Shabu-shabu is a popular Japanese hot-pot dish with thinly sliced beef or pork, quickly swished in a flavorful broth. Vegetables, mushrooms, and tofu are lightly simmered to absorb the rich flavors.

In this class, the remaining broth becomes a concentrated umami-packed soup. At the end, you’ll enjoy ramen cooked in this flavorful broth for a satisfying finish.

You’ll also learn about dashi, the cornerstone of Japanese cuisine. Ichiban dashi, made from kombu (kelp) and katsuobushi, is a simple yet deeply savory broth used in many dishes.

Nabe no shime is the traditional way to enjoy the last of the hot pot soup and ingredients. Instead of rice or udon noodles, we use ramen to bring the meal to a delicious conclusion.

You’ll make makizushi, or sushi rolls, a traditional dish enjoyed in Japanese households for generations. Once you learn the technique, you can create your own style of sushi roll.

Finally, the class includes a seasonal dessert. In spring, you’ll make sakura mochi, showing how Japanese cuisine celebrates the changing seasons.