I recently completed a Japanese home-cooking course at UBC with the fantastic Hana Dethlefsen, author of The FEEDback Project. Over 3 classes we made everything from grilled mackerel to sunomono, agedashi tofu to ichigo daifuku. It was simple, informative, and so helpful. I can now confidently introduce Japanese basics into my kitchen, and riff off standard recipes with fun variations. Case in point, I have eaten sugar snap gomaae 4 times in the last 2 weeks.
Hana is teaching a part II course in May, and I would highly recommend it if you are looking for a gentle introduction into stocking your cupboards and mastering Japanese basics.