About this Class
Join us as we create a colorful sukiyaki —the classic Japanese hot pot that draws family and friends around the table.
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, shirataki 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 citrus by whipping up a dairy-free Citrus Sake Sorbet.
As we cook, we’ll explore Washoku principles of seasonality, balance, color, and texture—and of course, gratitude.
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.
•Learn how to turn mushrooms and carrots into little works of art.
•Learn how to turn mushrooms and carrots into little works of art.
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.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.