Shokado Bento Box: Bainbridge in Spring

Culinary Arts

Shokado Bento Box: Bainbridge in Spring

Explore all five Washoku cooking styles as you put together a bento designed to celebrate the island’s Japanese history.

Member

$125.00 (any noted materials fee included)

Guest

$148.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Wed, 5/7/2025 3:00 PM - 6:00 PM

Wed, 5/7/2025

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking

About

What makes a shokado bento box unique is that they are designed to tell a story. In this class we will use ingredients and flavors that honor the spring season, Pacific Northwest abundance, and the island’s Japanese American history. There will be serious study of techniques: rolling an omelette, cutting radish lanterns, and forming onigiri. We will simmer, steam, grill, deep fry, and make decorative vegetable cuts. We’ll finish our boxes with signs of spring from nature, guided by color, taste, and texture—and fun. Then we’ll eat: Itadakimasu! 

On the menu: 

  • Teriyaki chicken
  • Salmon onigiri – triangle rice balls
  • Dashi tamagoyaki – dashi made with local kombu
  • Lumpia – Filipino pork and cabbage spring rolls
  • Inari pockets – stuffed with simmered vegetables and meat
  • Assorted seasonal fruits and traditional bento vegetables 

You’ll leave with a deeper understanding of Washoku, the ancient Japanese food traditions that traveled the world with the Nikkei wherever they settled.

Omnivores will enjoy this class. Menu subject to change. 

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 $20 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.

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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