Culinary Arts, Youth
Summer Youth: Japanese Lunch (Ages 12-18)
Sushi Rolling 101 and more! Whip up classic Japanese meals as you explore, create, and taste washoku food traditions.
Tuition Assistance and Other Policies
Meeting Times
- Mon, 7/15/2024 9:00 AM - 12:00 PM
- Tue, 7/16/2024 9:00 AM - 12:00 PM
- Wed, 7/17/2024 9:00 AM - 12:00 PM
- Thur, 7/18/2024 9:00 AM - 12:00 PM
Mon, 7/15/2024 - Thur, 7/18/2024
Closed
About
Explore Japanese cooking to create a tasty lunch each day. Over the course of the week, you'll learn the 15 principles and practices of washoku cooking and incorporate them into your lunches.
In Japan, the government advises school children to eat a diverse diet aiming for 30 ingredients a day. In this class, you'll discuss ways to increase the number of ingredients you eat , and you'll keep a daily ingredient log to see if you can eat 30 different ingredients a day.
On the menu:- Teriyaki meat skewers and fried rice: Hawaiian-style plate lunch.
- Sushi and tsukemono (quick pickles): Sushi rolls with homemade pickled ginger and cucumbers.
- Yakisoba: Popular street food of stir-fried ramen noodles with pork and vegetables.
- Gyoza and shumai: Traditional dumplings stuffed with pork, shrimp, and vegetables, steamed and pan fried.
Details
- Ages 12-18.
- You must be registered for the class (no drop-ins).
- You must wear closed-toe shoes to class.
- The menu is subject to change.
- Omnivores will enjoy this food. Check with instructor to see if food allergies or sensitivities can be accommodated.
- Registration closes Monday, July 8.
Registering Youth
- New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your youth.
- Next time you register: You will be able to Search Registrants to select your youth.
- You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
- Make sure to fill out your youth's emergency contact information and other details when creating their account.
- Questions? Email registrar@bainbridgebarn.org.
Materials
A materials fee of $50, included in the price of the class, will cover everything you need.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
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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