Workshops

Welcome to my workshops page! I offer both in-person and online cooking workshops on a wide array of delicious traditional and contemporary Japanese-style dishes. We are always adding new workshops to the calendar so sign-up for our newsletters, and follow me on instagram to stay up-to-date. I look forward to cooking together soon!

Celebrating something special? Curious about a certain topic? Reach out to schedule a private workshop with me using the button below…

PRIVATE WORKSHOP INQUIRY

Please read the workshop terms & conditions before completing your workshop purchase.

Featured

12/28 | VIRTUAL WORKSHOP: Good Luck Duck Soba with Handmade Noodles

$95.00

Workshop Date: Saturday, December 27th, 2025

Time: 10:00AM to 11:30AM PST

Location: Zoom link will be provided after sign-up, along with recipes, ingredient list, and instructions, so you can do some prepping in advance if you plan on doing the workshop.

Can’t attend live? No problem! The class recording will be available to all attendees for 60 days after the workshop.

On the menu:

I will show you how to make homemade soba from scratch. We’ll pair it with a warming broth and serve with roasted duck.

You can purchase ingredients on your own or buy my custom cooking kit curated for this workshop. Please order your kits by December 18, 2025 to allow enough delivery time for the kit to arrive before the workshop.

Fee: $95 per guest

Virtual Hoshigaki Workshop Recording

$50.00

Location: Zoom link will be provided after sign-up, along with recipes, ingredient list, and instructions, so you can do some prepping in advance if you plan on doing the workshop.

The class recording will be available for 60 days after purchase. You can even host a hoshigaki party and follow the steps along with the recording.

Workshop Details:

Hoshigaki are slow-dried hachiya persimmons. To make hoshigaki, the fruit has to be at just the perfect ripeness. In this workshop, I’ll teach you all about the art of making hoshigaki at home, how you dry and massage the persimmons until the famed sugar bloom appears, telling you your hoshigaki is ready to store or enjoy! This class is focused on preparing and processing persimmons for drying.

Every December, for more than fifty years, my parents would receive a package of hoshigaki (dried Hachiya persimmons) in the mail from my old Japanese language tutor who lives in Ogaki, in Gifu Prefecture in the center of Japan. In the box would be eight pieces of acorn-shaped hoshigaki—all perfectly uniform in size, their skin soft and smooth with an earthy orange hue and dusted in a powdery white sugar—set in a bed of straw. As a girl, each time I opened the package I was astonished by their beautiful presentation and their floral scent.

I never imagined that I could get hoshigaki locally in Los Angeles, but nowadays, my friends all over LA reach out and offer me their persimmons when the season arrives, before the birds get to them. The texts have started trickling in that the persimmons are nearly ready and so it’s time for HOSHIGAKI!

Fee: $50 per guest