Learn how to cook a basic Japanese menu! In this virtual workshop, cookbook author, food blogger, and designer Azusa Oda will teach you how to cut down food waste and make full use of all the ingredients to make a basic, healthy, and delicious meal. 

Participants will start with making dashi (soup stock) then use the leftovers to make katsuo denbu (bonito rice topping). They will then make satsumaimo misoshiru (sweet potato miso soup) using the dashi and, finally, onigiri (rice balls) with the katsuo denbu mixed in.

Please note: the dashi and katsuo denbu are made with bonito flakes (katsuobushi—thinly shaved dried fish).

$20 members, $25 non-members. Limited space available. Workshop will be held via Zoom on Saturday, July 18 at 11:30 a.m. (PDT). You will be emailed links and instructions to join our workshop as well as a list of ingredients if you’d like to follow along with the recipes during the program. 

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Azusa Oda comes from a long line of professional and home cooks, and her abilities in the kitchen have been heavily influenced by growing up as her mother’s unofficial sous chef. Raised in both Tokyo and the Bay Area of California, she had a bicultural upbringing that shaped the way she views Japanese culinary traditions and techniques. She created her blog, humblebeanblog.com, in 2008 to share her contemporary variations on simple and delicious Japanese recipes. While cooking is one of her passions, she nurtures an equal interest in design and has an MFA from California College of the Arts. She lives in Los Angeles with her husband and daughter.

Purchase her book, Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy, at the JANM Store.

This program is part of Go Little Tokyo’s Delicious Little Tokyo virtual festival that runs from June 26 to July 26.