About

Washoku is recognized by UNESCO (the United Nations Educational, Scientific and Cultural Organization) as an Intangible Cultural Heritage, emphasizing seasonal ingredients, nutritional balance, and connection to nature. Each day, you'll create a tasty lunch of popular Japanese dishes that celebrate washoku food principles. You'll learn Japanese cooking techniques and concepts, knife skills, and guidelines for presentation.

On the menu:

• Ichiju Sansai: Traditional place setting of rice, soup, and three okazu dishes.
• Sushi: Rolls, temaki, tsukemono (pickles).
• Ramen: Noodles from scratch, chashu, shoyu egg.
• Izakaya small plates: Gyoza, cucumber coils, teriyaki skewers.
• Shokado bento box showcasing the five traditional cooking methods. 
  
  

Details

• Ages 10-14 welcome.
• Registration closes on Monday, July 21.
• This class is designed for omnivores.
• Menu subject to change.
• WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially for those with certain medical conditions.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, fish, crustacean shellfish, wheat, soybeans, and sesame.

Details

A $60 materials fee, included in the class price, covers all the ingredients you'll need.