Pick up Japanese cooking tips while creating a selection of flavor-packed dishes.
Students will make a complete meal of pan-fried chicken with grapefruit sauce, green salad with onion dressing, cooked broad beans with lotus root chips and somen noodles with tomato.
Easy to prepare, each dish is light, nutritious and perfect for spring or summer.
Students sit down to enjoy their culinary creations for lunch at the end.
Instructor
Kumi Kui first started teaching cooking while living in London between 2002 and 2010. After returning to Japan, the Nara native opened her K2 culinary school in Tokyo in 2012. She taught her first classes at the Club the following year. Kui, who is a certified dashi broth sommelier, has been featured in INTOUCH magazine.
Details
