Public Class: Japanese Flavors with Richard Keating

Learn about the staples of an age-old cuisine with Richard Keating of The Japanese Pantry. This class spotlights dashi, an umami pillar of Japanese cooking. You will use dashi to make Tonjiru, a savory miso soup, alongside a refreshing Japanese Cucumber Salad and Brown Butter Mochi. Learn how to bring the authentic flavors of Japan into your home kitchen and enjoy class-made dishes together.

What You Make & Take Home: 

• A complimentary gift from The Japanese Pantry 
• Recipes and a guide to using dashi 

Specialty products from The Japanese Pantry will be available for discussion and purchase at a mini-store in the classroom. Find a new favorite ingredient!

About the instructor: Richard Keating began his culinary career in New York at acclaimed restaurants such as Prune, Estela and The Four Horsemen. In San Francisco, he brought his take on hyper-seasonal  cuisine to Tartine Manufactory and Octavia before joining forces with The Japanese Pantry.

Reservations close April 9, 2026.

*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at events@hbofm.org.