Chirashi Sushi with Reiko Nak | Saturday 03.07.26 @3pm

Celebrate early spring with a special Japanese cooking class taught by Reiko Nak, inspired by the beauty and meaning of Hinamatsuri (Girls’ Day). Traditionally observed on March 3, Hinamatsuri honors health, happiness and growth and is marked by colorful, carefully balanced foods that welcome the new season. For this traditional celebration, families display Hina Ningyō dolls alongside peach blossoms, sake and mochi, creating a festive and elegant atmosphere that welcomes the season and expresses wishes for health and happiness.

Hinamatsuri dates back to a time when health conditions were poor—an irony not lost today, as Japan now has the longest life expectancy in the world. Food plays a central role in this observance, and chirashi sushi is the dish most closely associated with the day. Colorful, balanced and celebratory, it makes a wonderful party dish: it’s served at room temperature, can be prepared in advance and brings people together around the table.

In this class, we'll prepare a festive Chirashi Sushi, featuring delicately seasoned sushi rice topped with grilled local steelhead trout and a variety of fresh vegetables. The vibrant presentation reflects the celebratory nature of the holiday while highlighting the importance of seasonality and visual harmony in Japanese cuisine.

The menu continues with broccoli rabe with miso mustard, a savory, gently bitter side that balances richness and freshness, and concludes with homemade mochi, served with brown sugar syrup (kuromitsu) and roasted soybean powder (kinako)—a classic, comforting dessert often enjoyed during spring celebrations.

This class emphasizes approachable technique, thoughtful ingredient choices and the beauty of simplicity. Students will leave with practical skills, a deeper understanding of seasonal Japanese cooking, and the confidence to recreate these dishes at home—along with a shared meal that reflects both tradition and everyday joy.

About Reiko:

“I feel most happy when people smile at the food that I prepare. It’s a simple joy.”

I grew up in Japan where much importance is placed on food. It was quite natural to follow the path of becoming even more obsessed with food as I became older.

I have been teaching Japanese home cooking in New York using local, organic seasonal ingredients. My principle in food is that it has to be tasty and healthy.

In Japanese cuisine there is more emphasis on freshness and seasonality of the ingredients. Lightness and transparency through fine simplicity is my favourite part of a Japanese meal.

I choose a specifically practical approach for teaching technique, so you will be pleasantly surprised at how easily fine flavor and visual delight can be achieved at your own home after my cooking class.