ONLINE COOKING CLASSES
Blue Zones:
Okinawa, Japan
We’ve journeyed through the Mediterranean...
now we head east to Okinawa.
ABOUT this series
In the first two parts of our Blue Zone Cooking Series, we explored the vibrant kitchens and time-honored dishes of Ikaria, Greece and Sardinia, Italy—two regions known for their remarkable longevity and deeply rooted food traditions.
Now, we travel to Okinawa, Japan, where people not only live longer, but better—with vitality, joy, and strong connections that last a lifetime. In this next stop on our series, we’ll explore the nourishing food and mindful lifestyle practices that support one of the longest-living populations in the world.
What You’ll Experience in the Okinawa Edition
This series is a deep dive into the flavors, philosophy, and practical cooking techniques of the Okinawan kitchen. Together, we’ll:
✅ Cook traditional dishes using whole, plant-based ingredients like purple sweet potatoes, bitter melon, tofu, and sea vegetables
✅ Learn about the practice of Hara Hachi Bu—eating until you're 80% full
✅ Explore the role of anti-inflammatory ingredients like turmeric and mugwort in everyday meals
✅ Discover how Okinawans weave food, purpose (ikigai), and community (moai) into a life of balance and longevity
✅ Take away actionable insights and recipes to bring these principles into your own kitchenLast year on my inaugural culinary sailing trip to Greece, I discovered the island of Poros and quickly fell in love with it.
What We’re Cooking in
This 6-Class Series
All classes are taught live by Chef Jeremy on Zoom. Replays are always provided afterward in case you can’t attend live.
Mushroom Dashi, Okinawan Style Soba Noodle Bowl, Seaweed Salad
Tuesday, April 22, 2025
7-8:30pm ET
We kick off the series with foundational Okinawan flavors—starting with a rich, umami-packed mushroom dashi that forms the base for a warming soba noodle bowl. We’ll pair it with a refreshing seaweed salad, exploring the deep connection between the ocean and Okinawan cuisine.
Kelp Dashi Broth, Miso Soup with Tofu & Veggies, Sweet & Spicy Shaved Carrots
Sunday, April 27, 2025
4-5:30pm ET
A celebration of simplicity and balance. You’ll learn to make kelp dashi and use it to build a soul-soothing miso soup filled with tofu and seasonal vegetables. We’ll finish with vibrant sweet and spicy shaved carrots that offer a little crunch and a lot of flavor.
Seared Tofu Steak, Miso’d Shiitakes, Okinawan Rice & Beans
Tuesday, May 6, 2025
7-8:30pm ET
In this hearty session, we’ll sear tofu steaks to golden perfection, serve them with umami-rich miso-glazed shiitakes, and round out the meal with Okinawa’s beloved rice and beans, a Blue Zone staple known for its simple power.
Green Papaya Champuru, Steamed Coconut Purple Sweet Potatoes
Sunday, May 11, 2025
4-5:30pm ET
You’ll discover champuru, Okinawa’s classic stir-fry, made with crunchy green papaya. On the side: vibrant, antioxidant-rich purple sweet potatoes gently steamed with coconut—a creamy, satisfying finish
Shiitake Tofu Red Miso Soup, Okinawan Purple Sweet Potato Stir Fry, Coconut Rice
Tuesday, June 3, 2025
7-8:30pm ET
We dive deeper into the umami of red miso soup, enhanced with tofu and shiitakes. A colorful purple sweet potato stir fry and fragrant coconut rice complete this grounding and nourishing meal.
Okinawan Veggie Tempura with Tamari Dipping Sauce, Glazed Greens
Tuesday, June 8, 2025
4-5:30pm ET
We close the series with a celebration of texture and flavor. Learn how to make light and crispy veggie tempura, served with a savory tamari dipping sauce, and a side of beautifully glazed greens to bring balance to the plate.
Who should join this series?
This series is designed for:
Home cooks looking to eat for longevity and vitality
Adults who want to cook with more intention and purpose
Wellness professionals and caregivers supporting healthy aging
Fans of traditional, plant-forward cuisines from around the world
Anyone who loves to cook and wants to stay connected to seasonal, cultural wisdom
Whether you're a long-time foodie or just beginning your wellness journey, this series offers rich, practical tools to nourish yourself and those you love.
Missed Ikaria or Sardinia? You’re Not Behind.
Each stop in the series stands on its own, and you can catch the replays of Ikaria and Sardinia anytime. Dive into those at your own pace and then join us in Okinawa for the next flavorful step forward.
Join this One-of-a-Kind
6-Class Series for Just $159!
That’s less than $27 per class and you won’t find anything else like it.
Save your spot now!
what’s included in the series
A full-length live or recorded cooking session for each Okinawan menu
Downloadable recipes and ingredient guides
Cultural insights and culinary techniques to connect food and wellness
A delicious, nourishing meal made by YOU in each session
Beyond Sardinia:
Exploring More Blue Zones
After our exploration of Sardinia, we'll continue into 2025 uncovering the secrets of longevity in the remaining Blue Zones:
July - September 2025
NICOYA, COSTA RICA
Experience the vibrant flavors of Nicoya with dishes like Nicoya Veggie Stew, Gallo Pinto, and Yuca Cakes with Avocado. Nicoyans focus on beans, corn, and tropical fruits, with meals rich in fiber, plant-based proteins, and antioxidants. We'll explore how their simple, wholesome diet contributes to exceptional longevity and vitality.
October - December 2025
Loma linda, california
Our journey concludes in Loma Linda, home to a community that follows a plant-based diet rooted in the Adventist tradition. We'll prepare wholesome meals like Black Eye Pea Gumbo, Black Bean Sweet Potato Burgers, Avocado, Pickled Red Onions, Pepita Sauce, and Walnut Veggie Loaf, Pomegranate Ketchup. These nutrient-dense dishes highlight the importance of legumes, whole grains, and fresh produce in sustaining long-term health and wellness.
More Than a Cooking Series—It’s a Lifestyle Shift
The Blue Zone Cooking Series isn’t about fads or restrictions—it’s about reconnecting to what truly nourishes us. Okinawa offers us a fresh lens on food: simple, joyful, deeply healing.
Join me for this next stop in the Blue Zone Cooking Series—because living well starts in your kitchen.
(Replay access available for purchase for Ikaria and Sardinia if you’re just joining us!)
MEET YOUR GUIDE
I’m Chef Jeremy Rock Smith
Mix a dash of Julia, a pinch of Bourdain and a drop of Deepak—and you’ve got the perfect recipe for Chef Jeremy Rock Smith.
After spending the first 16 years of my culinary career, immersed in the fast-paced, high-energy world of traditional cooking, I eventually found myself drawn to a different path. The restaurant lifestyle—late nights, endless hustle—began to take its toll, leading me to seek a new approach.
In the early 2000s, I experienced what I like to call a "midlife cooking crisis." I actually stepped away from the kitchen for a few years and worked on building a house with my father (I come from generations of carpenters). This was when I began a journey toward health, focusing on food through the lens of nutrition and wellness.
It was during this time that I truly started to bring my commercial cooking skills home and applying them consistently. Before that, I didn't do much cooking outside of the professional kitchen because I was burnt out after having cooked all week, but as I embraced a healthier lifestyle, I found myself reconnecting with food in a more personal and meaningful way. This transition set the stage for the next twenty years of my life.
Chef Jeremy leading a culinary trip to Poros, Greece
I spent those years first at Canyon Ranch, then Kripalu Yoga Center for 12 years as Executive Chef and Teacher, and now Miraval Resort, where I gathered a wealth of knowledge from eastern based Ayurveda to traditional western nutrition. These experiences have built a foundation that I'm now ready to share with others.
As I entered my early 50s and witness my parents' transition into retirement, I've felt a shift in my mission. Last year, I was invited by a dear friend to host a culinary sailing trip in Greece for a week. During that time, I had the privilege to witness the effects of a food-based culture, where food is the center of enjoyment, pleasure, and nourishment. I saw firsthand how this approach to eating and living ultimately leads to a happier, more fulfilled lifestyle.
This experience has sparked a new passion within me: to bring the principles of longevity back home and share them with as many people as possible. My goal is to guide others in discovering how they can live longer, healthier, and more fulfilling lives through food, community, and lifestyle.
I’m the author of best-selling cookbook, The Kripalu Kitchen: Nourishing Food for Body and Soul (2019). My humorous approach to nutritious & holistic living has earned me accolades in a range of publications including the Food Network Blog, HEALTH, Prevention, Yoga Journal and more. I’m also known for my fan-favorite appearance on Food Network’s Chopped in 2019.
My new passion is Blue Zone living and I am now hosting annual trips to Greece to explore this lifestyle.