Looking for a healthy and hearty dish for the fall and winter season? The French may think Bouillabaise. Nabe is the Japanese answer. Nabe is a light stew made in a Donabe clay pot. We will cook everything right at the table. It is a convivial way of eating.

Sakai will show you how to prepare and serve three nabes—Yudofu, made with tofu, daikon radish, and konbu seaweed, and served with ginger, shichimi pepper and negi; a winter nabe made with black cod, napa cabbage, and age tofu and seasoned with white miso; and Chanko nabe—a savory soup made with chicken balls and a variety of vegetables, and served with yuzu kosho and ground sesame seeds, all in this 3-hour class! At the end of the nabe, Sonoko will prepare Zosui, a Japanese style risotto like dish made with rice and the rich broth. The dish will be served with Japanese herbs.

We will divide up the workshop into small groups. Each group will prep the ingredients, including the dashi from scratch, make a beautiful platter for the table, and cook the nabes, following Sakai’s demonstration. At the end of the meal, there will be a homemade Japanese dessert to clear the palate. What to bring to class: Cutting board, kitchen knife, apron, and bandana. $75 members; $85 non-members, incl. admission & supplies. RSVP early, 15 students max.