ICJC presents the 4th Annual “Japanese Cooking One-Day Workshops”. Nine one-day workshops on Wednesdays will be held from October 2014 through June 2015 focusing on three sessions and three themes:
Session 1. Japanese Broths (だし), for soba, tempura, etc. (October 8, November 5, December 3)
Session 2: Sushi Dishes including Inari, California Roll, etc. (January 21, February 18, March 11)
Session 3: Main Dishes including tonkatsu, kara-age, shabu shabu, etc. (April 15, May 13, June 3)
Please see here for more information.