Japanese Home Cooking Class: Black Cod Takikomi Rice, Sake Lees & Miso Soup

Discover the rich umami of Japanese fermentation in this hands-on cooking class.

In this small-group experience, you’ll explore sake lees (sake kasu) and miso, two traditional fermented ingredients that bring incredible depth and nutrition to Japanese home cooking.

You’ll learn how to use sake lees to marinate premium black cod for Takikomi Gohan, a comforting Japanese rice dish where rice is cooked together with savory ingredients so every grain absorbs flavor.

A vegan option is available, using sake lees and miso-marinated mushrooms instead of fish.

As a bonus, each participant will prepare a sake lees & miso seasoning mixture (about 8 oz) to take home, which can be used for marinades, soups, vegetables, and more.

1. Sake Lees & Miso Soup
Okra, enoki mushrooms, and fried tofu in a savory miso broth enriched with sake lees. [Vegan dashi option available]

2. Eggplant, Cucumber & Tomato Salad
A refreshing salad seasoned with shiso, myoga, ponzu, and sesame oil.

3. Black Cod Takikomi Gohan (Seasoned Rice)
Japanese seasoned rice cooked with sake lees & miso marinated black cod, burdock root, carrots, dashi, and soy sauce koji. [Vegan Option: Sake lees & miso marinated mushrooms will be used instead of fish.]

4. Dessert Drink: Iced Matcha Amazake Latte
A naturally sweet fermented rice drink with premium matcha — no refined sugar.

Participants will also make an 8 oz jar of sake lees & miso seasoning to take home and use in their own cooking.

You will be cooking in teams! Groups of 2–3 will share their own station. Solo attendees* will be paired with a partner. Larger groups (4+) will be split across adjacent stations to ensure everyone has plenty of elbow room to cook!

*Note: If you are attending solo and strictly prefer a private station, please email us to inquire about availability and a 'Single Supplement' fee.

To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING:
- Minimum Enrollment: Classes require at least 6 participants. If a class doesn’t meet the minimum, it will be canceled 48 hours before the start time and a full refund will be issued.
- Age Requirement: Participants must be 18 years or older, as classes involve knives and gas stoves.

- Allergies: Ingredients may vary; please confirm allergies before booking.

• How to cook with sake lees (sake kasu)
• Techniques for marinating fish or vegetables with fermented seasonings
• How to prepare authentic takikomi gohan
• The basics of Japanese dashi-based cooking
• Ways to incorporate fermented ingredients into everyday meals

• Hands-on cooking class
• All ingredients
• Full meal after cooking
• Recipe guide
• Take-home seasoning mix

This is a small-group, hands-on cooking class designed to be welcoming, interactive, and beginner-friendly.

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