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:5 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:1 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.
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.
