Traditional Japanese Cuisine: Shokado Bento

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 Japanese ingredients to make dishes for a Shokado-style bento box.

This square-shaped lunchbox is divided into four sections for different dishes. It is named after Shojo Shokado (1584–1639), a Buddhist monk and artist who would convert wooden seed boxes into containers for his paints and tools.

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.

Menu

• Miso soup (dashi soup stock)
• Seasonal sashimi
• Flower-shaped rice
• Simmered chicken and root vegetable stew (chikuzenni)

Instructor
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.

Details

• May 9
• 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 27
• Contact the Connections Office about class availability after registration has closed.