In Japan, we don’t simply eat with the seasons—we receive them.
For generations, the changing seasons have quietly guided what arrives on the family table. As spring, summer, autumn and winter unfold, so do the ingredients we look forward to, the meals we prepare, and the traditions we celebrate. It’s not something extraordinary or complicated—it’s simply a way of life that has naturally been passed from one generation to the next.
This is the Japanese food wisdom I grew up with—and the wisdom I’d love to share with you.
Japan is often admired for the health, longevity and vitality of its people. While there is no single secret behind this, many believe one quiet tradition has played an important part: learning to welcome each season through food. Rather than eating the same ingredients all year round, Japanese families have long enjoyed what nature is offering at that particular moment, appreciating ingredients when they are at their very best.
This appreciation for seasonal eating is known as SHUN 旬.
How You’ll Experience It
In this class, you’ll experience Japan one month at a time through the dishes, celebrations and ingredients that belong to each season.
To bring each of these seasonal moments to life, every class is centered around one traditional Japanese celebration or custom from that month. Through the stories behind the celebration and the seasonal dishes that have been lovingly prepared for generations, you’ll discover how Japan’s traditions naturally grew from the seasons—and how food became a way of welcoming each new moment of the year.
Every recipe is carefully chosen not only because it is connected to a Japanese celebration or tradition, but because it reflects what nature is offering at that particular moment of the year. As we cook our way through the seasons, you’ll naturally learn which ingredients Japanese families have traditionally welcomed into their kitchens, why they are enjoyed at that time, and how each season brings its own unique flavours, energy and way of eating—all rooted in the natural rhythm that has shaped Japanese life for centuries.
– You’re not simply learning what to cook.
– You’re learning what to choose, and when to welcome it into your kitchen.
– And, perhaps more importantly, how to receive the season.
Perhaps that’s one of Japan’s quiet lessons. This way of eating was never created as a health trend or a secret to longevity—it was simply everyday life. While no single habit explains Japan’s reputation for health and long life, learning to receive each season may be one small piece of wisdom worth bringing into our own kitchens.
I hope you’ll leave with more than a collection of recipes. I hope you’ll begin looking at your own markets, gardens and seasons with fresh eyes, discovering what nature is offering where you live.
Join me on a journey through a year of Japan—one season, one story and one meal at a time.
Listen to the seasons—and see what it does to you.
✿ SEASONAL THEMES & MENUS: A unique seasonal theme and menu are offered each month.
Please refer to the chart below.
✿ DATES: Refer to the booking calendar below.
✿ TIME: 10:00 am – 1:00 or 2:00 pm ish
✿ FEE: ¥10,000 (Tax included)
✿ LOCATION: Wa + Sabi Home Studio
(Hiyoshi, Yokohama / 30 to 40 min from Shibuya or Yokohama station – exact address shared upon reservation, but if you wish to know beforehand, please contact kaori@wasabiplus.com)
✿ YOUR EXPERIENCE INCLUDES:
・A cultural introduction to the month’s seasonal moment
・Hands-on Japanese cooking lesson
・Seasonal UMAMI lunch
・WAGASHI (traditional Japanese sweets) & tea
・Illustrated recipe & cultural textbook
・A little seasonal gift to take home！
✿ MAX PARTICIPANTS: 5 people
✿ LEVEL: Beginner Friendly (Taught in English)
✿ FORMAT: In-person, hands-on cooking class
✿ BEYOND THE RECIPE: Cultural Storytelling & The Wisdom of SHUN (food in season)
Before we step into the kitchen, we begin by sitting down together with traditional WAGASHI (traditional Japanese sweets) and a cup of tea in a relaxed, welcoming atmosphere.
Each month, we explore one traditional Japanese celebration or custom—not simply to learn about the event itself, but because it beautifully captures the wisdom of that particular season.
Through the stories, history and traditions behind the celebration, you’ll discover how Japanese families have long welcomed each new season, how these customs naturally grew from what was available at the time, and how seasonal food became an everyday way of connecting with nature.
You’ll learn to recognise the month’s SHUN ingredients, understand why they are enjoyed at that particular time of year, and discover how to choose and enjoy them in your own everyday cooking.
By the time the celebration arrives, you’ll not only understand its meaning—you’ll be ready to celebrate it yourself.
✿ Hands-On Seasonal Cooking
Then it’s time to cook.
Together, we’ll prepare a complete Japanese home-style meal that reflects both the month’s seasonal celebration and the ingredients naturally enjoyed at that time of year.
Every menu is carefully designed to help you experience the season through food, while introducing practical recipes that Japanese families have enjoyed for generations.
You’ll prepare whole meal that consists of:
• A seasonal rice dish
• A nourishing soup
• One seasonal main dish
• One or two seasonal side dishes
Scroll down to explore all 12 seasonal themes and menus.
✿ The Seasonal Feast
The best part!
We gather around the table to enjoy the UMAMI-rich meal we’ve prepared together, sharing conversation, stories and the flavors of the season.
It’s a relaxed and rewarding way to end the class—and a chance to experience Japanese hospitality just as it has always been: around good food, shared with others.
✿ Your Seasonal Cookbook
A beautifully illustrated recipe and cultural guide featuring the month’s recipes, seasonal ingredients, and the stories behind the traditions we explored together.
✿ The “Recreate” Guide
Helpful tips, shopping advice and recommended sources for the ingredients and kitchen tools used in class, so you can confidently recreate the experience at home.
✿ A Little Seasonal Gift
A small seasonal gift inspired by the month’s celebration, so you can continue enjoying the season with your own family and friends.
✿ Wa + Sabi Club
An invitation to our private Facebook community, where you can continue your journey through Japan’s seasons, ask questions, share your creations and stay connected with fellow students.
YES! You can join at any time of the year.
YES! You can attend only the seasonal moments that interest you.
AND… If you choose to experience all twelve months, you’ll begin to see the rhythm of the year through Japanese eyes.
Month by month, you’ll discover twelve seasonal moments, twelve ways of welcoming nature, and twelve quiet pieces of Japanese food wisdom that have been passed down through generations.
By the end of the journey, you won’t just have collected recipes.
You’ll know what to choose, when to welcome it into your kitchen, and how to receive each season in a way that feels both natural and meaningful.
Perhaps that’s one of Japan’s greatest gifts.
I’d love to share it with you.
Listen to the seasons—and see what it does to you.
❀ BOOKING & PAYMENT ❀
Don’t see a date that works? OR if you wish to arrange a private class for you or your group, just send me an email at kaori@wasabiplus.com, we’ll find the perfect time!
Ready to discover more?
Browse the full class catalogue to explore all the amazing sessions available, and let our student reviews inspire your next step — your next favorite class could be just a click away!
A YEAR OF JAPAN
Experience the rhythm of the Japanese year
– Twelve Seasonal Moments, Twelve Seasonal Menus –
+JANUARY+
Welcoming New Beginnings
< through SETSU BUN / Bean Throwing Event >
+ Rolled Sushi
+ Sardine ball miso soup
+ Soy beans and vegetable simmered in DASHI broth and soy sauce
+FEBRUARY+
The First Signs of Spring
<through HINA MATSURI / Doll Festival >
+ Scattered Sushi
+ Clam soup
+ Sea bream with cherry blossom sauce
+ Canola blossoms marinated with
KOMBU seaweed
+MARCH+
Spring Awakens
< through HANAMI / Cherry blossom viewing >
+ Rice with salted cherry blossoms
+ Egg tofu and Bamboo shoot clear soup
+ Deep fried Spanish mackerel
+ UMAMI Rolled omelette
+APRIL+
Celebrating Fresh Growth
< through KODOMO NO HI / Children’s Day or Boy’s Day >
+ Rice with bamboo shoot
+ MISO soup w/ asparagus and tofu puff
+ Yellowtail teriyaki
+ Hijiki seaweed dressed with creamy tofu
+MAY+
Welcoming Summer
< through NAGOSHI no HARAE / Summer Purification Ritual >
+Shredded vegetable and seafood tempura bowl
+ MISO soup with cabbage & tempura bits
+ Seared horse mackerel
+ Sesame tofu
+JUNE+
Living with Summer
< through TANABATA / The Star Festival >
+ Thin wheat noodles with 2 dipping sauces
+ Simmered winter gourd with shrimp sauce
+ Okra and tomato dressed with sesame sauce
+ Broadbean dressed with cod roe sauce
+JULY+
Remembering Those Before Us
< through OBON / Welcoming of Spirits of Ancestors>
+ Rice with shiso-flavored edamame
+ Cold MISO soup w/fish and cucumber
+ Summer vegetable tempura
+ Chilled tofu with topping
+AUGUST+
Receiving the Autumn Harvest
< through TSUKIMI / Moon Viewing Festival>
+ Chestnut rice
+ MISO soup with daikon & spinach
+ TOFU and vegetable nuggets
+ Grilled eggplant with MISO glaze
+SEPTEMBER+
Celebrating Nature’s Abundance
< through IMONI KAI / Taro Potato Stew Festival>
+ Rice with MAITAKE mushroom
+ MISO soup with taro potatoes and vegetables
+ Salt grilled saury
+ Broccoli dressed with sesame sauce
+OCTOBER+
Gratitude for Growth
< through SHICHIGOSAN / Celebration of Children’s Healthy Growth>
+ Steamed glutenous rice with red beans
+ Clear soup w/autumn veggies
+ Grilled MISO-marinated cod
+ Savory egg custard with vegetables
+NOVEMBER+
Preparing for Winter
< through TŌJI and ŌMISOKA / Winter Solstice and New Years Eve>
+ New Years Eve SOBA noodles
+ Japanese TOFU hotchpotch
+ Simmered pumpkin and red beans
+DECEMBER+
Welcoming a New Year
< through OSHOGATSU / New Years >
+ Soup with MOCHI rice cakes
+ Japanese meatloaf
+ Shredded DAIKON and vegetables pickles
+ sweet yam puree in celebratory color
Kaori’s class was a perfect combination of Japanese foods and tradition. Kaori shared with us the bean throwing tradition and through traditions we were driven to the connecting dishes. We could get detailed information about the ingredients and we had a really entertaining time with her.All of dishes were fantastically delicious and beyond cooking we got serving ideas too. Thanks to the hand made recipe book we can prepare everything at home as well for sharing and forwarding the taste of Japanese food and tradition to our friends.
Thank you, Kaori!
Thank you soooooo much for such encouraging words Susanna! I was so happy to share our culture with you two. Hope you were able to enjoy the Setsubun event at home and hope you can join us soon again 🙂
My review comes late, but there is a reason. A cooking class is wonderful because of the new flavours or the new techniques learned there, but it becomes extraordinary when the people attending the class are really able to reproduce on their own what they learned.
My daughter and I attended Kaori’s December class and it was GREAT! And I am not talking here about the food (which was indeed delicious), but about the atmosphere Kaori created for us, the new ingredients that were so professionally explained and the stories about New Year’s traditions that opened Japan a little bit more for us.
The best part? My daughter made one of the dishes herself following the instructions in the booklet we received, I was able to prepare another one, so our New Year’s Eve had a bit of Kaori’s lesson influence. 🙂
Thank you, Kaori! We will come again. 🙂
OOOH Maria! Thank you so much for such a perfect review!!! I’m nothing but overjoyed by the fact that you were able to actually prepare the dishes at home, and you know, that’s the whole purpose of my lessons! And I’m even more overjoyed that even your daughter was able to cook the recipe on her own!!! How wonderful!!!!! Yes, very much looking forward to seeing you two soon again! Arigato!
Kaori doesn’t just teach a cooking lesson, she also shares us many interesting facts about the culture behind the dishes. Everything is based on the current season, very delicious and on top of that done in her lovely home. We will definitely come back for another lesson.
Thank you so much for such encouraging words Saskia! I hope I didn’t tire you out with all the information on the meaning behind each and every little thing! (Well wait until you hear every single meanings of our New Years dishes!) Yes! please do come back again. Look forward to seeing you soon!
Your November cooking lesson was so wonderful, Kaori!!
Had a great time learning about Japanese dishes and the ingredients used. Loved the way you described the importance and the customs related to each dish.
Thank you so much for joining us Sarika! Was a great pleasure to have you 🙂 Hope all we had shared will help you understand a lot of things you may spot during your life in Japan!
THis is so cool!
Thank you!! Hope you’ll join us too!