Essentials of Japanese Cooking

What to expect
  • Enjoy hands-on instruction from an informed and experienced chef at the Institute of Culinary Education
  • Receive an overview of the foods of Japan, along with a discussion of ingredients and equipment
  • Make Ramen; Miso Soup; Sushi Maki Rolls; Beef Negimaki; Pork Katsudon; Shrimp and Vegetable Tempura; Edamame; and Steamed Dumplings with Sweet Azuki Paste and Sesame Seeds
  • Enjoy all of these dishes while sipping green tea, Japanese beer, and sake
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; vegetable tempura; and edamame. You'll enjoy all of these dishes while sipping green tea and sake.

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $125.00 per guest
Duration / Session 4 hours
# Sessions 1
Rating 147 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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