Cooking & Culture: The Secret of Japanese Home Meals

Learn the foundation of traditional Japanese home cooking through the concept of ichiju-sansai – “one soup and three dishes.” In this hands-on class led by Boston-based culinary entrepreneur and educator Yoko Bryden, you’ll discover how to create a healthy, well-balanced meal using seasonal vegetables, simple seasonings, and traditional cooking methods.

Yoko grew up with simple, thoughtful home-cooked meals where balance and seasonality were a way of life. She brings that same philosophy to this workshop, sharing how the Japanese approach to cooking naturally supports health and wellness through a deep appreciation for ingredients.

It’s the perfect opportunity for anyone who wants to understand the essence of Japanese home-style meals and enjoy cooking and eating together with other members of the JSB community!

Menu:

• Spinach Goma-ae (blanched spinach in a ground sesame dressing)

• Celery & Carrot Kinpira (sweet and savory sautéed vegetables)

• Multigrain Rice

• Miso Soup

• Turnip Pickles

• Chicken Tsukune (Chicken meatballs)

All ingredients and cooking equipment will be provided. Participants must wear close-toed shoes and tie back long hair. We recommend bringing an apron from home. Participants may also bring a notebook and pen for note-taking if desired.

This event is open to current JSB Members only. Join today!

Yoko Bryden is a culinary entrepreneur based in Boston. She is the founder of Hungry Ninja, a plant-forward Japanese food project inspired by Japanese home cooking. She also consults with food companies in Japan and leads culinary and cultural experiences, including small-group tours to Japan and food-centered cultural events.