Love Japanese food? Want to learn to make the basic comfort foods. Come join Palate Sensations as Chef Amelia Seko guides you through the basis in a hand-on cooking class.

Chawanmushi
An appetizer of savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut, Literally, it means ‘tea cup steam’ or ‘steamed in a tea bowl’.

Agedashi Tofu
Deep fried tofu pieces served in a hot tentsuyu broth (dashi, mirin and shoyu) topped with chopped spring onions and grated daikon or katsuobushi (dried bonito flakes).

Tempura
Seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep-fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan’s most famous dishes internationally.

Zaru Soba
Cold buckwheat noodles served with a tsuyu (soy based dipping sauce) accompanied with wasabi (horseradish), nori (seaweed) and negi (Japanese leek).

Love Japanese food? Always wanted to learn how to make some awesome ‘Nihon-no tabemono’? Here’s your chance.

Join Palate Sensations Cooking School this Sunday for a class on Japanese Comfort foods with Chef Amelia Seko:

**MENU**

Chawanmushi
An appetizer of savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut, Literally, it means ‘tea cup steam’ or ‘steamed in a tea bowl’.

Agedashi Tofu
Deep fried tofu pieces served in a hot tentsuyu broth (dashi, mirin and shoyu) topped with chopped spring onions and grated daikon or katsuobushi (dried bonito flakes).

Tempura
Seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep-fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan’s most famous dishes internationally.

Zaru Soba
Cold buckwheat noodles served with a tsuyu (soy based dipping sauce) accompanied with wasabi (horseradish), nori (seaweed) and negi (Japanese leek).