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.
Instructor:Kyong DaneckiMembers: $34; General Public: $39
Course #:CUL326 | Room:Studio 3
Day of Week | Date | Time: F | 5/1/2026 | 10:00 AM - 1:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
On Fifth Day of Fifth Month, Japanese celebrate Tango no Sekku also known as the Boy’s Day. It is dedicated to wishing for the health and success of boys. Traditionally on this day, Chimaki is eaten. It is made of glutinous sweet rice mixed with vegetables and protein, wrapped in bamboo leaves then steamed. In this Special class, learn how Tango no Sekku is celebrated in Japan, while also making Chimaki. Please bring: Sharp knife, a scissors to cutting paper, parchment paper, a container to take food home.
Day of Week | Date | Time: Tu | 5/5/2026 | 10:00 AM - 12:00 PM Seats Available:4 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
This soup is very flexible, quick and simple to make, and yet it is healthy and nourishing. Besides bean thread noodles, fluffy eggs, tofu and green vegetables are added in soup, but you can easily make many variations of it by adding other vegetables and proteins. Vegan and Gluten-free friendly. Please bring: A sharp knife, a cooking pot, a ladle, a container to take home what you made.
Day of Week | Date | Time: W | 5/6/2026 | 10:00 AM - 12:00 PM Seats Available:7 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Crispy-crunchy outside and succulent and creamy inside, Korokke is made of a mixture of mashed potatoes, ground meat, and vegetables shaped into small oval patties. Then coated in panko breadcrumbs and air fried or baked until crispy. Korokke are irresistible. Great for packing for lunch, dinner, and also great party finger food. Please bring: A sharp knife to cut vegetables, a container to take home what you made.
Day of Week | Date | Time: Tu | 5/12/2026 | 10:00 AM - 12:00 PM Seats Available:4 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Thick and chewy Japanese wheat noodles are pan fried with crisp vegetables and proteins in a savory sauce. It is quick, easy, so satisfying and comforting that you may want to make it every week. Please bring: A sharp knife for cutting vegetables, a wok or a frying pan, a spatula, a container to take home what you made.
Day of Week | Date | Time: W | 5/13/2026 | 10:00 AM - 12:00 PM Seats Available:2 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Explore the vibrant flavors of Thailand in this hands-on cooking class featuring a traditional Thai dish that works beautifully as either a side or a main course. While the classic recipe uses ground pork, this class will use ground turkey as a lighter, healthier alternative—giving you the confidence to choose either option when recreating the dish at home. As with many Thai favorites, spice plays an important role, but you’ll learn how to easily adjust the heat to match your personal taste. Come cook, customize, and enjoy a dish that’s bold, balanced, and full of Thai flair.
Instructor:Kyong DaneckiMembers: $34; General Public: $39
Course #:CUL322 | Room:Studio 3
Day of Week | Date | Time: F | 5/15/2026 | 10:00 AM - 1:00 PM Seats Available:8 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Tired of oil and vinegar, Caesar's, Ranch dressings etc.? Let me introduce to you three distinctly different Japanese dressings. We will also be creating three different salads that would pair nicely with these dressings. Knowing these salad dressing will step up your next salad. Please bring your cooking knife if possible, and 3 plastic containers for salads and three smaller containers for dressings that you made.
Day of Week | Date | Time: Tu | 5/26/2026 | 10:00 AM - 12:00 PM Seats Available:3 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
This stir fried dish is bold and delicious to eat with steamed rice. Thinly sliced tender pork and julienned potatoes are stir-fried with Asian pickled mustard green root, creating a very unique flavor found only in home cooking. Please bring a cooking knife, a wok or a large skillet, and a container to take home your creation.
Day of Week | Date | Time: W | 5/27/2026 | 10:00 AM - 12:00 PM Seats Available:6 Supply Fee: $15. All fees payable to the instructor on the first date of class.
On Fifth Day of Fifth Month, Japanese celebrate Tango no Sekku also known as the Boy’s Day. It is dedicated to wishing for the health and success of boys. Traditionally on this day, Chimaki is eaten. It is made of glutinous sweet rice mixed with vegetables and protein, wrapped in bamboo leaves then steamed. In this Special class, learn how Tango no Sekku is celebrated in Japan, while also making Chimaki. Please bring: Sharp knife, a scissors to cutting paper, parchment paper, a container to take food home.
This soup is very flexible, quick and simple to make, and yet it is healthy and nourishing. Besides bean thread noodles, fluffy eggs, tofu and green vegetables are added in soup, but you can easily make many variations of it by adding other vegetables and proteins. Vegan and Gluten-free friendly. Please bring: A sharp knife, a cooking pot, a ladle, a container to take home what you made.
Crispy-crunchy outside and succulent and creamy inside, Korokke is made of a mixture of mashed potatoes, ground meat, and vegetables shaped into small oval patties. Then coated in panko breadcrumbs and air fried or baked until crispy. Korokke are irresistible. Great for packing for lunch, dinner, and also great party finger food. Please bring: A sharp knife to cut vegetables, a container to take home what you made.
Thick and chewy Japanese wheat noodles are pan fried with crisp vegetables and proteins in a savory sauce. It is quick, easy, so satisfying and comforting that you may want to make it every week. Please bring: A sharp knife for cutting vegetables, a wok or a frying pan, a spatula, a container to take home what you made.
Tired of oil and vinegar, Caesar's, Ranch dressings etc.? Let me introduce to you three distinctly different Japanese dressings. We will also be creating three different salads that would pair nicely with these dressings. Knowing these salad dressing will step up your next salad. Please bring your cooking knife if possible, and 3 plastic containers for salads and three smaller containers for dressings that you made.
This stir fried dish is bold and delicious to eat with steamed rice. Thinly sliced tender pork and julienned potatoes are stir-fried with Asian pickled mustard green root, creating a very unique flavor found only in home cooking. Please bring a cooking knife, a wok or a large skillet, and a container to take home your creation.
