Immerse yourself in the culture and ingredients of Japanese cuisine, or washoku.
Autumn moon viewing, or tsukimi, is a tradition dating back centuries in Japan.
With this month’s full moon on September 29, students will learn how to make a selection of dishes featuring seasonal produce—in time to reproduce them for the celestial show a few days later.
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.