Flavors of Japan: Nabeyaki Udon and Gyoza

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Imagine yourself in the Kagawa prefecture in springtime. You’re surrounded by greenery, a fresh salty scent of ocean water in the light breeze, and the last cherry blossom blooms are gently holding onto their branches. The only thing missing from completing this image is a warm and hearty bowl of Nabeyaki Udon overflowing with flavorful vegetables, tender chicken thighs, and chewy, slurpy udon noodles. 

Join Elise in creating a meal that will transport you onto this island just off the southern coast of Japan. We’ll simmer a few pots of Nabeyaki udon along with all its components, and add a touch of crunch through some freshly fried vegetable tempura. We’ll learn the techniques to fold and pan fry pork gyoza with wings lacy enough to fly away. We’ll then complete the meal with a bright little salad, topped with a dressing that is both sweet and tangy. 
 

MENU

Nabeyaki Udon Soup with:

• Udon Noodles
• Homemade Mentsuyu Broth
• Simmered Chicken Thighs and Vegetables
• Marbled Egg

Pork Gyoza - Pan fried pork dumplings

Mixed Vegetable Tempura

Homestyle Salad with Carrot Ginger Dressing
 

This menu contains the following common allergens: Wheat, Dairy, Eggs, Fish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Born and raised in Colorado, Elise Hayashi grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds, and lean into her Japanese and Korean heratige to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.