Much like the European cooking classes, we spend time on cooking techniques and look at the similarities and differences in Asian cooking. Some countries use simple, flavorful ingredients (Japan), some use some heat (Korea), and some use tons of heat (Thailand)! We’ll guide you through all of the amazing ingredients and show you how to use them.

  • Beef Satay, Peanut Sauce, Cilantro Sauce
  • Green Papaya, Grilled Pork Belly, Heirloom Tomatoes, Snap Peas
  • Seafood Green Curry, Opal Basil, Steamed Rice
  • Sticky Rice, Mango, Crispy Coconut, Mint
  • Fry-Fried Chicken Wings, Chili Sauce, Pickled Serrano, Cilantro, Lime
  • Pork Belly, Steamed Bun, Pickled Cucumber, Mustard Seed
  • Hong Kong Noodles, Long Beans, Shitake, Egg
  • Cumin and Chili Brisket, Garlic Bok Choy, Steamed Rice, Scallion
  • Seafood and Green Onion Pancake, Black Vinegar
  • Spicy Tofu Stew, Local Mushroom, Soft Egg
  • Side Dishes: Quick Cabbage Kimchee, Cucumbers, Bean Sprouts, Spinach
  • Grilled Marinated Beef Short Rib, Steamed Rice, Perilla
  • Seasonal Fruit, Sesame, Mint
  • Summer Rolls, Pork Loin, Shrimp, Mint, Peanut Sauce
  • Seared Ahi Tuna, Vermicelli, Cucumber, Fish Sauce, Peanut
  • Grilled Scallion Stuffed Beef, Broken Rice, Pickled Daikon
  • Mango-Coconut “Soup”, Watermelon, Tapioca, Mint
  • Beef Tataki, Cucumber, Lemon, Mizuna, Sesame
  • Agedashi Tofu, Tentsuya, Bonito, Daikon, Garlic Chives
  • Cold Ramen, Crab, Poached Egg, Cucumber, Sesame
  • Saba Shioyaki, Cabbage, Ginger, Rice, White Miso
  • Sushi Rice
  • Inside-Out California Roll
  • Salmon Skin Hand Roll
  • Unagi Nigiri
  • Sashimi (Market Fish)
  • Miso Soup
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