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This dish is a flavorful balance of savory and sweetness. It consists of marinated beef stir fried with colorful vegetables, which will soon be your favorite dish to make for your family.

This dish will not be found on restaurant menus. Thinly cut pork is rolled and cooked with delicious sticky, sweet and savory ginger sauce.

This dish is a flavorful balance of savory and sweetness. It consists of marinated beef stir fried with colorful vegetables, which will soon be your favorite dish to make for your family.

Use any vegetables or even change up the protein. A little preparation, some basic ingredients, and a few minutes of stir-frying will get you satisfying plate of noodles that can be served hot or cold. Bring your favorite cooking knife if possible. 

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Made with beef, potatoes, carrots, onions and curry roux. More than 150 years ago, the Japanese adapted curry spice of India, and created their own mild and sweet stew-like consistency curry dish eaten over hot rice. It is one of the most popular dishes in Japan, eaten with special pickled cucumber called Fukushinzuke. Please bring a medium size cooking pot, a ladle, a sharp knife for cutting vegetables, and a plastic container to take home your meal.

Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside.  They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party.  You will be surprised how fast they disappear! They freeze well too.  Please bring a knife and a plastic container to take home what you made. 

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Learn how to make a Japanese classic winter comfort dish. Oden is a one-pot dish with an  assortment of fish balls, fish cakes, tofu, hard boiled eggs, Konnyaku, and other vegetables simmered in soy sauce based broth. It is eaten with Japanese hot Karashi mustard. Please bring a cooking knife, a medium sized pot or a vessel that can be cooked on a stove top. You will be taking home your Oden inside your vessel. 

Take this class and learn how to make perfectly-airy, crispy and non-greasy Tempura at home!  You will learn plenty of helpful tips and tricks for making crispy batter and delicious dipping sauce.  Please bring your own cooking knife, a medium sized pot for deep frying tempura, and a plastic container to take home your creation. 

Learn to cook a traditional Korean beef dish. This dish has no spiciness, so it’s great for everyone. The class is hands-on, learning how to marinate the beef, what vegetables to use, and the various ways to serve it. This dish is sure to please everyone’s palate. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Looking for an easy sushi to make at home?  Take this course and learn how to make a traditional Japanese sushi made of vinegared-rice tucked inside little deep-fried and seasoned tofu pockets.  They are easy to make and very tasty.  Together with Miso Soup, they make a complete meal, perfect finger food or a little snack.  

Homemade crispy Japanese Spring Rolls make excellent main dish or an appetizer. Savory fillings wrapped in flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown. 

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Learn to cook a traditional Korean pork dish. This dish is intended to be spicy. However, you can choose the spice level to fit your palate, from just a touch to a sweating spice level. It’s entirely up to you. You’ll learn how to marinate the pork, what vegetables to use, and the various ways to serve it. If you like spicy dishes, you’ll love this one. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. Please bring a medium size pot, your cooking knife and a plastic container to take home what you made.

A very popular quick meal in Japan, consisting of steamed rice topped with thinly sliced juicy beef and tender onions, simmered in a sweet and savory Dashi broth. Please bring a cooking knife, a cooking pot and a container to take home what you made.

 

This simple mouth watering dish is an all time favorite for many. Stir-fried marinated chicken, steamed broccoli and other vegetables will be sure to boost your appetite. Learn how to make this delight. 

Omurice is a tomato-based fried rice with chicken and vegetables wrapped in a thin blanket of fluffy eggs. It is a Japanese dish with western influence (Yoshoku). It has been a popular dish in Japan among young and old for over a century! Please bring a knife and a dinner plate to take home what you made. 

Summer rolls are fresh, loaded with vegetables, meat, shrimp and even fruits. Various colors penetrating from the rice paper makes this dish extremely attractive and appetizing. Dipped in various sauces makes this a great party appetizer or a family snack. Please bring a cooking knife and a plastic container to take what you made in class.

 

This dish is a flavorful balance of savory and sweetness. It consists of marinated beef stir fried with colorful vegetables, which will soon be your favorite dish to make for your family.

Nikuman is a Japanese-style steamed bun filled with delicious savory proteins such as pork, shiitake mushrooms, and vegetables. They taste the best right out of the steamer hot and fluffy.  Learn how to make the dough and how to enclose the filling.  These mouth watering buns taste best just out of a  steamer.  However, the buns could be frozen for future pleasure. Easily converted to vegetarian or vegan friendly. Please bring a cooking knife, a wok or a skillet, and a container to take home your creation.

This is a perfect dish for hot days. The Japanese cold O-Sohmen noodles are eaten by dipping the noodles in a soy based sauce called Tsuyu, and is served with eggs, ginger, scallions, Wasabi, Nori etc.

Learn to prepare japchae, a traditional Korean noodle dish. You’ll learn the various sauces for seasoning, vegetables you can use, as well as meat options. This dish does not use chili peppers, so it’s one of the non-spicy Korean dishes. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Chicken simmered in umami with a hint of anisette and ginger is a classic home-cooking recipe. They are great to eat with steamed rice or served as an appetizer. It can be served hot or cold. Please bring a cooking knife, a wok or a skillet with lid, and a container to take home your creation. 

This dish will not be found on restaurant menus. Thinly cut pork is rolled and cooked with delicious sticky, sweet and savory ginger sauce.

This is a perfect dish for hot days. The Japanese cold O-Sohmen noodles are eaten by dipping the noodles in a soy based sauce called Tsuyu, and is served with eggs, ginger, scallions, Wasabi, Nori etc.

Loaded with plenty of fresh and colorful vegetables and your choice of protein (or not for our vegetarian and vegan friends), they are stir fried with Tokku Rice Cakes with Asian umami. It is super simple and delicious! Please bring your cooking knife, a spatula, a wok or skillet with lid and a container to take home your creation.

 

Three-minute instant ramen became very popular around the world. In this class, however, participants will learn how to make key components of ramen: broth flavored by salt, soy sauce or miso, long yellow wheat noodles, and toppings such as Chashu, nori, wakame, eggs and bean sprouts. 

Note: Please bring your cooking knife and a plastic container to take home what you made.

This hot udon noodle soup is traditionally cooked and served in individual donabe (earthenware pot). Besides udon noodles the soup usually includes chicken, kamaboko (fish cake), mushrooms, spinach, scallion and carrot. Additionally, an egg and a large shrimp tempura may be served on top. Please bring your favorite cooking knife if possible. 

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Homemade crispy Japanese Spring Rolls make excellent main dish or an appetizer. Savory fillings wrapped in flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown. 

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Okonomiyaki, which translated means "grill as you like it," is a healthy "Japanese pizza." Aside from the basic ingredients, one can add anything you like such as pork, beef, shrimp, squid or a vegetarian one, and also choose the sauce that goes on top! They are fun to make and savory to taste. 

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Learn to cook a traditional Thai dish that can be used as either a side or a main dish. Traditionally, ground pork is used. However, in this class, ground turkey will be used as a healthier option. Later, you can use ground pork when you cook it at home or stick with ground turkey. As usual with Thai dishes, spice is a key ingredient. However, the student can adjust the spice level to fit their palate.
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Join Shizuka and learn how to make Hiyashi Chuka. This is a popular cold ramen made of chilled noodles, proteins, julienned vegetables, drizzled with a savory sesame miso sauce. Perfect for hot Florida weather. You will instantly find your appetite, feel cool, and spirits up while slurping down the chilled noodles. This dish could easily be made into a vegetarian or a vegan dish. 

This dish using Tofu, meat and vegetables will guarantee to boost your appetite and stamina. Traditionally a spicy dish, but it doesn't need to be. Your choice. 

Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside.  They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party.  You will be surprised how fast they disappear! They freeze well too.  Please bring a knife and a plastic container to take home what you made. 

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This SUSHI class features rolled sushi called Maki-zushi. No raw fish used. Participants will learn how to prepare sushi rice, and a technique of rolling rice in Nori, to make Futomaki (wide roll) and Hosomaki (thin roll) sushi. Please bring a cooking knife and a plastic container to take home what you made.

A classic Japanese fried rice with pork, eggs, and vegetables. When needing a fast meal, this is it. With just a few well-chosen ingredients in the pantry and leftover rice, this satisfying meal may be cooked in less than 20 minutes. Please bring your favorite knife for cutting, and learn how to make variations of this delicious dish.

 

Learn to cook a traditional Thai chicken curry dish. Thai dishes tend to be spicy. However, you can adjust the spice level to fit your palate. You’ll learn the traditional Thai vegetables to use and those that can be substituted if the traditional vegetables prove difficult to find. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, ladle, a medium-sized cooking pot, and a plastic container to take home what you made.

In this course, participants will learn how to add stir fried proteins and vegetables to a crepe-like lettuce leaf with savory garlic bean sauce and refreshing julienned cucumbers.  This dish can easily be made into a vegetarian or vegan dish.  It is appetizing and amazingly filling and fun as you wrap your own lettuce leaves at the table.  

A classic Japanese stir-fried noodle dish made of Chinese style wheat noodles, thinly sliced meat, and vegetables such as cabbage, scallions and bean sprouts tossed with a thick sweet-savory sauce. Please bring a large frying pan or a wok, a spatula, a sharp knife for cutting vegetables, and a container to take home your Yaki Soba.

A traditional Japanese sweet made of sweet rice, Azuki bean paste and powdered soy beans called Kinako. Learn how to make this healthy and rather filling dessert. Please bring a plastic container or a plate to take home what you made in class. 

This is Japan's favorite chicken dish.  Skewered chicken is seasoned with "Tare" sauce, and grilled over a charcoal fire or in an oven.  They are good as a main dish, appetizer or as a snack.  

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Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. Please bring a medium size pot, your cooking knife and a plastic container to take home what you made.

Baked not fried, this crispy, crunchy pork cutlet is served on a bed of hot steamed rice with simmered and savory dashi broth with creamy egg in between the rice and cutlet. Come learn how to make this true Japanese comfort food that will warm your heart. Please bring a cooking knife, a deep bowl (Donburi bowl), or 2 containers to take home what is made in class.