After the June and July rainy season, most of Japan enters summer with intense heat and humidity. Following the principle of yakuzen — “food as medicine” — with specific dishes designed to address seasonal transitions, Kanako Koizumi will help us conquer natsubate, “summer fatigue”. On the menu: hiyashi chuka (chilled ramen noodles) with koji-marinated chicken, summer vegetables, and amazu dare (sweet and sour soy dressing); natsuyasai agebitashi (fried summer vegetables marinated in dashi broth); unagi tamagoyaki (grilled eel rolled in omelette; and shiratama mochi (chilled rice dumplings) with fruit and kuromitsu (black sugar syrup).

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.