What You'll Learn
By the end of the class, you will:
- Be able to build a rich, dashi-based broth
- Understand how to incorporate Mochi into savory and sweet dishes
- Understand symbolism behind of a wide variety of ingredients central to Japanese cuisine
About This Class
As in all cultures, New Year’s is a time in Japan to make new resolutions and eat foods that bring different forms of good luck in the New Year. Most Japanese families prepare these traditional New Year’s foods, called Osechi Ryori, at year’s end so they can slow down and rest during the New Year’s celebrations. This means most dishes are prepared in advance, then gently heated or served room temperature, like a salad.
Together, we will make several of these “good luck” dishes in class that can be served individually as appetizers or side by side as a family style meal.
Menu
Ozoni (Chicken, Vegetable Soup with Mochi), Chirashi Sushi (Pilaf-like Sushi with Tamagoyaki), Daikon and Carrot Namasu Salad with Dried Persimmons, Nishime (Kombu with Stewed Taro, Burdock, and Carrots), and Kinton (Sweetened Satsuma, Potato, and Chestnut Toasted Mochi with Roasted Soy Flour)
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Sonoko Sakai
