Because of its proximity to water, Japanese cuisine is deftly intertwined with a wide variety of fresh seafood. With a focus on the quality of ingredients and presentation, Japanese cooking emphasize seasonal foods that are at their peak. Explore fresh Japanese foods with PCC Cooks instructor, Kanako Koizumi as she presents Chikezenni (Chicken and root vegetable stew).
Tastings are scheduled at 11 am and 1 pm and include recipe demonstrations as well as sample bites of the featured cuisine. Seating is limited.
Kanako Koizumi is from northern Japan, a region famous for rice farming and sake breweries. She started cooking in third grade to help her working family. She loves to cook, entertain and interact with people through food. In addition, she happily shares great, simple dishes for comfort food dishes to show the extent of Japanese cuisine.