Culinary Arts
Japanese Hot Pot: Shabu Shabu
Experience nabemono home cooking — seasonal ingredients simmering in beautiful broths.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sat, 2/14/2026 3:00 PM - 6:00 PM
Sat, 2/14/2026
About
Nabemono is traditional Japanese comfort food, a delicious cure for winter. This one-pot meal is cooked and eaten with friends or family gathered around the table. Join Tracy Matsue Loeffelholz for a hands-on exploration of Washoku food culture, balancing beauty, nutrition, and flavor with the concept of omotenashi (hospitality).
The class will begin with dashi making, a foundational skill for those interested in Japanese home cooking. Our hot pots are then filled with seasonal ingredients and simmered in the seasoned broth, then dipped in savory sauces. The meal is completed with a shime (finishing course) of noodles or rice. And a sip of cold sake. Kampai!
We'll cover:
- How to eat nabe in the shabu shabu style.
- How to make a dashi that brings together three sources of umami.
- How to cook with donabe, the resilient clay pots made from the ancient clays of Mie in Japan.
- How to make nabe meals with common kitchen pots and tools.
- How to substitute ingredients at home, including vegetarian and pescatarian options.
On the menu:
- Mille-Fueille Nabe: This constructed version of shabu shabu layers thinly shaved pork (with beef as an option), napa cabbage, shiitake, and carrots around and around a traditional clay donabe. Served with citrus ponzu dipping sauce with a shime of toasted onigiri.
- Tsukune Shabu Nabe: Shiso ginger chicken meatballs are simmered in a delicate dashi broth along with shrimp and a colorful assortment of winter vegetables. Served with a sweet sesame-miso dipping sauce and a shime of udon noodles.
Details
- Omnivores will enjoy this class. Beef can be substituted for pork.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, fish, shellfish, wheat, soybeans, and sesame.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- Closed-toe shoes must be worn in the studio at all times. Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
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