In this hands-on washoku cooking class, you will learn how to prepare a traditional Japanese Ichiju Sansai meal—soup, rice, one main dish, and two side dishes—using fresh, seasonal ingredients.
You’ll begin with an introduction to the menu and learn how Japan’s four seasons shape everyday home cooking. Your instructor will explain the basics of washoku, including balance, flavors, and presentation.
You will try shaving katsuobushi (dried bonito) and learn how to make dashi, the essential broth of Japanese cuisine, along with key seasonings such as soy sauce, miso, mirin, and sake. After a short demonstration, you’ll practice the techniques yourself and cook each dish with guidance.
Once finished, you’ll enjoy the full meal you prepared. Throughout the class, you’ll also learn about Japanese ingredients, food culture, etiquette, and the spirit of omotenashi (Japanese hospitality), giving you a deeper understanding of washoku you can take home.
