Join our Education Coordinator, Kiyoko Nakatsui, for a Japanese cooking demonstration and tasting. Discover how food is viewed in Japanese culture, why the different seasons matter, and sample a seasonal dish.    

This month, Kiyoko will focus on the bounties of winter (fuyu) by making nabe (boiled broth with meat and vegetables) and dango (dumplings made with rice flour).  These simple and delicious dishes are associated with the winter season and are comfort foods for many people in Japan. Take home a recipe card, top tips for where to buy seasonal Japanese ingredients and the inspiration to cook these dishes at home!

Fee: $20 Members / $30 Non Members