Join Tracy Matsue Loeffelholz as she teaches us how to create a spring sukiyaki - the classic Japanese hot pot that marks special occasions and gathers friends and family around the table. She will guide us through the Japanese principles of washoku — seasonality, balance, color, texture, and, of course, gratitude — as you make beef sukiyaki with shungiku (chrysanthemum leaves), spring cabbage, mushrooms, carrots, fresh tofu, and bean thread noodles. You’ll take a dashi deep dive to make warishita (sukiyaki broth); whip up refreshing ume sunomono (cucumber, umeboshi plums, and katsuobushi); and end with satsuma and sake sorbet.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.