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     

Details

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).