Summer Youth: Japanese Lunch (Ages 12-18)

Youth, Culinary Arts

Summer Youth: Japanese Lunch (Ages 12-18)

Sushi Rolling 101 and more! Whip up classic Japanese meals as you explore, create, and taste washoku food traditions.

 

Tuition Assistance and Other Policies

Meeting Times
  1. Mon, 7/15/2024 9:00 AM - 12:00 PM
  2. Tue, 7/16/2024 9:00 AM - 12:00 PM
  3. Wed, 7/17/2024 9:00 AM - 12:00 PM
  4. Thur, 7/18/2024 9:00 AM - 12:00 PM

Mon, 7/15/2024 - Thur, 7/18/2024

Waitlist

See additional date options »




Type:
No Prerequisite, Class, Summer Youth, Youth Ages 12-14, Youth Ages 14-16, Youth Ages 16-18, Youth Class

Location:
Culinary Arts Studio

Interests:
Cooking

About

Explore Japanese cooking to create a tasty lunch each day. Over the course of the week, you'll learn the 15 principles and practices of washoku cooking and incorporate them into your lunches.

In Japan, the government advises school children to eat a diverse diet aiming for 30 ingredients a day. In this class, you'll discuss ways to increase the number of ingredients you eat , and you'll keep a daily ingredient log to see if you can eat 30 different ingredients a day.

On the menu:
  • Teriyaki meat skewers and fried rice: Hawaiian-style plate lunch.
  • Sushi and tsukemono (quick pickles): Sushi rolls with homemade pickled ginger and cucumbers.
  • Yakisoba: Popular street food of stir-fried ramen noodles with pork and vegetables.
  • Gyoza and shumai: Traditional dumplings stuffed with pork, shrimp, and vegetables, steamed and pan fried.

Details

  • Ages 12-18.
  • You must be registered for the class (no drop-ins).
  • You must wear closed-toe shoes to class.
  • The menu is subject to change.
  • Omnivores will enjoy this food. Check with instructor to see if food allergies or sensitivities can be accommodated.
  • Registration closes Monday, July 8.

Registering Youth

  • New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your youth.
  • Next time you register: You will be able to Search Registrants to select your youth.
  • You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
  • Make sure to fill out your youth's emergency contact information and other details when creating their account.
  • Questions? Email registrar@bainbridgebarn.org.

Materials

A materials fee of $50, included in the price of the class, will cover everything you need. 

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. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
  • Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation, or 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 culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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