We will feature the versatile tagine-style donabe for a variety of "one-pot" dishes. Just like dining at a izakaya (Japanese pub) in Naoko's hometown of Tokyo, we will cook and taste dishes one after another over a pairing wine throughout the class. If the weather is nice, the class will take place in our outdoor patio!
- Tagine-roasted fingerling potatoes with yuzu-kosho mayo dip
- Steam-fry curry yakisoba noodles
- Japanese acqua pazza
- Sake-lover's kurobuta pork sukiyaki
- Fresh donabe rice
- Pairing wine or sake