Japanese Spring Online Workshop
Learn to make miso soup (a traditional Japanese soup with silken tofu, mushrooms, and scallions made with miso and homemade dashi), nikujaga (Japanese beef and vegetable stew), and yamitsuki (Japanese "addiction" cabbage seasoned with sesame oil and garlic)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Aiko will guide you through making three of her family recipes. During your class, you'll prepare Aiko's miso soup (a traditional Japanese soup with silken tofu, mushrooms, and scallions made with miso and homemade dashi), and nikujaga (Japanese beef and vegetable stew). Then you'll learn how to make yamitsuki (Japanese "addiction" cabbage seasoned with sesame oil and garlic)!.
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
18 g (0.6 ounces) kombu (dried kelp) or about two 4-inch (10 cm) square pieces
18 g (0.6 ounces) bonito flakes, or about 1 packed cup or 4 dried Shiitake mushrooms
3 tablespoon white miso
2 tablespoons saikyo miso, or use white miso
4 ounces (113 g) soft or silken tofu (about 1/4 block)
1 handful enoki mushrooms (about ⅜ ounce or 12.5 grams)
1 green onion
2 cups short grain sushi rice
1 1/3 pound (600 g) Russet or Idaho potatoes (about 2 medium)
½ pound (220 g) carrots (about 4 medium)
¾ pound (325 g) yellow onions (about 1 large)
Diamond Crystal Kosher salt
1 pound (450 g) well-marbled beef, preferably sliced about ⅛ inch (3 mm) thick
2 tablespoons neutral oil
½ cup (78 ml) frozen shelled edamame or green peas
4 tablespoons soy sauce
4 tablespoons mirin
4 tablespoons sugar
1 pound (450 g) piece flathead or Taiwanese cabbage (about 1/2 head)
1/4 ounce (7 g) garlic (about 2 medium cloves)2
tablespoons toasted sesame oil
1/4 teaspoon ground black pepper
1 tablespoon untoasted sesame seeds
I loved this workshop. Aiko was a warm, welcoming host both as a Japanese ambassador and chef. The workshop was very hands on as she demonstrated and then we did much of the cutting and prep. Everything was clean and well organized. This was by far the best miso soup I have ever had anywhere and all the other dishes were delicious!
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