The Art of Japanese Breakfast
An introduction to traditional Japanese cooking as you create an iconic ichiju sansai style meal.
A traditional Japanese breakfast isn’t defined by one specific recipe. Instead, it’s about creating a balanced meal that slows down time and brings together complementary flavors, textures, and nutrition following the principles and practices of washoku. In this class, we will prepare a classic breakfast built on the guiding philosophy of ichiju sansei — one soup and three dishes plus rice and pickles. We will explore strategies that can make cooking traditional Japanese meals easier, including essential pantry staples and tools, grocery prep, and meal planning around seasonal whole foods.
Welcome the day with a nourishing Japanese breakfast: colorful, diverse, robust – yet light.
- Steamed multigrain rice with adzuki beans
- Fall pickles
- Potato and chives miso soup
- Shioyaki salmon
- Dashimaki (rolled omelette)
- Soy simmered kabocha
- Greens ohitashi with citrus
Details
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: eggs, fish, sesame, soybeans.
- Don't bring water bottles or personal drinks. Water will be provided.
Materials
- A $25 materials fee, included in the price 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.
Instructor
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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