Our Japanese Cooking course explores a variety of traditional and regional dishes from Japan. Learn to prepare vegetables, meats and seafood as well as other specialty ingredients using classic Japanese techniques as you practice making tempura, ramen, udon, soba, tonkatsu, yakitori, shabu-shabu and more.
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
Hours and Fees
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- Centre for Hospitality and Culinary Arts