Join Megan, home cook, and founder of Seasoned Cook, for an evening making classic Japanese side dishes that can turn into a full meal. Together we'll make kushiyaki (grilled vegetable skewers), onigiri (rice balls), and tsukemono (pickled cucumber salad) teaching you a variety of techniques and flavors used in Japanese home cooking. You'll get the chance to build your own skewer, shape and fill a perfect rice ball, and enjoy it with a crunchy salad.
What to expect:
Hands-on instruction with all the tools and ingredients needed to make our meal.
Students will get to taste items and take home their remaining foods.
Vegetarian and vegan friendly.
Class Date: Monday, October 25th, 6pm - 8pm
About Our Instructor
Megan Barrie started Seasoned Cook in 2018 to teach busy home cooks the comforts and approachability of seasonal “Japanese-y” food. Her early introduction to the kitchen was influenced by family, friends, and the diversity of food she had access to in the Bay Area. Through her classes she hopes to build a community of people who love to cook but don't always have the time to incorporate more Japanese dishes like gyoza, udon, sushi, and skewers in their weekly rotation.