About

A shokado bento box is designed to tell a story. In this class, we'll use ingredients and flavors that reflect the Japanese immigration experience here in the Pacific Northwest and the ancient washoku food traditions that traveled the world with those Nikkei wherever they settled.
 
Our May menu includes Japanese classics, plus flavors and ingredients significant to Bainbridge Island’s Japanese history. Salmon, strawberries, cherry blossoms, and a yakitori-style teriyaki sauce all make an appearance.
 
Practical techniques include rolling a Japanese omelette, folding Filipino lumpia, making onigiri, and cutting decorative spring vegetables. As in all proper shokado bento boxes, we'll experience all five cooking methods of traditional Japanese cuisine: yakimono, agemono, mushimono, nimono, and namamono.
 
On the menu

• Teriyaki chicken
• Cherry blossom onigiri (rice balls)
• Dashimaki (delicate rolled omelets)
• Lumpia (pork and cabbage spring rolls)
• Salmon Inarizushi (stuffed aburaage pockets)
• Seasonal bento vegetables and pickles

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 eggs, fish, wheat, soybeans, and sesame.
• Please do not bring water bottles or personal drinks. Water will be provided.

Details

A $20 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• You must wear closed-toed shoes and tie back long hair.
• Ages 14 and up are welcome.