Immerse yourself in the culture and ingredients of Japanese cuisine, or washoku.
With the fiery hues of fall ablaze across Japan, this fun, hands-on cooking class focuses on the season with a selection of dishes featuring Japanese autumn ingredients.
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 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.