Japanese Home Style Cooking

Gyoza (dumplings)
Mabo Tofu (spicy, simmered tofu)
Fried Brown Rice
Classic Miso Soup
Okinawan Stir Fry
Appetizer Spicy Flash Fried Edamame

The Japanese Food I grew up eating was simple, yet satisfying and full of the unique flavor profile of Japan–umami found in soy sauce along with sweet and savory ingredients, such as rice vinegar, Mirin rice wine, miso from fermented soy beans, shiitake mushrooms and seaweed. I’ve taken some of my favorites and transformed them into an even better version of the original. Gyoza, dumplings filled with fresh vegetables, dipped into a spicy chili oil and citrus soy sauce, Mabo Tofu, already a plant based comfort food with small squares of soft tofu cooked in a miso-based sauce with meaty mushrooms, Fried Rice, made with brown rice and loads of bright vegetables, the classic Miso Soup, a Japanese restaurant favorite, with seaweed, tofu and mushroom dashi, and last but not least, Okinawan style stir-fry, a delightful way to enjoy the most healthy vegetables from the cruciferous family, such as cabbage and broccoli in a secret stir fry sauce, using cooking techniques that enhance their flavor and texture. The flavors of Japan can be enjoyed to the fullest in these plant-based dishes, especially when sampled around the table with friendly people in a warm, inviting environment. Join us for this unforgettable class! $45.00 per person
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Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.