Real Food Lab
What it is
How a class works
Twelve months, forty-eight classes
| Month | Ingredient | What we add | What you learn |
|---|---|---|---|
| January | Eggs | Dashi | How dashi changes everything |
| February | Chicken | Salt | Heat and salt. Temperature. |
| March | Vegetables | Miso | Fermented taste. Picking vegetables. |
| April | Fish | Soy sauce | How to see if fish is fresh |
| May | Pork | Mirin | Sweetness and shine |
| June | Tofu | Vinegar | Sourness. The taste of soy beans. |
| July | Summer vegetables | Dashi | Cold food for hot days |
| August | Beef | Ginger and onion | Small toppings, big change |
| September | Mushrooms | Butter | Two tastes that work together |
| October | Root vegetables | Long cooking | What slow heat does |
| November | Fermented food | Miso, pickles, amazake | Your stomach and Japanese food |
| December | A three-dish meal | Everything | Cooking for friends |
Every ingredient here, you can buy at your local supermarket.