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Cooking Class - Iconic and Traditional Japanese in Washington, D.C.
With Chef Andrew
CURRENTLY UNAVAILABLE
This class does not have dates listed right now.
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all-inclusive: 3-hour class, 3-course meal.
This cooking class does not have any dates.
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Your CHEF
Chef Andrew
Washington - Northeast Washington
Verified Chef
Armed with a degree in culinary arts, Chef Andrew has built an impressive resume lauding experience as a sous chef and executive chef in various restaurants. Though his family is from Taiwan, Chef Andrew grew up with Japanese culture and cuisine. He utilizes this familiarity with the soul of Japanese cuisine and creates his own style of fusion cuisine using American ingredients in his cooking classes.
CANCELLATION POLICY
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
Cozymeal Protection®
Verified Chefs
Payment Protection
Concierge
Event location
(Exact location will be provided after booking)
WHAT YOU’LL DO
Take a culinary journey through some of the most iconic and traditional staple Japanese fares.
In this hands-on class with Chef Andrew, you will learn three of the most iconic Japanese dishes made with traditional ingredients and techniques.
Chef Andrew will begin by teaching about Japanese sauce bases, such as dashi, and how that base becomes mentsuyu, which is also known as tempura dipping sauce. Then, you will make aromatic spice blends for Japanese curry and learn the subtle differences between Japanese curry and other types of curries. You will finish by mixing and matching different sweet Japanese flavors to make a mochi dessert.
Chef Andrew will begin by teaching about Japanese sauce bases, such as dashi, and how that base becomes mentsuyu, which is also known as tempura dipping sauce. Then, you will make aromatic spice blends for Japanese curry and learn the subtle differences between Japanese curry and other types of curries. You will finish by mixing and matching different sweet Japanese flavors to make a mochi dessert.
Guests are welcome to purchase wine and beer from the venue.
Your Menu
ADDITIONAL DETAILS
About This Experience
Guests
4 to 10 people
INCLUDES
3-course meal + all ingredients
Location
Washington (Woodridge)
Venue
At the chef’s place
DURATION
3 hours
CONTACT
For larger partiesor private events, contact service@cozymeal.com or 800-369-0157.
FLEXIBLE BOOKING
Cancel or reschedule your reservation up to 48 hours before the event
PROTECTED PAYMENTS
Our Secure Cozymeal Escrow System™ allows you to book with confidence
WHY GUESTS LOVE THIS CLASS
- Ideal for date nights and special occasions
- Learn real cooking techniques you can confidently use at home
Your CHEF
Chef Andrew
Washington - Northeast Washington
Verified Chef
Armed with a degree in culinary arts, Chef Andrew has built an impressive resume lauding experience as a sous chef and executive chef in various restaurants. Though his family is from Taiwan, Chef Andrew grew up with Japanese culture and cuisine. He utilizes this familiarity with the soul of Japanese cuisine and creates his own style of fusion cuisine using American ingredients in his cooking classes.
Event location
(Exact location will be provided after booking)
Verified guest reviews for other classes with Chef Andrew
Julie C.
Booked the class Rustic Farm to Table Feast with Chef Andrew in Washington (Woodridge)
We had a great time. Chef Andrew was fun and shared with us creative and delicious dishes.
Timothy J.
Booked the class Rustic Farm to Table Feast with Chef Andrew in Washington (Woodridge)
Simple chicken skewers are the staple of many backyard barbecues. Chef Andrew throws this staple appetizer/main dish on its head. Starting with locally sourced chickens and then dissecting that chicken to render every usable portion, ends with cooking the skewers over a 1200 degree pen flame. Some closely held to the vest sauces some traditional Japanese pairings only add to the experience. Chef Andrew and his partner work well together, moving effortlessly around a tiny kitchen space, each knowing their part, knowing the other's next move before they do it. They are personable, approachable and willing to talk about flavor profiles, sauces and cooking techinques.
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