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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.

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. 

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. 

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.

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. 

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. Learn how to make variations of this delicious dish.

 

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. 

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.  

CLICK HERE FOR INGREDIENT LIST

Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. 

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.