Black Cod, Sake Lees & Miso Cooking

COOKING CLASS DESCRIPTIONS

In this hands-on cooking class, we’ll explore the rich flavor and health benefits of sake lees (sake kasu) and miso—two traditional fermented ingredients in Japanese cuisine. You’ll learn how to use sake lees to marinate premium black cod (vegan option available) for takikomi rice, a savory seasoned rice dish, and miso soup. As a bonus, we’ll make a sake lees & miso seasoning mixture for you to take home. This small-group class is perfect for anyone curious about Japanese fermentation. MENU: 1. Sake Lees & Miso Soup A comforting miso soup enriched with a special blend of sake lees, miso, and mirin, creating a creamy and deeply savory broth. 2. Seasonal Vegetable Salad with Japanese Aromatics A refreshing salad featuring seasonal vegetables plus Shiso leaf & Myoga (Japanese ginger), finished with ponzu-based dressing. 3. Black Cod Takikomi Gohan (Seasoned Rice Dish)* Rice cooked with miso & sake lees marinated black cod, burdock root, carrots, dashi, and soy sauce koji. *Vegan option: Sake lees & miso marinated mushrooms will be used instead of fish while still creating a deeply savory takikomi rice. 4. Hand-Whisked Matcha Amazake Latte (Iced): Whisk your own premium matcha using a chasen and pour it over a base of Koji Amazake and plant-based milk. BONUS TAKE-HOME Each participant will also have the option to make approximately 8 oz of a sake lees & miso seasoning mixture to take home. This versatile mixture can be used for: • Fish marinades • Vegetable dishes • Soups and sauces • Grilled or roasted foods 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. - Cancellations: Refunds are available if canceled or rescheduled at least 48 hours before the class start time. - Allergies: Ingredients may vary; please confirm allergies before booking. WHAT YOU'LL LEARN: • How to cook with sake lees (sake kasu) in everyday dishes • Techniques for balancing miso and fermented seasonings • How fermentation enhances flavor and nutrition