CULINARY ADVENTURE: Japanese Noodle Bowls +  Now Designs Bowl (Demonstration-Style)
CULINARY ADVENTURE: Japanese Noodle Bowls +  Now Designs Bowl (Demonstration-Style)

CULINARY ADVENTURE: Japanese Noodle Bowls + Now Designs Bowl (Demonstration-Style)

Regular price $90.00


Japanese cuisine is one of the most popular cuisines in the world and for good reason. Based on "rules of five" traditional Japanese cooking emphasizes variety and balance. From five colours (black, white, red, yellow and green) to five cooking techniques (raw, grilling, steaming, boiling and frying) to five flavours (sweet, spicy, salty, sour and bitter) Chef Mihwa An treats you to an array of dishes traditional in Japanese culture. For starters, she will show you how to make a traditional Japanese egg omelette, then delve into two types of bowls - one noodle and one rice. She will also teach you to properly use chopsticks to eat a soup! Finally finish off with fun fish-shaped cake filled with a sweet red bean paste. Join in the fun and learn why Japanese cuisine is varied, exciting and so delicious! Everyone attending will receive a NOW Designs Stamped Bowl (retail value $9.99)

MENU: Tamagoyaki (Japanese Egg Omelet), Gyudon (rice bowl with seasoned beef and vegetables),  Nabe (a robust hot pot with filled with all kinds of vegetables), Taiyaki (Japanese cake filled with sweet red bean paste).  


What To Expect In Our Demonstration-Style Classes: Great cooking is about more than recipes—it's about techniques. In our demonstration-style classes you get to "sit-back and enjoy" while our professional chef instructors lead the class.

  • Classes are 2 1/2 to 3 hours, unless otherwise noted
  •  This class is limited to 14-22 participants
  • You will enjoy a generous taste of every dish

    RELISH recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.