About this Class
How about a taste of Hawaii closer to home? Explore the principles of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for our health. We will incorporate Washoku ideals of colors, tastes, and textures and celebrate local, “shun” peak-seasonal ingredients to create our Hawaii-style summer poke bowls.
Poke means “chunk” in Hawaiian, and chunk is what these bowls are all about. We’ll mix up two kinds of poke: a classic shoyu sesame ahi poke and a Pacific Northwest island-style salmon poke. Once the poke is made, the real creativity begins as we build our big, beautiful bowls of sunshine.
No mysterious ingredients in our poke bowls. We will make our own pickled ginger, seafood salad, and seaweed salad from scratch. We'll mix up our own secret sauces and toppings. We’ll learn about the base layer, the mid layer, and the how to choose toppings and sauces, incorporating seasonal ingredients and balancing for flavor and texture contrast.
We’ll discuss how to source the freshest, healthiest fish, and what local fishmongers say about the region’s beloved salmon as sashimi.
There will be Hawaiian music. Every bite is aloha!
You will leave with Washoku-ish wisdom, two large poke bowls (one to share!) for dinner, and printed recipes.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.
Classes at BARN: Aloha Friday 6/14 and Father‘s Day 6/16