Japanese Home Cooking: Dashi Stock

Explore one of Japanese cooking's fundamental ingredients.

Students will learn how to make their own full-flavored dashi stock by shaving a dried bonito, before using it as part of a meal:

  • Green vegetables dressed with sesame seeds
  • Vegetables with yellow sauce
  • Rice in dashi
  • Miso-marinated fish with cooked potatoes

This class, which wraps up with lunch of student creations, will provide Members with the know-how to make their own Japanese dishes at home.

Kumi Kui first started teaching cooking while living in London between 2002 and 2010. After returning to Japan, the Nara native opened her K2 culinary school in Tokyo in 2012. She taught her first classes at the Club the following year. Kui, who is a certified dashi broth sommelier, has been featured in INTOUCH magazine.


  • Mar 6
  • 10:30am–1pm
  • Off-site (nearest station: Hiroo)
  • ¥7,000
  • Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
  • Cancel by Feb 28