This is a cooking class led by local dietitian, Julie Palmer.
Be transported to the streets of Kyoto in this participatory cooking class. You’ll learn to make 3 small plates that are popular street foods in Japan. First, ‘tsukemono’, a pickled vegetable side dish of smashed cucumbers in a spicy marinade, ‘kareepan’, warm steamed curry buns, and ‘zenzai’, a comforting dessert of sweet red bean soup with toasted mochi rice cakes.
To accompany our bevy of small plates, Julie will provide additional Japanese snacks like Rice crackers, roasted soybeans, more pickles and tea. During our meal, we’ll watch a documentary of the Setsubun festival, wishing for good fortune in 2024.
This class is vegetarian-friendly.
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.