Culinary Arts
Homemade Ramen for a Winter Donabe
Put together a seasonal Japanese hot pot for slurping your homemade ramen.
Tuition Assistance and Other Policies
Meeting Times
- Sun, 12/15/2024 2:00 PM - 5:00 PM
Sun, 12/15/2024
Closed
About
Cold days are for donabe (clay pot) cooking, one of Japan's oldest cooking styles, meant to be cooked and shared with friends and family gathered around the table.
In class we’ll make:
- Ramen noodles from scratch, the foot-stomping traditional way. These high-protein noodles use a special alchemy to give them their classic chewiness.
- Tsukune (chicken meatballs) using a traditional bamboo slide. They’ll simmer away in our colorful donabe, in a hearty broth of sesame, miso, and seasonal vegetables.
Finally, we’ll eat together. There’s a rhythm to it: You tuck into your soup, then finish your broth with a swirl of homemade noodles. Enjoy it paired with a refreshing sake.
On the menu:
- Sesame miso tsukune (chicken meatballs) nabe
- Homemade ramen
- Sake pairing
Materials
A materials fee of $30, included in the price of the class, will cover everything you need.
Class Policies
- Ages 21 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
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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