There are tricks to making delicious washoku-ish cooking quick and easy, and one of them is having a variety of sauces at the ready. We will taste as we go and learn how to pair the sauces with different ingredients:
Sunomono quick-pickling brine for cucumbers
Carrot wafu dressing for salads
Ginger shoyu aioli for tofu and greens
Hoba-style negi miso dipping sauce for beef
Buttayaki stir-fry sauce for vegetables
Sesame dipping sauce for greens and pork
Rayu sesame chili oil for noodles
Project
You will leave with washoku-ish wisdom, seven jars of sauces to use for your own washoku cooking, and printed recipes.
Class Policies
Ages 14 and up are welcome.
A $35 materials fee, included in the cost of the class, covers everything you'll need.
Wear closed-toe shoes to class.
Instructor
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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