Japanese Dashi & Miso Soup Masterclass: Learn 3 Traditional Dashi Stocks - $75
COOKING CLASS DESCRIPTIONS
The Art of Japanese Dashi
Create Three Authentic Soup Stocks and Discover the Secret Behind Japanese Home Cooking
Dashi is the foundation of Japanese cooking and one of the reasons Japanese cuisine is known for its delicate yet deeply satisfying flavor.
In this hands-on class, you'll learn how to make three different types of traditional Japanese dashi using natural ingredients such as kombu (kelp), katsuobushi (bonito flakes), niboshi (dried sardines), and dried shiitake mushrooms.
You'll discover how each dashi creates a unique flavor profile and how they are used in everyday Japanese cooking. Together, we'll make homemade men-tsuyu (Japanese noodle dipping sauce), prepare authentic miso soup from scratch, and enjoy a simple Japanese meal featuring freshly prepared dashi.
No additives, flavor enhancers, or instant soup packets—just traditional techniques and wholesome ingredients that have been used in Japanese kitchens for generations.
You'll leave with practical skills, recipes, and take-home dashi that you can immediately use at home.
What to Bring
Please bring one clean container with a capacity of at least 700 ml (25 oz).
For best results, your container should be:
Heat-resistant glass or BPA-free plastic
Wide-mouth (approximately 2.5 inches / 6 cm or larger opening)
Suitable for refrigerator storage
This container will be used to prepare and take home your Kombu & Shiitake Dashi.
If you don't already have a suitable container, a wide-mouth pitcher like this one works well: https://amzn.to/4uW8uto
WHAT YOU'LL MAKE
Make During Class
Kombu & Katsuobushi Dashi
Kombu & Niboshi Dashi
Kombu & Dried Shiitake Dashi
Homemade Men-Tsuyu (Japanese Noodle Sauce)
Homemade Miso Soup
Enjoy During Class
Fresh Udon Noodles with Homemade Men-Tsuyu
Seasonal Nibitashi (Japanese Simmered Vegetable Dish)
Homemade Miso Soup
Take Home
Kombu & Shiitake Dashi Stock (600ml)
Kombu & Niboshi Dashi Men-Tsuyu (240ml)
CLASS POLICIES
To ensure a safe and enjoyable experience, please review the following class policies
Minimum Enrollment: Classes require at least 6 participants. If a class doesn’t meet the minimum, it will be canceled 48 hours before the start time and a full refund will be issued.
Age Requirement: Participants must be 18 years or older, as classes involve knives and gas stoves.
Group Setup: You will be cooking in teams! Groups of 2–3 will share their own station. Solo attendees will be paired with a partner. Larger groups (4+) will be split across adjacent stations.
Allergies: Ingredients may vary; please confirm allergies before booking.
Gallery
FAQs
- I’m attending alone. Will I cook with a stranger?
Yes, you will be part of a team! Solo attendees are paired with another guest to share a station. In the event of an odd number of attendees, you might even get the VIP treatment and cook alongside the instructor as a "Sous Chef" at the demo table!
- Do I need to bring anything?
Yes, please bring one clean container with a capacity of at least 700 ml (25 oz).
For best results, your container should be:
• Heat-resistant glass or BPA-free plastic
• Wide-mouth (approximately 2.5 inches / 6 cm or larger opening)
• Suitable for refrigerator storageThis container will be used to prepare and take home your Kombu & Shiitake Dashi.
- Is there an age requirement for this class?
Yes. For safety reasons, participants must be 18 years or older. This is because we will be using sharp chef's knives and operating gas stoves throughout the lesson.
- Is the menu suitable for special dietary needs?
Yes! We designed this menu to be incredibly clean and healing. It is 100% Dairy-Free and contains ZERO added refined sugar (we use the natural sweetness of Koji Amazake and vegetables instead). The entire meal is also Gluten-Free friendly (we use gluten-free Tamari instead of wheat-based soy sauce).
- Is this class hands-on or demonstration style?
This is a fully hands-on class. Everyone will be actively cooking in small groups and practicing each technique step-by-step.
- What if I have food allergies?
Ingredients may vary. Please contact us before booking to confirm specific allergies so we can advise appropriately.
- Will I receive recipes after the class?
Yes. You’ll receive a recipe guide via email after the class so you can recreate the dishes at home with confidence.
- Can this class be vegan?
This class is not suitable for a vegan option. The menu focuses on traditional Japanese dashi, including bonito flakes and sardines.
- Will I get to eat what we make?
Yes! After cooking, we’ll sit down and enjoy the full Japanese breakfast together.
- Is the cooking class wheelchair accessible?
Yes! The cooking class facility is ADA accessible, and guests using wheelchairs are welcome to attend. If you have any specific accessibility needs or questions before booking, please feel free to contact us. We’re happy to help make your experience as comfortable and enjoyable as possible.
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