| When | Thursday 3:00 - 4:30 |
| Teacher Name | MarciaCoakley |
| Target Age Range | 12 - 6 |
| General Grade Level | Middle School, Lower High School, Upper High School, College |
| Ability Level | Introductory, Advanced Beginner, Intermediate |
| Skill Requirements/Prerequisites | None but a willingness to listen and take guidance, for a safe and satisfying kitchen experience |
| Book Title | |
| ISBN | |
| Family Provided Materials | |
| Instructor Provided Materials | raw ingredients |
| Study Group Style | Activity |
| Description | A short survey of some highlights from Japanese cuisine. We will cover the important basics - rice cooking (various types and purposes), noodle technique, significant vegetables, and some meat and/or tofu combinations. This study group will be 6 weeks long. |