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DTSTART;TZID=America/New_York:20261001T000000
DTEND;TZID=America/New_York:20261001T235959
DTSTAMP:20260914T034418Z
CREATED:20260914T034021Z
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UID:5865-1790812800-1790899199@www.essenceofjapan.net
SUMMARY:Mastering Mentsuyu: The Essential Japanese Multi-Purpose Sauce
DESCRIPTION:Featuring Handcrafted Mentsuyu\, Zaru Soba\, Takikomi Gohan & Pan-Fried Kakiage) \n\n\n\n\n\n\n\nIf you love authentic Japanese flavors and want practical techniques for your home cooking\, this hands-on workshop is for you. \n\n\n\nYou will learn to make mentsuyu—the foundational\, multi-purpose seasoned sauce at the heart of everyday Japanese cooking. Made from a simple\, balanced mix of soy sauce\, mirin\, and rich umami broth\, mentsuyu works as a noodle dipping sauce\, rice seasoning\, salad dressing\, and quick marinade. \n\n\n\nRather than aiming to build a single formal dinner\, this class is designed to showcase the incredible range of what mentsuyu can do in your everyday kitchen. We will simmer a batch from scratch\, explore how subtle adjustments change the flavor profile\, and prepare a varied tasting menu featuring noodles\, seasoned rice\, fried seasonal vegetables\, and fresh greens. \n\n\n\n\n\n\n\nDates & Registration (Choose a Session) \n\n\n\n\nSession 1: Wednesday\, September 30\, 2026 | 5:00 PM – 8:00 PM\n\n\n\nSession 2: Thursday\, October 1\, 2026 | 5:00 PM – 8:00 PM\n\n\n\n\n\n\n\nSession 1: Register for Sept 30\n\n\n\n\n\n\n\n\nSession 2: Register for Oct 1\n\n\n\n\n\n\n\n\n\n\n\nWhat You Will Learn & Practice \n\n\n\n\nThe Essentials of Japanese Flavor: Understand the core ratios behind soy sauce\, mirin\, sake\, and rich umami broth\, and how to dial them in to your taste.\n\n\n\nCooking & Chilling Soba Noodles: Master the proper boil-and-shock technique for chilled soba to achieve a firm\, springy bite. (Note: We use selected artisan dried noodles rather than rolling dough from scratch).\n\n\n\nTakikomi Gohan (Seasoned Rice): Learn the exact proportions for using mentsuyu as a one-step seasoning to cook fragrant Japanese seasoned rice with fresh salmon.\n\n\n\nStovetop Kakiage: Pan-fry crisp\, light vegetable fritters using everyday pans and shallow oil—no deep fryer necessary.\n\n\n\nEveryday Versatility: Practical ways to repurpose your homemade sauce for quick dressings\, simple pickles\, and weeknight braises.\n\n\n\n\n\n\n\n\nMenu (Vegan / Vegetarian Adaptable) Note: Our menu is designed as an interactive tasting to showcase how many distinct dishes one homemade sauce can anchor. \n\n\n\n\nHandcrafted Mentsuyu: Simmered from scratch during class\, with a portion (about 1/2 cup) packed in a container for you to take home.\n\n\n\nClassic Zaru Soba: Chilled buckwheat noodles served with homemade dipping sauce\, scallions\, nori\, and wasabi.\n\n\n\nSalmon Takikomi Gohan: Fragrant Japanese seasoned rice cooked directly with mentsuyu\, fresh salmon\, and seasonal aromatics (mushrooms/tofu substitute available for vegan/vegetarian guests).\n\n\n\nCrispy Vegetable Kakiage: Light pan-fried seasonal vegetable fritters\, delicious alongside rice or dipped in fresh sauce.\n\n\n\nSeasonal Salad: Tossed with a quick homemade sesame-mentsuyu dressing.\n\n\n\n\n\n\n\n\nWho This Class Is For \n\n\n\n\nJapanese Food Enthusiasts: Anyone interested in the staple flavors and techniques of home-style Japanese cooking.\n\n\n\nPractical Home Cooks: Anyone looking for a versatile\, reliable go-to sauce to simplify weeknight meals.\n\n\n\nCommunal Food Lovers: Solo cooks\, couples\, or friends who enjoy cooking and tasting great food together.\n\n\n\n\n\n\n\n\nClass Details & Logistics \n\n\n\n\nFee: $110 per person\n\n\n\nGroup Size: 6 – 10 participants\n\n\n\nLocation: Newton\, MA (address provided upon registration). Our home follows Japanese tradition—please remove shoes at the door (indoor slippers welcome).\n\n\n\nWhat to Bring: A pen or notebook\, an apron (optional)\, and indoor slippers (optional). (Take-home containers for the sauce are provided).\n\n\n\nFormat: Hands-on group cooking followed by a sit-down tasting to enjoy everything we prepared.\n\n\n\nDietary Information: Vegetarian- and vegan-adaptable (please let us know upon registering). Contains soy\, fish (optional)\, wheat\, and buckwheat.\n\n\n\nCancellation Policy: Please click here.\n\n\n\n\n\n\n\nSession 1: Register for Sept 30\n\n\n\n\n\n\n\n\nSession 2: Register for Oct 1
URL:http://www.essenceofjapan.net/event/mastering-mentsuyu-the-essential-japanese-multi-purpose-sauce/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260520T170000
DTEND;TZID=America/New_York:20260520T200000
DTSTAMP:20260504T222136Z
CREATED:20260503T173630Z
LAST-MODIFIED:20260504T222136Z
UID:5858-1779296400-1779307200@www.essenceofjapan.net
SUMMARY:Cooking & Culture: The Secret of Japanese Home Meals
DESCRIPTION:Cooking & Culture: The Secret of Japanese Home Meals \n\n\n\nThe May 20th class is now fully booked \n\n\n\nVegan Ichijiru Sansai\n\n\n\n\n\n\n\nI grew up eating home-cooked Japanese meals that were simple but always thoughtful. Meals were about balance\, seasonality\, and appreciation. We didn’t talk much about “healthy eating\,” but the way we cooked and ate naturally supported it. \n\n\n\nOver time I realized that what makes Japanese cuisine special isn’t just the recipes. It’s how we cook\, how we eat\, and how we relate to food. That’s what I want to share in this class. \n\n\n\nThis is not just a cooking class. It’s an introduction to the foundations of Japanese home cooking and the culture that surrounds it. \n\n\n\n\n\n\n\n\n\nWhat is Ichijiru Sanai?\n\n\n\nIchiju Sansai means “one soup\, three dishes.”It is the traditional structure of a Japanese meal\, designed to support balance and nourishment using simple\, everyday ingredients. \n\n\n\nThis way of eating teaches us how to build a meal that feels complete without being heavy — and how to appreciate each dish as part of a whole. It’s a philosophy that has supported everyday health in Japan for generations. \n\n\n\nYou Will Learn\n\n\n\n\nEssential\, versatile Japanese cooking techniques used in everyday home meals\n\n\n\nHow to compose a balanced Ichiju Sansai meal\n\n\n\nThe cultural philosophy behind Japanese home cooking\n\n\n\nHow simplicity\, seasonality\, and appreciation shape the way we eat\n\n\n\n\nMenu (vegan)\n\n\n\n\nGreen Beans Goma-ae\n\n\n\nCelery & Carrot Kinpira\n\n\n\nMultigrain Rice\n\n\n\nMiso Soup\n\n\n\nTurnip Pickles\n\n\n\nPan-grilled Tofu with Scallion Ginger Sauce\n\n\n\n\nWho This Class Is For\n\n\n\n\nAnyone curious about Japanese home cooking beyond sushi and ramen\n\n\n\nThose interested in plant-forward\, everyday meals\n\n\n\nPeople who appreciate food culture\, mindfulness\, and practical cooking skills\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nWhat to Bring & Class Info\n\n\n\n\nA pen/pencil\n\n\n\nApron (optional)\n\n\n\nIndoor slippers (optional)\n\n\n\n\nNumber of Participants: 6 – 10 \n\n\n\nFee: $110 per person \n\n\n\nLocation: My home in Newton\, a Japanese-style space where we remove our shoes at the entrance — feel free to bring your own indoor slippers. \n\n\n\nExperience: Hands-on\, communal cooking and eating together. We will prepare all the dishes as a group and then sit down to enjoy the meal together. \n\n\n\nCancellation policy\, please click here. \n\n\n\n\nFully booked
URL:http://www.essenceofjapan.net/event/cooking-culture-the-secret-of-japanese-home-meals-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260203T170000
DTEND;TZID=America/New_York:20260203T200000
DTSTAMP:20260107T151052Z
CREATED:20251227T203749Z
LAST-MODIFIED:20260107T151052Z
UID:5210-1770138000-1770148800@www.essenceofjapan.net
SUMMARY:Cooking & Culture: The Secret of Japanese Home Meals
DESCRIPTION:Cooking & Culture: The Secret of Japanese Home Meals\n\n\n\nVegan Ichiju Sansai\n\n\n\nThis class is sold out! \n\n\n\n\n\n\n\nI grew up eating home-cooked Japanese meals that were simple but always thoughtful. Meals were about balance\, seasonality\, and appreciation. We didn’t talk much about “healthy eating\,” but the way we cooked and ate naturally supported it. \n\n\n\nOver time I realized that what makes Japanese cuisine special isn’t just the recipes. It’s how we cook\, how we eat\, and how we relate to food. That’s what I want to share in this class. \n\n\n\nThis is not just a cooking class. It’s an introduction to the foundations of Japanese home cooking and the culture that surrounds it. \n\n\n\n\n\n\n\n\n\nWhat is Ichijiru Sanai?\n\n\n\nIchiju Sansai means “one soup\, three dishes.”It is the traditional structure of a Japanese meal\, designed to support balance and nourishment using simple\, everyday ingredients. \n\n\n\nThis way of eating teaches us how to build a meal that feels complete without being heavy — and how to appreciate each dish as part of a whole. It’s a philosophy that has supported everyday health in Japan for generations. \n\n\n\nYou Will Learn\n\n\n\n\nEssential\, versatile Japanese cooking techniques used in everyday home meals\n\n\n\nHow to compose a balanced Ichiju Sansai meal\n\n\n\nThe cultural philosophy behind Japanese home cooking\n\n\n\nHow simplicity\, seasonality\, and appreciation shape the way we eat\n\n\n\n\nMenu (vegan)\n\n\n\n\nGreen Beans Goma-ae\n\n\n\nCelery & Carrot Kinpira\n\n\n\nMultigrain Rice\n\n\n\nMiso Soup\n\n\n\nTurnip Pickles\n\n\n\nPan-grilled Tofu with Scallion Ginger Sauce\n\n\n\n\nWho This Class Is For\n\n\n\n\nAnyone curious about Japanese home cooking beyond sushi and ramen\n\n\n\nThose interested in plant-forward\, everyday meals\n\n\n\nPeople who appreciate food culture\, mindfulness\, and practical cooking skills\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nWhat to Bring & Class Info\n\n\n\n\nA pen/pencil\n\n\n\nApron (optional)\n\n\n\nIndoor slippers (optional)\n\n\n\n\nNumber of Participants: 6 – 10 \n\n\n\nFee: $105 per person \n\n\n\nLocation: My home in Newton\, a Japanese-style space where we remove our shoes at the entrance — feel free to bring your own indoor slippers. \n\n\n\nExperience: Hands-on\, communal cooking and eating together. We will prepare all the dishes as a group and then sit down to enjoy the meal together. \n\n\n\nCancellation policy\, please click here. \n\n\n\n\nThis class is sold out!
URL:http://www.essenceofjapan.net/event/cooking-culture-the-secret-of-japanese-home-meals/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230201T190000
DTEND;TZID=America/New_York:20230201T210000
DTSTAMP:20221230T203637Z
CREATED:20221230T201222Z
LAST-MODIFIED:20221230T203637Z
UID:5170-1675278000-1675285200@www.essenceofjapan.net
SUMMARY:Vegan Ramen at NCE
DESCRIPTION:Learn how to make tasty vegan ramen\, a beloved Japanese street food that is unrecognizable from the American instant noodle version and even more delicious. Nearly every region in Japan has its own ramen specialty\, from tonkotsu (pork bone broth) ramen in Kyushu to miso ramen in Hokkaido. While ramen is usually prepared with a meat- or fish-based broth\, we’ll be making a soy-miso ramen using all vegan ingredients such as kombu\, dried mushroom\, and soy milk. We’ll also make some quick and easy side dishes to accompany the main event\, like seaweed salad and sesame tofu. \n\n\n\n\n\n\n\nVegan Ramen at NCE\n\n\n\n\n\n\n\nClass Details\n\n\n\nThis class is offered through Newton Community Education so please see their website for the details and menu. \n\n\n\n\n\n\n\n\nClass Details
URL:http://www.essenceofjapan.net/event/vegan-ramen-at-nce/
ATTACH;FMTTYPE=image/jpeg:http://www.essenceofjapan.net/wp-content/uploads/2022/12/IMG_5366.jpeg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230118T183000
DTEND;TZID=America/New_York:20230118T210000
DTSTAMP:20230108T054210Z
CREATED:20221204T160512Z
LAST-MODIFIED:20230108T054210Z
UID:5008-1674066600-1674075600@www.essenceofjapan.net
SUMMARY:Miso Making and Simple Dishes
DESCRIPTION:Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji\, a safe-to-eat-fungus\, also known as Aspergillus oryzae.  In this class\, you will prepare your own miso to take home\, and also will learn how to prepare some dishes using miso such as tasty miso soup.  We will use chickpeas instead of soybeans to prepare miso since it will be much easier and quicker to prepare\, but the same technique can be applied to miso made with soybeans. \n\n\n\n\n\n\n\nMiso Making and Simple Dishes\n\n\n\n\n\n\n\nYou Will Learn\n\n\n\n\nTypes of miso: you will taste three different miso\n\n\n\nHealth benefit of miso\n\n\n\nHow to make miso: you will take home one you prepare\n\n\n\nHow to use miso: 4 delicious dishes\, see the Menu for details\n\n\n\n\nTake Home\n\n\n\n\nYou will take home your own miso that you have prepared.\n\n\n\n\nMenu\n\n\n\n\nMiso Crostini\n\n\n\nMiso soup\n\n\n\nVegetables with all purple miso sauce\n\n\n\nRice with miso meat sauce or miso temple sauce\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nAdditional Information\n\n\n\n\nVegetarian option available\n\n\n\nPlease add a note when booking your place\, to advise of any food preferences or allergies\, in advance of the class\n\n\n\nHands-on cooking class\n\n\n\nPrinted recipes are provided\n\n\n\nCancellations Policy apply to all bookings\n\n\n\nPlease bring an apron and a pen\n\n\n\n\n\n\nBook a Class
URL:http://www.essenceofjapan.net/event/miso-making-and-simple-dishes/
LOCATION:Newton Highlands Congregational Church\, 54 Lincoln St\, Newton\, MA\, 02461\, United States
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