About

Create five okazu, the diverse and delicious dishes that are built around rice and miso soup in a traditional Japanese meal. After cooking, we’ll sit down to eat together, creating Japanese place settings with our seasonal menu.

Learn how to select a menu of okazu — what goes together, what does not — and how to apply the ancient principles of washoku cooking to a modern kitchen. You’ll make homemade dashi from local Lummi Island kombu, and learn how to work with the umami sauce that infuses much of Japanese cuisine. You'll cook in all five traditional methods of Japanese cooking — yakimono, mushimono, agemono, namamono, nimono — as you put together a beautiful meal welcoming the new season. 

Dinner will include rice, miso soup, tsukemono (sakura daikon and carrots), sake pairing, and green tea. Take home recipes to start building your own seasonal okazu repertoire.

On the menu

• Crispy Asparagus Okaki
• Ume Marinated Tomatoes over Lemon Shira-ae
• Sake Poached Salmon with Sizzling Spring Onions
• Chawanmushi (savory egg custard cups) with Shrimp and Shiitake
• Yaki Satsuma-imo (sweet potato)

Details

• Omnivores will enjoy this menu, which may change slightly depending on ingredient availability.
• BARN's kitchen facility regularly uses ingredients known to the FDA as major allergens. This class uses eggs, fish, crustacean shellfish, wheat, and soybeans.

Details

A $30 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

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