Classes & Activities in Los Angeles

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    Japanese All Star Noodles: Foot-Work-Out

    Foodstory
    Get ready to make delicious food with some fancy footwork. Footwork? Did you know that one of the traditional ways to make Japanese noodle involves stepping on it? In this class you will learn all you need to know to make Japanese noodle varieties. Your expert instructor will cover all techniques used to knead the dough with your feet, the time for resting the dough and the type of flour you're using -- which all contribute to producing different varieties of this noodle. In addition to a few variations of udon noodles, you'll make buckwheat and ramen noodles by tweaking the udon making technique! to go with your freshly homemade noodles, come away learning how to make the traditional noodle dipping sauce called "Tsuyu." Making noodles is an incredibly fun experience, and you're going to learn a lot about both the noodle and the culture in the process.
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    Make The Best Hot Pot

    Foodstory
    Want to make hot pot but don't know how to make it...the best? Your professional instructor will focus on how to expertly prepare this 1,000-year-old dish. As this class will show, hot pot is a healthy dish, with lots of opportunities to be creative with your vegetable and protein choices. You'll find yourself making four different varieties of hot pot, each unique and delicious: duck and watercress; layered pork belly, cabbage, and shiitake mushroom; oysters and meatballs; and seafood and chicken. Each dish will use a complementary stock to bring out the full flavor. And when you're done, you'll get to taste what being the best really means.
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    Ramen Run Down: Seafood Miso

    Foodstory
    Many ramen fans are familiar with tonkotsu, a thick pork-based broth, as the base for many ramen styles. This class explores the use of fish stock for a lighter but still rich ramen soup base - a style still rare to come across but easily prepared at home. Seafood aficionados will be delighted to learn how different types of ingredients lead to a unique, one-of-a-kind broth you will love making. You'll prepare all the components for the perfect Miso-Seafood Ramen. Learn about the alchemy of Japanese seafood broths and demystify the world of miso!
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    Japanese Street Food: Takoyaki and Okonomiyaki

    Foodstory
    What's crunchy on the outside, fluffy on the inside, and used to have eight legs? Not only will you be finding out, you'll be eating it in this culinary instructional course featuring the two most famous foods served on the streets of Osaka: Takoyaki and Okonomiyaki. These two finger foods will be a surprise hit at your next dinner party, and they pair perfectly with a pint of beer. You'll get a full dose of the history of these two treats, so you'll be able to tell your dinner guests all about them. Plus learn some cooking variations, so you can spice them up to best suit your own palate. After this class, the next joke you'll be telling is, "What's got two thumbs and knows how to make authentic Japanese street cuisine?"
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    The Art of Tofu

    Foodstory
    Store-bought soy milk is often not thick enough to make tasty Tofu. Some Tofu makers do produce better soymilk, but how far would you drive just to buy the perfect soy milk? It makes more sense to produce soy milk at home that you can use to create the perfect Tofu. All you need is a blender! In this class you'll learn to make three different kinds of tofu and how to use them them to prepare a variety of traditional Japanese dishes, including salads, sliders, and even tofu gelato. You'll also learn how to use "okara", the residue that's left after straining soy milk, for putting in salads, simmering dishes, or for making "soy-meat" balls. Learn how you can integrate Tofu making into your daily routine and diet. You'll never go back to the store for Tofu once you start making your own!
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    Japanese Cooking 101: Omnivore

    Foodstory
    Are you a nom nom nomnivore? If so, you'll not want to miss out on "Japanese Cooking 101: Omnivore," an introductory Japanese cooking course that runs you through all of the basics of this wonderful culinary tradition. You cover Japanese stocks, seasonings, and key ingredients, and you'll get hands-on instruction in proper knife skills and other cooking techniques. You'll also learn all about the best, non-MSG seasonings to be found in all of LA, get a history lesson on various Japanese foods, and cook 7-8 dishes that will have you so full that by the end of the class you'll be saying, "nom nom nomore!"
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    Japanese Cooking 101: Fish & Vegetables

    Foodstory
    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.
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    Make A Cute Bento Box

    Foodstory
    What's the point of a bento box if it isn't cute? In this Cute Bento Box course, you'll learn how to prepare traditional Japanese bento boxes that are as pleasing to the eye as they are to the mouth. You'll be making things such as two-color beef rolls, shiso rolls, and tamagoyaki. Once your food is ready, you'll transform it into adorable faces and flowers, learning the fine art of bento box presentation. With the techniques you pick up during this hands-on course, everyone will be wanting to try one of your bento boxes.
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    Nigiri Sushi (Edo Mae Style)

    Foodstory
    What did sushi A say to sushi B? Wassap, B! The good news is that after this class, you'll be able to do more than recount lame sushi puns the next time you're dining on sushi. You'll learn how to properly fillet a fish, and slice fish for both sashimi and sushi. You'll learn all about preparing the rice, searing raw fish, and using the leftover fish bones to make a tasty fish soup. After word gets out that you know how to make your own sushi, the next time you tell your friends to "come and sashimi" sometime, they'll be showing up at your door with chopsticks.
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    Izakaya and Yakitori Cooking

    Foodstory
    Looking to add some variety to your BBQ repertoire? In this Japanese yakitori course, you'll learn to make addicting dishes just like the ones you find in Izakayas, Japanese establishments where beer is accompanied with delicious food. You'll make several popular yakitori variations, such as scallions and chicken/pork thigh, grilled chicken teriyaki, and the ever-popular chicken meatball known as "tsukune". To compliment your delightful skewers, you'll also learn to prepare tofu with miso sauce and a refreshing salmon and avocado salad featuring wasabi dressing. Following this class, you'll never look at a sharp wooden stick the same again.
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    Ramen Run Down: Tonkotsu

    Foodstory
    Let's face it, everybody loves Ramen, but very few are proud of the way they prepare it. Cut down the shame in your microwave game and learn to make your very own bowl at Foodstory's Ramen Run Down class. You'll learn how to use all natural ingredients and aromatic oils to add depth to your soup. You'll also gain insight into how to create a flavored hard boiled egg and prepare juicy pork chashu. Using fundamental cooking methods, your instructor will walk you through how to create a perfect bowl of Ramen and a vegetable side dish. Don't worry, your microwave won't miss you too much!
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    Seafood Market Tour & Cooking

    Foodstory
    Let’s visit the downtown L.A. wholesale fish market, where Japanese sushi chefs quietly walk around and place orders for their restaurants. Learn directly from the fish dealer what fishes are in season, their favorite products, and how they like to eat it! They do have services and products you may not know! Meet at the market at 8 a.m. (The market closes Saturday at 9 am.) After the tour, we’ll bring the fish back to the kitchen and prepare Japanese style fish dishes for lunch. **Menu:** Japanese simmered fish, Sashimi, Grilled fish, Fishermen's soup, Oyster, Rice cooked with clams and minced ginger, Tamagoyaki (Japanese omelette) and a vegetable pickle.
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    Simple, Tasty, Healthy Sushi

    Foodstory
    Want to eat sushi in your underwear, but afraid that might get you kicked out of your favorite Japanese bistro? In "Simple, Tasty, Health @Home Sushi," you'll learn that making sushi in your own kitchen doesn't have to be a chore. This course will teach you simple, easy techniques to make this healthy, delectable dish whenever you like. You'll learn the secrets to making temari sushi, California roll, Rainbow row, pickled ginger, and savory sauces. The techniques offered in this course are so easy to learn, you'll be rolling fish up in your skivvies in no time! All skill levels are welcome, but you must be at 21 years of age to register. Children may attend if accompanied by an adult.
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