Cooking Class - Japanese Cooking 101: Omnivore

Workshop your Japanese cooking skills.

If you’re a carnivore or just like working with meat, this is where you’ll learn the basics in preparing it Japanese style. In two workshops, Chef Yoko will show you just how to take omnivore’s route in Japanese cooking, teaching fundamentals such as creating two essential Japanese stocks using bonito flakes and dried kelp, knife skills, and the ingredients, seasonings and cooking techniques necessary to creating this kind of cuisine. In this class you’ll be making seven to eight dishes together in a period of two hours. So, no omnivore’s dilemma here—just delicious Japanese food.

• Minimum Guests 1
• Maximum Guests 4
• Meal Courses 6
• Event Duration 3 hours
• Labels Asian, Beginner, Japanese

• Asian
• Beginner
• Japanese

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Chef Yoko’s passion for food spans all the way back to her Japanese foodie family. Growing up, she learned her mother’s culinary skills in the kitchen while she watched how her grandfather made traditional tofu & her grandmother worked the art of the tea ceremony. These influences resulted in a lifelong love affair with Japanese cooking, where today Yoko leads a successful career as a Japanese cooking instructor and lecturer, infusing her teaching with the cultural aspects of Japan's rich food.