*Update April 18th: this event is full. Please contact us if you'd like to go on the waiting list*
*Update April 12th: only a few spots remain!*
For the past two years, Mokuyokai has hosted an okonomiyaki cooking and eating night led by Mokuyokai Board member and chef extraordinaire, Shaun Krislock. Due to huge demand, we will have another session on Saturday, April 28th. Join us and learn how to make this delicious dish. Of course, we'll eat what we make. Besides enjoying the delicious food, you'll meet other Mokuyokai members and participants.
Not sure what Okonomiyaki is? Okonomiyaki is a popular Japanese pan fried food that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking". The dish is available all over Japan, but is most popular in Western, particularly in Hiroshima and Osaka. (From Japan-guide.com)
At the event, Shaun Krislock will demonstrate how to make okonomiyaki. Participants will then branch off in groups to make their own to share and enjoy. This event filled up quickly last year, so please RSVP early! Please note that as we have to pick up the ingredients in advance, we ask that participants note the cancellation policy.
More info on okonomiyaki:
http://www.japan-guide.com/r/e100.html
http://www.youtube.com/watch?v=NzxSPNIQn14
Date and time: Saturday, April 28th, 2012. 5pm-9:00pm
Location: 3440 West Broadway (http://g.co/maps/597ha)
Cost: Mokuyokai members $15 / Non-Members $20. Please pay by cash at the event.
Please bring your own pair of (non-disposable) chopsticks.
Number of spots: 20
RSVP: with your name(s) and contact number by April 25th to dinnerkai@mokuyokai.bc.ca. (This event is expected to fill up quickly, so please rsvp soon!)
Cancellation policy: Participants who cancel 48 hours before the event will be asked to honour the payment. We have to buy the ingredients in advance and cancelling at that point makes it difficult to find another participant to fill the spot. Thank-you for your understanding.
*Update April 12th: only a few spots remain!*
For the past two years, Mokuyokai has hosted an okonomiyaki cooking and eating night led by Mokuyokai Board member and chef extraordinaire, Shaun Krislock. Due to huge demand, we will have another session on Saturday, April 28th. Join us and learn how to make this delicious dish. Of course, we'll eat what we make. Besides enjoying the delicious food, you'll meet other Mokuyokai members and participants.
Not sure what Okonomiyaki is? Okonomiyaki is a popular Japanese pan fried food that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking". The dish is available all over Japan, but is most popular in Western, particularly in Hiroshima and Osaka. (From Japan-guide.com)
At the event, Shaun Krislock will demonstrate how to make okonomiyaki. Participants will then branch off in groups to make their own to share and enjoy. This event filled up quickly last year, so please RSVP early! Please note that as we have to pick up the ingredients in advance, we ask that participants note the cancellation policy.
More info on okonomiyaki:
http://www.japan-guide.com/r/e100.html
http://www.youtube.com/watch?v=NzxSPNIQn14
Date and time: Saturday, April 28th, 2012. 5pm-9:00pm
Location: 3440 West Broadway (http://g.co/maps/597ha)
Cost: Mokuyokai members $15 / Non-Members $20. Please pay by cash at the event.
Please bring your own pair of (non-disposable) chopsticks.
Number of spots: 20
RSVP: with your name(s) and contact number by April 25th to dinnerkai@mokuyokai.bc.ca. (This event is expected to fill up quickly, so please rsvp soon!)
Cancellation policy: Participants who cancel 48 hours before the event will be asked to honour the payment. We have to buy the ingredients in advance and cancelling at that point makes it difficult to find another participant to fill the spot. Thank-you for your understanding.
