Flavors of Japan: Maki and Yaki

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration and cancellation policies here.
 

Join Elise and 18 Reasons as we preheat our pans and ready our sushi mats for the ultimate holiday maki and yaki party! Get ready to rock and roll our way through making two different types of sushi rolls; futomaki and hosomaki. Futomaki will be for our maximalists, with each roll filled to the brim with a variety of seasoned vegetables. Hosomaki, a perfect layer of seasoned rice and nori wrapped around a single ingredient, will be at the ready for our favorite minimalists. 

Then, we’ll turn up the heat to fry (yaki) our own sweet dashi seasoned egg rolls, and fluffy and umami filled bites of takoyaki! We’ll end the evening staring at our towers of hand rolled maki, platters of steaming hot yaki, and washing down each bite with a hearty and soothing bowl of miso soup. 

MENU

Maki:
Futomaki: large sushi roll with mixed vegetables 
Hosomaki: slender, single ingredient sushi roll 
Maki ingredients subject to change based on seasonality

Yaki:
Tamagoyaki: pan fried, rolled egg omelette 
Takoyaki: savory street-food balls filled with bites of octopus

Miso Soup with Seasonal Vegetables

Vegetarian substitutions cannot be accommodated in this class
 

This menu contains the following common allergens: Egg, Fish, Shellfish, Soy, Wheat. 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.