Traditional Japanese Cuisine: Autumn Bento

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

You’ve tried Japanese food. Now try your hand at making it at this class featuring a selection of seasonal dishes for a bento lunchbox.

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

• Dashi soup stock (demonstration)
• Three kinds of sushi roll (hands-on preparation)
• Inarizushi (hands-on preparation)
• Teriyaki chicken (demonstration)
• Vegetables and tofu (hands-on preparation)

Instructor
Yuko Sugawara is a chef and instructor specializing in kaiseki cuisine. Six years ago, she opened Tokitarazu, 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

• Oct 4
• 10am–12pm
• Off-site (Tokitarazu; nearest station: Ebisu)
• ¥9,000
• Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
• Cancellation deadline: Sep 27
• Contact the Connections Office about class availability after registration has closed.