Fall Okazu: Japanese Small Plates

Create five “okazu,” the diverse and delicious vegetable, fish, and meat dishes built around rice and soup in a traditional Japanese meal.

You'll learn how to put together a traditional Japanese meal, including how to select a menu of okazu – what goes together, what does not – and how to apply the ancient principles of washoku cooking to a modern kitchen.

You’ll make homemade dashi stock from kombu and katsuobushi, and learn how to work with the “1+1+1” umami sauce that infuses much of Japanese cuisine.  

You'll take recipes home to start building your own okazu repertoire.

On the menu

• Spinach Ohitashi (brothy greens with bonito)
• Cabbage, Burdock, and Pickled Ginger Kakiage (tempura nests)
• Eggplant Kabayaki (grilled eggplant with unagi-style sauce)
• Sanbaizu Harusame (tangy glass noodles) 
• Mango Walnut Shiraae (soft whipped tofu)

The instructor will cook along with you, and after cooking sit down to eat with everyone. We’ll create Japanese place settings with our many okazu. We’ll discuss how this seasonal menu incorporates washoku’s principles of five colors, five tastes, and five ways of cooking.

Dinner will also include:

• Shioyaki Coho Salmon (salt-cured and grilled)
• Rice
• Miso Soup (wakame and shiitake)
• Tsukemono 

Details

This is an omnivore menu. The menu may change slightly depending on ingredient availability.

Materials

Class Policies

Instructors or Guides