A perfectly organized Japanese bento box is the lunch-making-tradition of our dreams, and a shokado bento is in a class by itself, showcasing in its many compartments all five traditional methods of Japanese cooking — age-mono (deep fried), yaki-mono (grilled), mushi-mono (steamed), ni-mono (simmered), and nama-mono (fresh). In this class, you will learn the foundational elements of Japanese cooking: dashi and shoyu tare. Join Tracy Matsue Loeffelholz as she teaches you how to make ume onigiri (rice balls with pickled plum); chicken teriyaki; tiger tamagoyaki (rolled omelette with nori); inari age pouches filled with simmered mushrooms; spinach gomaae; sweet potato and carrot flowers; and vegetable tempura.

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.