The weather is getting cooler and supermarkets are stocked with all the nourishing fall harvest vegetables. Our bodies are naturally craving more warming and filling food to prepare for the winter months. Japanese households are taking out the hot pots and starting to make the delicious and versatile hot pot soups. Do you know how to make one? Do you know what the ingredients are?

Come and learn 2 different kinds of traditional hot pot soups: a miso flavored base, and a soy sauce flavored base. Both soups can be used as a base for Ramen or just as the soup for the traditional Japanese comfort food “Nabe Ryori”. The soups will be made with a vegan broth, not the traditional fish broth but will be just as flavorful, perfect for those who dislike the fishy taste. We will add all of the traditional fall harvest ingredients, many of which are unknown to us non-Japanese nationals. It is a great opportunity to learn about the different kinds of mushrooms, greens, and other fall vegetables. Also, we will use a few varieties of tofu and show you creative ways of cooking with them.

* Miso-based Nabe with fall veggies + tofu
* Soy sauce-based Nabe with fall veggies + tofu
* Kinchaku (fried tofu pocket with veggies)
* Anno Imo Kinton (sweet potato dessert)

DATE: Tuesday, November 19th, 2019
TIME: 10:30- 13:30PM
PLACE: Kanagawa Chiku Center (5min walk from JR Higashi Kanagawa Station or Keikyu Nakakido Station)
PRICE: ¥5000/person (includes lunch)

*** You must reserve your place by pressing “going” on the event page AND confirming the payment through our website on the link below, or by contacting us for other payment options.

*** Inscriptions will close 36 hours before the class, cancellations prior to that will receive a 100% refund. However, cancellations after the 36-hour deadline will be non-refundable.


(November Class - Lunch Included)