About

Join us as we cook a fancy sukiyaki — the classic Japanese hot pot that celebrates special occasions, gathering friends and family to the table.

Kanto-style sukiyaki starts with a traditional dashi, and we’ll use Pacific Northwest kelp harvested near Lummi Island. Thinly sliced beef is gently simmered in a sweet and savory broth. No sugar is added — instead we use the alchemy of kelp, shoyu, mirin, and sake.

As we cook, we’ll explore washoku principles of seasonality, balance, color, texture, and, of course, gratitude.

In this class, you will:

• Explore dashi, the iconic broth that infuses Japanese home cooking.  
• Expand your knife skills with various Japanese cuts, including hana-giri, turning mushrooms and carrots into works of art.
• For dessert, celebrate winter citrus by whipping up a unique sake-and-citrus sorbet.

We’ll eat our sukiyaki with bowls of hot rice accompanied with quick pickles and a bright sake. 

You’ll leave with a deeper understanding of washoku, ancient Japanese food principles that make meal preparation fun as well as transformative for your health.

Details

A $25 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes to class.