About

Shokado bento boxes are unique because they're designed to tell a story. We'll 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 omelet, cutting radish lanterns, and forming onigiri. We'll 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
• Lumpiang – 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.

Details

• 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.

Details

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.