About

Donabe (clay pot) cooking is one of Japan's oldest cooking styles. Join us as we explore nabemono (or nabe for short), the unique and gorgeous seasonal hot pots cooked and eaten with everyone gathered around the table. There’s a rhythm to it: You tuck into your soup, then finish your broth with a swirl of homemade noodles.

On the menu:
Sesame Miso Tsukune (Chicken Meatballs) Nabe
Homemade Ramen
Pairing of apple sake
 
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 donabe pot, in a hearty chicken broth of sesame, miso, and seasonal vegetables.
 
Finally, we’ll eat together gathered around the donabe, slurping noodles. Enjoy it paired with a refreshing apple sake.   

Details

A materials fee of $30, included in the price of the class, will cover everything you need. 

Project

You'll learn how to make ramen noodles the traditional way – stomping with your feet sdo wear your good socks!). Then we’ll assemble a traditional winter nabe and eat together with a sake pairing. Take home extra ramen to freeze, plus printed recipes and a deeper understanding of washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.

Class Policies

• Ages 21 and up are welcome.
• You must wear closed-toe shoes to class.
• You must be registered (no drop-ins).