ARCHIVED LESSONS from WASHOKUcooking Workshops


Lesson One - Quintessential Japanese Dishes: miso soup & rice


Lesson Four - Two Variations on a Theme

NO WASTE COOKING... Soups from Scraps

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Lesson Seven: MISO-MARINATING

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Lesson TEN:  ozōni   
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LESSON THIRTEEN Pickled Plum
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LESSON SIXTEEN:
 Buri Daikon 
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LESSON SEVENTEEN:
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Treasure Stuffed Mushrooms
LESSON NINETEEN
Takikomi Gohan

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LESSON TWENTY-THREE
Cooking with Green Tea

Lesson Two - MAKE AHEAD and KEEP ON HAND; super sauce that intensifies flavor and simplifies meal preparation


Lesson Five -

Tools & Techniques for Making Delicious Simmered Fish Dishes

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Lesson NINE:
MISO & FRUIT

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LESSON ELEVEN: Freeze-Dried Tōfu

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LESSON FOURTEEN: Rice & Seafood Sausages

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LESSON EIGHTEEN:
Smashed Soggy Sembei Sliders

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 LESSON TWENTY
Ton-Jiru 
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LESSON TWENTY-TWO
Cherry-Steamed FISH    Get the lesson

Lesson Three -

Thin Omelets, a Basic Kitchen Skill


 Lesson Six -

Makimono (Rolls)

Lesson EIGHT: Rolled Omelet filled with Glaze-grilled Eel

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LESSON TWELVE:
Glorious Bamboo Shoots


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LESSON FIFTEEN:
Country Potatoes with Chicken Sauce

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LESSON TWENTY-ONE
Clear Clam Broth
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LESSON TWENTY-FOUR
Treasure Bags