Taste of Aloha: Hawaiian Nikkei

Culinary Arts

Taste of Aloha: Hawaiian Nikkei

Make Hawaii’s food truck and “plate lunch” favorites, as you explore a unique cuisine created by diasporas.

Member

$125.00 (any noted materials fee included)

Guest

$145.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Sat, 6/28/2025 3:00 PM - 6:00 PM

Sat, 6/28/2025

See additional date options »




Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking

About

The vibrant local food culture of today’s Hawaii has firm roots in the early immigrants who lived and worked together on the plantations: Japanese, Filipino, Chinese, Korean, and Portuguese. They brought with them diverse food traditions, ingredients, and flavors, and merged them with those of indigenous Hawaiians.

Together they created an enduring cuisine. In this class, we will trace the immigration story behind popular Hawaii street foods, with a focus on culinary contributions of the Nikkei – Hawaii’s original Japanese immigrants and their descendants.

On the menu:

  • Shoyu Ahi Poke
  • Lunch wagon “Mix Plate:” Teri Beef and Chicken Katsu (with rice and mac salad, of course)
  • Kimchi fried rice with Portuguese sausage
  • Spam musubi (of course!) 
  • Yakimanju with miso crust and Okinawan sweet potato filling

Together we will share a full meal. Omnivores will enjoy this class.  

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, fish, wheat, soybeans, and sesame.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

A $25 materials fee, included in the price of the class, covers everything you need. 

Class Policies

  • You must wear closed-toe shoes in the studio. Tie back long hair.
  • Ages 14 and up are welcome.

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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