Traditional Japanese Cuisine: Kamameshi

Immerse yourself in the culture and ingredients of Japanese cuisine, or washoku.

During this fun, hands-on class in the kitchen, students will use seasonal ingredients to make a main dish of kamameshi, a Japanese pilaf that can include any number of seasonal ingredients, including vegetables, seafood and meat.

This is satisfying Japanese soul food that is often cooked in a cast-iron pot (kama).

The class begins with making dashi, a soup stock that forms the base of much of Japanese cuisine.

Participants will enjoy lunch together at the conclusion of this beginner-level class.


  • Fish and vegetable kamameshi
  • Simmered sweet potato and pumpkin
  • Clam soup (dashi soup stock)
  • Shiratama rice flour mochi balls

Yuko Sugawara is a chef and instructor specializing in kaiseki cuisine. Six years ago, she opened Tokitazaru, a Japanese restaurant in Hiroo, where she also teaches her Toki Lab classes to a range of cooking ability levels, from beginners to chefs. Sugawara used to work at Japan Airlines.


  • Apr 18
  • 10am–12pm
  • Off-site (Tokitazaru restaurant; nearest station: Ebisu)
  • ¥9,000
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancellation deadline: Apr 11
  • Contact the Connections Office about class availability after registration has closed.