Japanese Dashi & Miso Soup Masterclass

COOKING CLASS DESCRIPTIONS

Discover the foundation of Japanese cooking in this hands-on workshop! You'll learn how to make three authentic types of dashi using kombu (kelp), katsuobushi (bonito flakes), niboshi (dried sardines), and dried shiitake mushrooms. We'll compare the unique flavors of each dashi and show you how they're traditionally used in Japanese home cooking. Together, we'll make homemade men-tsuyu (Japanese noodle sauce) and authentic miso soup from scratch using natural ingredients—no additives or instant soup packets. What You'll Learn & Make • Kombu & Katsuobushi Dashi • Kombu & Niboshi Dashi • Kombu & Dried Shiitake Dashi • Homemade Men-Tsuyu • Homemade Miso Soup Enjoy fresh udon noodles with your homemade men-tsuyu, simmered seasonal vegetables in dashi "nibitashi", and homemade miso soup during class. You'll also take home homemade Shiitake Dashi, homemade Men-Tsuyu, and digital recipes for all dishes, including ideas for reusing kombu and katsuobushi. Perfect for beginners, home cooks, and anyone who wants to learn the essentials of authentic Japanese cooking and bring rich, natural umami to everyday meals. WHAT TO BRING: Please bring one clean container (25 oz / 700 ml or larger), made of heat-resistant glass or BPA-free plastic. Preferably, have a wide opening (approximately 2.5 inches / 6 cm or larger). This container will be used to prepare and take home your Kombu & Dried Shiitake Dashi. We'll also provide a recommended Amazon container after registration. STATION 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 to ensure everyone has plenty of elbow room to cook! *Note: If you are attending solo and strictly prefer a private station, please email us to inquire about availability and a 'Single Supplement' fee. CLASS POLICIES: To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING - 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. - 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.