Cooking classes

2019 List of Cooking Classes in Downtown Los Angeles. Most of the classes we offer are limited to 10 people with some exception to be a little smaller or a bigger group. The class usually finish within 3 hours including dining time. Only Ramen and Seafood Market Tour Class will take about 3.5 to 4 hours to finish. If you have any questions, please drop us an email from contact. 


#1 Ramen Run Down (The most popular & original class since 2011)

Have you thought about making Ramen at home? Let’s face it, creating a perfect bowl of Ramen is time-consuming and a LOT of work.  But it’s something we would love to try out for fun (or you could be serious) to comprehend the art of Ramen. So why not join our Ramen Run Down which was designed to feed your curious mind?! 

**What you'll learn**
Key ingredients to produce Tonkotsu soup (pork broth), Umami booster sauce to season pork broth (No MSG, All Natural Ingredients), 2 kinds of aromatic oil to add depth to the ramen, How to make ramen noodle, Juicy pork chashu and flavored soft boiled egg. 

**Rates**  $90 per person

"We've been teaching the Ramen class many years and finally get to the point we are proud of all our recipes, including the noodle making! "


#2 Seafood market tour & cooking (Informative & hands on!)

Let’s visit the downtown L.A. wholesale fish market, where Japanese sushi chefs quietly walk around and place orders for their restaurants. Learn directly from the fish dealer what fishes are in season, their favorite products, and how they like to eat it! They do have services and products you may not know!

Meet at the market at 8 a.m. (The market closes Saturday at 9 am.) After the tour, we’ll bring the fish back to the Foodstory kitchen and prepare Japanese style fish dishes for lunch.

**Menu:** Japanese simmered fish, Sashimi, Grilled fish, Fishermen's soup, Oyster, Rice cooked with clams and minced ginger, Tamagoyaki (Japanese omelette) and a vegetable pickle.

**Rates**   $120 per person 

"We usually buy Tai snapper,  Suzuki/Branzino/Loup de Mer, and Sole fish or cod. You learn how to fillet fishes! If local squids available, I teach how to prepare squid, too. This class is smaller size. If you want oysters, get your own!" 

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#3 Simple Healthy @home sushi

Sushi has always been hand-made for special occasions in Japan. However, from older times to the present, we’ve used whatever vegetables or fish were available in the season. It’s not necessary at all to spend a fortune on sushi ingredients. That’s the true spirit of homemade sushi!

Temari Sushi (Kyoto style, eye pleasing tiny sphere-shaped sushi), Califonia Roll/Rainbow Roll, Zuke (savory sauce marinated tuna & salmon, one of the Edo-mae traditional cooking technique), Spicy tuna/salmon roll, Ginger & radish sweet vinegar pickle (Gari), Blanched seasonal vegetables with sesame sauce.

**Rates**  $90 per person


#4 Nigiri SUSHI (Edo Mae Style Sushi)

The professional Japanese sushi chef from the well-respected LA sushi restaurant leads this class. The chef will demonstrate how to fillet a whole fish. And you will learn 2 ways of slicing the raw fish, for sashimi and sushi. You’ll slice the fish and make pieces of sushi all by yourself. You’ll also learn how to prepare sushi rice, sear raw fish, make fish soup by using fish bones, and make spicy sauce for hand rolls.

**Menu:** Nigiri Sushi 10 pieces (i.e; Tuna, Salmon, Yellowtail, Tai Snapper, Shrimp, Scallop.), Spicy tuna hand roll, Creamy crabmeat hand roll, Fisherman's Soup, Blanched vegetable with nutty sesame sauce.

**Rates**   $120 per person


#4 Izakaya: Japanese Bar foods

zakaya foods offer numbers of small plates that you can prepare at home to entertain your friends and family. We included a variety of flavor from savory to sweet & sour and textures from crunchy to tender. As we introduce some unique Japanese ingredients, you may taste something new and special that you may not get by without it! 
Our goal is to find you the staple one dish that you can always make quickly before you drink! 

Grilled chicken with garlic teriyaki sauce (we'll make Furaibo style peppery teriyaki chicken), Tsukune -Tender chicken meatballs. Okonomiyaki (savory vegetable filled pancake with shrimp), Crunchy Onigiri (rice balls) with seasoning, Salmon sashimi and Avocado Salad with wasabi dressing, Agedashi-Tofu (fried tofu with grated daikon and savory dashi sauce), Dashimaki Tamago (Rolled egg omelette), Spiced banged cucumber pickle, Simmered nappa cabbage & age.

**Rates**   $90 per person


Japanese Cooking 101: Omnivore

In this introductory course on authentic Japanese cooking workshop, you'll learn about 2 different kinds of Japanese stocks using bonito flakes and dried kelp, knife skills, ingredients, seasonings and cooking techniques that are unique to Japanese cuisine. You'll learn about a different aspect of Japanese cuisine as well as explore the best seasonings you can get in LA. If you like Japanese food and are not a fan of using MSG boosted seasonings or if you take pleasure in cooking from scratch with basic ingredients, this is the perfect workshop series for you.  

A steamed savory egg soup with shrimp (Chawanmushi), A simmered vegetable & chicken dish (Nimono), The real Japanese Teriyaki chicken, not using teriyaki sauce, Beef & Potato Casserole ( Niku jaga), Blanched seasonal vegetables with sesame sauce, Rice with chicken and vegetables (Gomoku Gohan), Radish and carrot pickle

**Rates**  $90 per person


JAPANESE COOKING 101: Fish & Vegetables

In this introductory course on authentic Japanese cooking workshop: Fish & Vegetable class, you’ll learn 2 different kinds of Japanese stocks: dried fish & kelp stock called Iriko-dashi, vegetarian stock called “Shojin-dashi.” You’ll learn knife skills, ingredients, seasonings and cooking techniques that are unique to Japanese cuisine, as well as explore the best seasonings you can get in LA. If you like Japanese food and are not a fan of using MSG boosted seasonings or if you take pleasure in cooking from scratch with basic ingredients, this is the perfect class for you.

**Menu** Grilled Miso cured salmon, Simmered fish, Root vegetable soup, Blanched vegetable with creamy tofu & sesame paste dressing, "Kinpira" burdock, Teriyaki Tofu,  Shio-Koji pickles with Yuzu kosho, Rice with soy beans

**Rates**  $90 per person


Japanese Noodle MakinG: Udon to Ramen

Did you know that one of the traditional ways to make Japanese noodle involves stepping on it? If you're looking for a fun activity, this is the one! Udon noodles are very popular and has a long history in Japan. No wonder there are so many variations of noodle in every region. This class will teach all you need to know to make Japanese noodle varieties. In addition to make a few variation of udon noodles, we will teach you how to make buckwheat and ramen noodle by tweaking udon making technique! You will also learn how to make traditional dipping sauce called "Tsuyu". "Goma dare", the nutty sesame sauce  is a perfect dipping sauce for shabu shabu and chicken salad.  

Japanese noodles (different gluten ration udon noodles, green tea, ramen & buckwheat) , Pork Shabu Shabu Salad & Tender Chicken, Shrimp Tempura, 2 kinds of noodle dipping sauce {soy sauce based tsuyu and nutty sesame "Goma-dare".

**Rates**   $90 per person

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Japanese Bento Box: your next PICNIC idea!

This course will teach you how to make a Japanese-style bento box that your loved ones (and you) will adore. You'll get the chance to explore your artistic side by learning how to create cute faces and flowers out of edible ingredients. 

**Menu**  Burdock root stuffed beef with ginger sauce, Vegetable stuffed pork with garlic teriyaki sauce, "Karaage" the Japanese fried chicken, "Matsukaze-yaki": Miso flavored chicken meat loaf, "Tamago-yaki" Egg rolls, Blanched vegetables with sweet sesame sauce, "Onigiri" rice balls and other cutting techniques!

$90 per person


Cooking & Tasting Tour at Japanese Markets

Meet us in Little Tokyo where we’ll introduce you to over 100 Japanese food products at two prominent Japanese markets: Marukai and Nijiya. We will be thrilled to share our favorite seasonings, dried foods, frozen foods and fresh produce. You may never know what you’re missing until you try tasting some of these unique products. We will also point out cookware that’s useful for making Japanese cuisine. 

Afterwards, we’ll head to our downtown kitchen where we’ll be preparing a number of simple dishes that require only 5 to 20 minutes of cooking. Our goal is to introduce a variety of flavors and textures in Japanese cooking in the simplest simple way.  Due to our ambitious and varied menu, we may use pre-cut vegetables as well as pre-made sauces and packaged foods which we don't normally use at our regular cooking class. If you are looking to cook more often, our recipes will surely delight you. 

**Menu: **

Main Dishes
Okonomiyaki (savory vegetable filled pancake using “Otafuku” sauce and flour)
Sukiyaki beef (konnyaku noodle, sukiyaki sauce, enoki mushroom)
Oyako-don ( Simmered chicken and egg over the rice, using tsuyu sauce)
Grilled Chicken with citrus pepper (Yuzu Kosho)
Gyoza (Pot sticker)

Salads, Sides and Appetizers
Soba Salad (using “Tsuyu” noodle dipping sauce)
Tofu Salad with Ume sauce  (versatile pickled sour plum dressing) 
Blanched vegetables with ponzu & mayonnaise sauce
Salt & Pepper mountain potato or Lotus roots (shichimi & sansho pepper)
Dried daikon radish salad with Pietro dressing (kiriboshi daikon & pietro dressing)
Cucumber with shio-kombu (shio-kombu)

Dessert: Shiratama mochi with dark chocolate (Shiratama flour)

$120 per person


A Taste of Home:  Delicious Dishes from a Vietnamese Kitchen

You will learn how to create some famous signature Vietnamese dishes from Truong. Chef Truong dedicates his weekends to celebrating “Father & Son Vietnamese Cooking Day,” a family tradition in which he and his father cook a meal for their entire family using a variety of recipes they’ve learned from his grandmother and aunt.  He has been documenting this experience in his recipe book for the past two years.

Passionate and knowledgeable about Vietnamese food, Chef Troung is ready to share some of his family’s cooking secrets with you.  Not only will you learn the basics of Vietnamese seasoning and cooking techniques, but you’ll also get a deeper understanding of the rules to pairing Vietnamese essential herbs with food.  It’s a rare chance to open up your palate and explore new flavor combinations. We have also carefully selected our ingredients so that they are easily available in most supermarkets and won’t require traveling to a Vietnamese market each time you want to recreate the dishes.

**Menu**  Beef Pho ( Oxtail soup with rice noodle), Crunchy rice cracker and protein packed 3 kinds of Spring Rolls: Shrimp, Sausage (Bo Bia) & Pork (Nem Cuon) with 2 kinds of dipping sauce (Vinegar fish sauce and Peanut butter orange sauce), Grilled marinated pork (Thit Nuong),  Dessert: Avocado milkshake

**Rates**  $90 per person


Pickling Party: 5 Japanese Pickles & 3 Miso Balls

Using Japanese seasoning staples such as soy sauce, miso and rice vinegar, we will pickle vegetables commonly found in most fridges: persian cucumbers, chard, beets, radishes and ginger. All of the pickles can be eaten the next day and some can even be kept in the fridge for up to a month. 

-Miso yogurt vinegar beets
-Shio-koji chard and garlic
-Soy sauce garlic ginger cucumber
-Sweet vinegar young ginger and beet
-Kombu cabbage & carrot

Miso balls are made from a mixture of miso paste, dried vegetables and dashi powder and can be easily stored in the freezer.  When you’re in the mood to have a bowl of miso soup, you just need to boil a cup of water and add 1 miso ball. They are so easy to make and you’ll be able to enhance your meals by adding a bowl of miso soup in just minutes.  Since many of you are curious about how much miso can vary in taste based on its color and ingredients, this is a great way to discover the difference.

-Red miso with dried tomatoes
-Barley miso with dried radishes
-White miso with dried seaweed

You will be able to take home the 5 pickles and 3 kinds of miso balls.  As a bonus, we will also serve you a bowl of rice with miso soup using Awase-Miso (a mixture of red and white miso that is widely consumed in Japan) and some pickles we have prepared ahead of time. We also share some tips on how to use older pickles and how to make some instant pickles. 

$90 per person