Japanese Dashi & Miso Soup Masterclass: Learn 3 Traditional Soup Stocks

Join us for this hands-on cooking workshop and discover how to make three authentic types of Japanese dashi using simple, natural ingredients. You'll learn traditional techniques passed down through generations while creating delicious recipes you can easily recreate at home. Whether you're new to Japanese cooking or want to deepen your culinary skills, this class will teach you the essential building blocks of authentic Japanese cuisine—without additives or instant soup packets. 🍱 WHAT YOU'LL LEARN AND MAKE During this hands-on class, you'll prepare: • Kombu & Katsuobushi Dashi (Bonito Soup Stock) • Kombu & Niboshi Dashi (Dried Sardine Soup Stock) • Kombu & Dried Shiitake Dashi (Mushroom Soup Stock) • Homemade Men-Tsuyu (Japanese Noodle Sauce) • Authentic Miso Soup from Scratch You'll also enjoy: • Fresh Udon Noodles served with your homemade men-tsuyu • Seasonal Japanese Nibitashi (simmered vegetables) • Fresh homemade miso soup Take home: • Homemade Kombu & Dried Shiitake Dashi • Homemade Men-Tsuyu • Digital recipe collection 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. WHAT TO BRING: Please bring one clean container (25 oz / 700 ml or larger). For best results, your container should: • Hold at least 700 ml (25 oz) • Be made of heat-resistant glass or BPA-free plastic • Have a wide opening (approximately 2.5 inches / 6 cm or larger) • Include a lid or cover for refrigerator storage This container will be used to prepare and take home your Kombu & Dried Shiitake Dashi. Don't have one? We'll provide a recommended Amazon container after registration. 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. - Allergies: Ingredients may vary; please confirm allergies before booking. CANCELLATION & REFUND POLICIES Cancellations made 7 days or more before the class: A refund of the ticket price will be issued. Please note that Eventbrite fees and service fees may be non-refundable, as these fees are charged and retained by Eventbrite. Cancellations made less than 7 days before the class and No-Shows: Unfortunately, refunds cannot be provided because we purchase ingredients and prepare materials based on the number of registered attendees. Join us for a cozy, fun, and delicious evening discovering the magic of Japanese fermentation ✨