Japanese Cooking 101: Fish & Vegetables

What to expect
  • Find out all about the use of fish in Japanese food, while learning to prepare several dishes
  • Learn about pairing vegetables, sauces, and seasonings to bring aromas and flavors to life
  • Prepare two stocks, perfect new knife techniques, and create a tasty multi-course meal
  • Sample your cooking, satisfying your love of culinary learning and food at the same time
Looking to dish about fish while making fish dishes? In this Fish & Vegetable class, you’ll learn two different kinds of Japanese stocks: a dried fish and kelp stock called Iriko-dashi and a vegetarian stock called Shojin-dashi. You’ll learn knife skills, ingredients, seasonings, and cooking techniques that are unique to Japanese cuisine, as well as explore the best seasonings you can get in LA. If you want to create delicious, MSG-free Japanese food, you’ll take pleasure in cooking from scratch with basic ingredients in this class.

Note: All skill levels are welcome. You must be at 21 years of age to register. Children may attend if accompanied by an adult.
Key Highlights
Price $77.00 per guest
Duration / Session 1 hour
# Sessions 1
There are no refunds; all sales are final. You may transfer your ticket if you provide notification at least 3 days prior to the class.

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