I am passionate about home cooking. I help my clients start from the beginning or advance their skills in the kitchen. Let’s cook together!

JCC1: Miso Experience
Saturday, June 30 at 10:30 AM – 1:30 PM | $75 pp

Nasu Dengaku and O-Nigiri

Nasu Dengaku and O-Nigiri

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The thick paste is a Japanese culinary staple used for soups, sauces, spreads, pickling, marinating, etc. Miso is high in protein and rich in vitamins and minerals.

Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. Miso contributes a complex, umami-rich flavor to the dish, enhancing Asian and non-Asian dishes. This 4-hour cooking class features 5 types of miso — shiro, saikyo, aka, awase, and hikari.

You will compare them side by side — their colors, aromas, textures, flavors, and how they work in simple recipes:
1. Saikyo Yaki (miso-marinated and grilled fish)
2. Vegetable Salad with Miso Mayo
3. Nasu Dengaku (grilled eggplant with miso glaze)
4. O-nigiri with Miso Buttered Kabocha
5. Akadashi Miso Soup with Clams
6. Apple Sherbet with Miso Caramel

Price includes the cost of ingredients, expert instruction, demo, hands-on practice, and lunch composed with dishes collectively cooked during the class. BYO white wine and beer to pair with what we will eat for lunch.

Kvassssss! Kvass Workshop
Sunday, July 1 at 10:30 AM – 2:30 PM | $75 pp

Kvass Bread Kvass

Kvass Bread Kvass

Kvass is a traditional, healthy, and delicious Slavic summer beverage. It is commonly made from “black” rye bread flavored with what is known in Eastern Europe as “red” malt. Its alcohol content from fermentation is as low as 0.5–1.0%. This workshop covers all you need to know about the ingredients and process of making kvass at home.

1. Traditional red malt, local malt subs
2. Homemade kvass bread as flavor starter
3. Other kvass flavor starters, homemade and commercial
4. Sourdough as a fermentation starter
5. Fermentation
6. Bottling and conditioning
7. Tasting

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Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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