The next chapter of one of our most beloved classes ever. Camila has just spent 5 weeks in Japan and is inspired to share more.

Camila Loew continues her Spain+Japan series with this all new menu.

Many Spanish chefs are powerfully drawn to the cuisine of Japan. Ferran Adrià of El Bulli fame and Dos Palillos' Albert Raurich are among those who have been influenced by the simplicity, seasonality and elegance of Japanese foodways.

Camila's own love affair with Japanese food and culture runs deep. She has practiced the Omotesenke style tea ceremony for many years and guides yearly culinary tours to Japan. Through this menu, she will lead you in exploring shared elements of Japanese and Spanish food traditions:

• Rice, of course! (including: to wash or not to wash?)

• Small plates

• Seafood: both countries are surrounded by water

• An appreciation for sharing time at the table

• Respect for high quality ingredients, often unadorned

• A tradition of cooking always aligned with seasonality

Recipes includes Salmon Nanbanzuke, with a technique that crossed 16th and 17th century oceans from Iberia to Nagasaki, simply elegant Chilled Tomato in Clear Tomato Broth, and a Spain-meets-Japan Rice with Saffron, Miso and Dashi, with foundational ingredients from both cultures.