Classes run for 60 to 90 minutes per session.
7/30 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/02 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/02 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)

Tori Zosui translates to "chicken rice soup." This classic and comforting Japanese dish features pre-cooked rice gently simmered with tender pieces of chicken in a flavorful broth. The savory broth is fundamentally based on dashi, seasoned with soy sauce and other subtle flavorings. Just before serving, a beaten egg is often swirled into the soup to create soft ribbons, and the dish is garnished with chopped green onions. It is enjoyed as a nourishing, complete meal in a bowl, especially popular in colder weather or as a soothing dish.

Classes run for 60 to 90 minutes per session.
8/06 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/09 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/09 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)

Nikujaga literally translates to "meat and potatoes." It is a quintessential Japanese comfort food, a classic example of nimono (a simmered dish) found in home kitchens across the country. This hearty stew consists of thinly sliced meat (typically beef or pork), potatoes, and onions simmered together until tender, often with the addition of carrots and shirataki noodles. The ingredients are cooked in a savory and slightly sweet broth. The deep, comforting flavor comes from a base of dashi, which provides a rich umami foundation, perfectly balanced with soy sauce, sugar, and mirin. Nikujaga is beloved for its nostalgic and heartwarming taste, often served as a main course or a hearty side dish with a bowl of rice.

Classes run for 60 to 90 minutes per session.
8/20 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/23 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/23 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)

Kamo Soba literally translates to "duck soba." It is a classic and highly regarded Japanese noodle soup, often enjoyed as a warming, gourmet meal during the colder seasons. The dish features buckwheat soba noodles served in a hot broth, topped with tender slices of duck breast and sweet naganegi (long green onions). What makes Kamo Soba special is its uniquely rich and deeply savory broth. It begins with a traditional dashi base, which provides a clean umami foundation that is then profoundly elevated by the fat rendered from the duck meat. This infusion of rich duck flavor, combined with the classic seasonings of soy sauce and mirin, creates a complex and aromatic soup that is both elegant and satisfying.

Classes run for 60 to 90 minutes per session.
8/27 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/30 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
8/30 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)

Okonomiyaki's name is famously derived from the words okonomi (what you like) and yaki (grill). It is a widely popular Japanese savory pancake, cooked on a teppan (iron griddle), with significant regional variations, most notably the Osaka and Hiroshima styles. The base consists of a batter made from flour, eggs, and a large amount of shredded cabbage. Crucially, a flavorful dashi is often used in the batter instead of plain water, providing a subtle umami foundation for the entire dish. Diners then add their choice of ingredients (okonomi), such as pork belly, shrimp, squid, or cheese, which are mixed in and grilled. Once cooked, the pancake is generously brushed with a sweet and savory Okonomiyaki sauce, drizzled with Japanese mayonnaise, and finished with a sprinkle of aonori (green seaweed flakes) and katsuobushi (bonito flakes).