Nothing has had a greater influence on Japanese culture and cuisine than the sea. In this class, Tracy Matsue Loeffelholz guides you through a menu that celebrates seafood and seaweed in the ichiju sansai style — a meal consisting of one soup and three dishes with rice and pickles. In this class you’ll explore a variety of sea vegetables as you make nori furikake tuna tataki with lime wasabi sauce; asari no miso shiru (miso soup with clams); seaweed sunomono (cucumbers spiked with wakame) with rice and shiozuke tsukemono (sea salt pickles); and a Hawaiian version of sakamushi salmon (sake-poached salmon) with sizzling green onions that she grew up with. You’ll finish up by making classic fish-shaped taiyaki waffles filled with strawberry jam.

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.