I recently completed a Japanese home-cooking course at UBC with the fantastic Hana Dethlefsen, author of The FEEDback Project. Over 3 classes we made everything from grilled mackerel to sunomono, agedashi tofu to ichigo daifuku. It was simple, informative, and so helpful. I can now confidently introduce Japanese basics into my kitchen, and riff off standard recipes with fun variations. Case in point, I have eaten sugar snap gomaae 4 times in the last 2 weeks.

Hana is teaching a part II course in May, and I would highly recommend it if you are looking for a gentle introduction into stocking your cupboards and mastering Japanese basics.

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2 Responses to Itadakimasu!

  1. Janet says:

    Yummy! I look forward to some tasty new flavours!

  2. Karen says:

    Mmm. You should hear brother M. on the amazing-ness of Japanese food :)

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