Steamed JIDORI Chicken Japanese Way

COOKING CLASS DESCRIPTIONS

💡 IMPORTANT NOTE: This is a pilot class offered at 50% off ($40) as part of my practice and refinement program. Your participation and feedback will help me improve future classes! All attendees are kindly asked to complete a short online feedback survey after class. ==== Experience the heart of Japanese home cooking in this immersive class that highlights the deep umami of traditional dashi and the transformative power of fermented seasonings. From comforting miso soup to tender steamed Jidori chicken topped with shiso and umeboshi, this nourishing dinner menu is designed to support both delicious eating and gut health. MENU: 1. Miso Soup with Traditional "Awase" Dashi – A soothing miso soup made with homemade dashi and seasonal vegetables, rich in minerals and umami. 2. Steamed Green Beans with Ama-Koji Sesame Sauce – A “goma-ae” style side dish featuring Ama-Koji, Soy Sauce Koji, and freshly ground sesame for deep, nutty flavor. 3. Steamed Salt Koji "Jidori" Chicken with Shiso, Umeboshi, & Koji Seasonings – Juicy "Jidori" chicken and mushrooms marinated in salt koji, steamed, topped with shiso and tangy plum for a refreshing balance. 4. Steamed Mixed Rice (served, not cooked in class) – A wholesome blend of Haiga, brown, and black rice, naturally rich in fiber and umami. 5. Koji Amazake (served, not made in class) – A naturally sweet, nourishing dessert drink made with just koji and rice, lightly topped with matcha powder. 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. - Group Setup: You’ll always cook with your own partner(s)—never with strangers. Each pair or small group (up to 3 people) shares a workstation. Groups of 4 or more will have additional 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. THIS CLASS FOCUSES ON: - Making traditional Japanese dashi from scratch - Learning the power of fermented seasonings: salt koji, soy sauce koji, miso, ama koji, and amazake - Using steaming techniques to preserve nutrition and flavor