Workshop Series Overview
“I want to cook and eat healthily for myself and for my family.”
If you have thoughts like these, don’t worry! In RESOBOX’s new Japanese Cooking Workshop Series, you can learn how to make traditional Japanese dishes without any prior knowledge of cooking in New York City! We will introduce many healthy and delicious Japanese recipes that you can easily make on your own at home. Each workshop will follow a basic format: introduction of the dish, how the dish impacts Japanese culture (or how Japanese culture impacts the dish), the nutritional value of the dish, preparation of the dish, and finally tasting. Each class features a different part of Japanese cuisine!
Join the Facebook Group!
Become a member of the RESOBOX Japanese Cooking Facebook Group! Interact with other students to get food inspiration every day! Anyone interested in RESOBOX’s cooking workshops is welcome to join!
And, check out RESOBOX’s Japanese Cooking Blogs with Asako Nonaka! Each blog includes an easy and nutritious recipe!
With Hiroyo Belmonte
April 16, 2017 | Kazari Maki Sushi Vol. 7 Easter Sushi
February 26, 2017 | Kazari Maki Sushi Vol. 6 Hinamarsuri (Doll’s Day) Sushi
January 29, 2017 | Kazari Maki Sushi Vol. 5 Valentine’s Heart & Frog Sushi!
December 27, 2016 | Kazari Maki Sushi Vol. 4 Class for kids
December 4, 2016 | Kazari Maki Sushi Vol. 3 Christmas Sushi
October 23, 2016 | Kazari Maki Sushi Vol. 2 Funny Halloween Sushi
June 26, 2016 | Kazari Maki Sushi Vol. 1 Peach Flower & Sushi Cake
Past Workshops with Mitsuru Kita
May 8, 2016 | Vegetable Tempura
April 10, 2016 | Advanced Dashi Cooking Class
February 21, 2016 | Dashi: Japanese Soup Stocking Cooking Class
November 22, 2015 | Gyoza: Fry Up Some Fun!
July 19, 2015 | Fillet-O-Fish: Let’s Eat Fish at Home!
June 28, 2015 | Tsukemono: Pickled Everything
May 31, 2015 | Sharpening Knives and Basic Decorative Cutting
Past Workshops with Asako Nonaka
April 11, 2015 | Soba (Japanese Buckwheat Noodles)
March 28, 2015 | Sabamiso (Mackerel Simmered in Miso)
March 8, 2015 | Tofu Mitarashi Dango (Japanese Confectionaries)
February 22, 2015 | Chikuzenni (Braised Chicken and Vegetables)
February 8, 2015 | Dashi (Japanese Soup Stock) and Miso Soup
January 25, 2015 | Eho Maki Sushi Roll
December 14, 2014 | Soba (Japanese Buckwheat Noodles)
Past Workshops with Natsuko Yamawaki
September 28, 2013 | Discover Shio Koji – Enhance The Taste of Your Food
May 1, 2013 | Japanese Fermented Food – Miso Making Workshop
March 9, 2013 | Discover Amazake! Japanese Health Food Workshop
About the Instructor
JSIA Certified Kazari Maki Zushi Instructor
Hiroyo Belmonte is a native from Hokkaido, Japan. She had studied baking, pastry, and Wagashi (Japanese sweets) for many years in Japan. When she moved to New York in 2003, she enrolled and completed a course in Techniques of Bread at the Institute of Culinary Education. As a mother of four children and always concerned with “healthiness” of baked goods, she makes non-preservative and uses organic ingredients as much as possible. Some of her popular baked goods include an-pan, a red bean paste bread, honey bread, and melon pan. Hiroyo also holds a Level 1 (highest class before master certificate) instructors certification for decorative sushi from JSIA (Japan Sushi Instructors Association). Her students and clients are not only Japanese, but include people from other countries. With the advantage of understanding different cultures and their tastes, Hiroyo modifies recipe’s that suite them.
Japanese food consultant / Chef
Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant.
Traditional Japanese Macrobiotic Chef
After studying nutrition and Macrobiotic cuisine in Japan and the United States, Natsuko worked as a chef at Macrobiotic restaurants. She currently provides lectures, workshops and cooking classes. She has recently started her own company, Hakkoan, and is creating new recipes offered at Aki on West 4th restaurant. She is currently focused on expanding her product line of Koji-based fermented foods.
Japanese Nutrition Health Coach
Asako Nonaka is a Certified Integrative Nutrition Health Coach born in Tokyo, Japan in 1981. In 2012, she moved to New York. After graduating from the Institute for Integrative Nutrition in 2014, she launched “Asakology” to introduce Japanese healthy food through blogging and holding cooking classes. She is also a health coach whose goal is to create a healthy and happy life for her students. Her other work with RESOBOX Gallery includes Handmade SOBA Workshop -Learn, Cook, and Eat SOBA- held on December 14, 2014.