Starting February 7, 2023, Common Ground Food Co-op will host the first of three Japanese "deep dive" cooking classes scheduled for the spring season. The Japanese have elevated noodle cuisine to new heights with a wide range of broths and dipping sauces as well as an infinite variety of soup ingredients and toppings. In this first session, we'll examine three different approaches to eating noodles the Japanese way by cooking up some miso ramen, a seafood udon noodle soup, and a cold soba noodle appetizer dish. We'll also be making some gyoza (potstickers) from scratch. In this hands-on series, students will participate in the cooking of their own dinner under the guidance of the instructor. Later in the season, we'll be focusing on yakitori, kushiyaki, shioyaki, sushi, sashimi, and chirashi. We'll also be tasting a variety of Japanese sake and beers during each class. Detailed descriptions and menus are posted on  my website  and you can register now on...

In spring 2023, Common Ground Food Co-op will host my second "deep dive" series and we're going to Japan next. In this hands-on series, students will participate in the cooking of their own dinner under the guidance of the instructor. Each session in this three-class series will focus on a different Japanese specialty: noodles, soups, and sushi. By the end of the season, we will have covered ramen, udon, soba, gyoza, yakitori, kushiyaki, shioyaki, edamame, sushi, sashimi, chirashi, chawanmushi, and more. We'll also be tasting a variety of Japanese sake and beers during each class. Detailed descriptions and menus are posted on  my website  and you can register now on the  Common Ground website .