Udon.

Build beautiful portable meals designed around traditional Washoku principles of 5 colors, 5 tastes, and 5 cooking methods.

A tofu lover's menu: inari sushi, a selection of okara desserts, and a unique version of Japanese mabo dofu.

Sukiyaki done the traditional way starts with a delicate dashi broth of kombu and bonito.

Make several types of sushi that celebrate local color and flavor —choose among traditional maki rolls, festive bite-size temari, and unique Osaka-style oshizushi.

Learn to make seaweed salad, seafood salad, Japanese pickles to complement a trio of poke: shoyu ahi, rayu salmon, and tofu poke.

Make seven distinctive sauces to take home, and taste them paired with seasonal ingredients.

Tsukemono is the Japanese art of pickling in a way that preserves your harvest and finds the essence of each fruit and vegetable.

Sushi for pleasing a crowd: colorful chirashi for hand rolls to eat in class and spectacular layered oshizushi to take home.

Make miso from scratch and learn how to cook with it.

Take a deep dive into Japanese curry! With your own curry roux blocks, Kareraisu and Kare Pan are quick and easy.

Noodles from scratch is just the beginning, as we build a chicken paitan broth and a soulful ramen bowl with all the traditional fixings.

Recipe development. Diet customization. Nutrition analysis. Expertise in global cuisines, and translating chef recipes for home cooks.

Cooking sessions — fun, delicious, and educational — for retreats and other events.

Japanese ingredients are highly regional and artisanal with significant differences in tastes among brands. Here is what I use.

Washoku cooking doesn't require specialized equipment. But proper kitchen tools can make some tasks easier—and more fun.

15 Principles and Practices

Need recipes for your project? We handle recipe development, writing, design, and nutrition analysis.