Discover the essential flavors of Japanese cuisine at a hands-on cooking class with Richard Keating of The Japanese Pantry on April 10 from 6:00–8:30pm.
This immersive class focuses on dashi, the umami-rich foundation of many Japanese dishes. Participants will learn how to use dashi to prepare Tonjiru (a hearty miso soup), a refreshing Japanese cucumber salad, and brown butter mochi, then enjoy the dishes together at the end of class.
Guests will also receive recipes, a guide to cooking with dashi, and a complimentary gift from The Japanese Pantry. Specialty ingredients will be available for discussion and purchase during a mini in-class shop. Reservations close April 9, 2026.