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Southeast Asian

Learn how to make and enjoy three dishes often featured in izakayas, the informal gathering places popular in Japan. The menu includes misoyaki black cod; grilled chicken yakitori made with boned thighs and drumsticks; and an innovative ramen made with chicken stock, shiitake mushrooms, harukei turnips, clams, and seaweed.

Dates:November 1, 2017 Check for other dates
Meets:W : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connections Building
Instructor:Robert Fong

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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