Sukiyaki, Sake, and Sorbet

Kitchen Arts

Sukiyaki, Sake, and Sorbet

A meal to welcome spring, starting with the classic Japanese hot pot.

Meeting Times
  1. Thur, 3/14/2024 12:00 PM - 3:00 PM

Thur, 3/14/2024


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No Prerequisite, Class

Kitchen Arts Studio

Cooking, Kitchen Skills


Join us as we cook a colorful sukiyaki —the classic Japanese hot pot to welcome spring.

We’ll do it Kanto-style, starting with a traditional dashi stock made from scratch with dried kelp and bonito shavings. Then, you'll simmer thinly sliced beef in a sweet and savory dashi flavored with soy sauce, hon mirin, and sake — no sugar is added to this broth. Other ingredients include tofu, clear noodles, and a variety of artfully prepared seasonal vegetables.

We’ll eat our sukiyaki with bowls of hot rice accompanied with quick pickles and a chilled, bright sake. For dessert, celebrate winter citrus by whipping up a unique matcha and citrus sorbet.

As we cook, we’ll explore Washoku principles of seasonality, balance, color, and texture—and of course, gratitude.


In this class, you will:

• Create a traditional dashi (a rich stock made with kombu seaweed and katsuobushi shavings). Try your hand at shaving a bonito block (a wood-like piece of slipjack tuna that has been dried, smoked, and fermented) on a traditional planing box. To fully appreciate our efforts, we’ll compare our from-scratch version with an “instant” brew made with hondashi powder.

• Learn how to turn mushrooms and carrots into little works of art.

• Enjoy a sake tasting and an introduction to Junmai, Ginjo, and Daiginjo types.

You’ll leave with a deeper understanding of Washoku, ancient Japanese food principles that make meal preparation fun as well as transformative for your health.


A $30 materials fee, included in the price of the class, covers everything you will need. 

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes to class. 
  • You must be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation Yonsei in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals—of any cuisine—healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches Washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF coaching program. Website: Insta-gram: @ingredientscount

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