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.
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.
2-1-2 Azabudai, Minato-ku