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, you'll prepare a classic breakfast built on the guiding philosophy of ichiju sansei — one soup and three dishes plus rice and pickles. We'll 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, and 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.