Sukiyaki: The Celebration Dinner

Culinary Arts

Sukiyaki: The Celebration Dinner

This is the classic Japanese hot pot that gathers family and friends to the table for special occasions.

Member

$125.00 (any noted materials fee included)

Guest

$148.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Fri, 1/17/2025 3:00 PM - 6:00 PM

Fri, 1/17/2025

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio & Great Room

Interests:
Cooking, Kitchen Skills

About

Join us as we cook a fancy sukiyaki — the classic Japanese hot pot that celebrates special occasions, gathering friends and family to the table.

Kanto-style sukiyaki starts with a traditional dashi, and we’ll use Pacific Northwest kelp harvested near Lummi Island. Thinly sliced beef is gently simmered in a sweet and savory broth. No sugar is added — instead we use the alchemy of kelp, shoyu, mirin, and sake.

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

In this class, you will:

  • Explore dashi, the iconic broth that infuses Japanese home cooking.  
  • Expand your knife skills with various Japanese cuts, including hana-giri, turning mushrooms and carrots into works of art.
  • For dessert, celebrate winter citrus by whipping up a unique sake-and-citrus sorbet.

We’ll eat our sukiyaki with bowls of hot rice accompanied with quick pickles and a bright sake. 

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.

Materials

A $25 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes to class.

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, 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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