Sukiyaki, Sake, and Sorbet

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.

Materials

Class Policies

Instructors or Guides