Taste of Japan

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Taste of Japan

Class uses Asian cuisine to teach language, culture and more
Ben Mackenzie, 8, son of Liv and Ian Mackenzie, enjoys yaki soba noodles at the final night of Cook to Learn: A Taste of Japan, held at the Animas Grange. The children’s program was created to teach Japanese language and culture through cooking Japanese foods.
Kegan McCardell, 10, son of Amy and Michael McCardell, serves tamago to Bob Barnhardt at Cook to Learn: A Taste of Japan. McCardell and nine other boys prepared dinner for their parents as part of the final class about Japanese language and culture.
AJ Goodman, 8, son of Jim and Heidi Goodman, buys Japanese toys at the final class of Cook to Learn: A Taste of Japan. Students exchanged play yen in a shopping exercise that was part of the four-class series.
Cian O’Neil, 8, son of Joy and Carl O’Neil, readies bowls of yaki soba to serve guests and parents at the final night of Cook to Learn: A Taste of Japan. The program, created by his mother, Joy O’Neil, emphasizes learning Japanese through useful kitchen play, including observing traditions and emphasizing hospitality while dining.
Students proudly display handmade maki zushi at the final night of Cook to Learn: A Taste of Japan. Students roll the seaweed wrapped rice, adding colorful ingredients such as shaved carrot, cucumber and sesame seeds.
Yaki soba, or fried noodles, is a popular fast food in Japan, eaten with chopsticks and enjoyed at the final night of Cook to Learn: A Taste of Japan. Students learned to make an organic ketchup-based yaki soba sauce featuring sesame oil and tamari, a deeply flavored savory soy sauce.
Asparagus and tofu sarada with goma doreshingu dressing is served at the final night of Cook to Learn: A Taste of Japan. The class prepared and served the entire meal last week in a simulated restaurant setting in the decorated Animas Grange, where the four-part summer class was taught.

Taste of Japan

Ben Mackenzie, 8, son of Liv and Ian Mackenzie, enjoys yaki soba noodles at the final night of Cook to Learn: A Taste of Japan, held at the Animas Grange. The children’s program was created to teach Japanese language and culture through cooking Japanese foods.
Purchase
Kegan McCardell, 10, son of Amy and Michael McCardell, serves tamago to Bob Barnhardt at Cook to Learn: A Taste of Japan. McCardell and nine other boys prepared dinner for their parents as part of the final class about Japanese language and culture.
Purchase
AJ Goodman, 8, son of Jim and Heidi Goodman, buys Japanese toys at the final class of Cook to Learn: A Taste of Japan. Students exchanged play yen in a shopping exercise that was part of the four-class series.
Purchase
Cian O’Neil, 8, son of Joy and Carl O’Neil, readies bowls of yaki soba to serve guests and parents at the final night of Cook to Learn: A Taste of Japan. The program, created by his mother, Joy O’Neil, emphasizes learning Japanese through useful kitchen play, including observing traditions and emphasizing hospitality while dining.
Purchase
Students proudly display handmade maki zushi at the final night of Cook to Learn: A Taste of Japan. Students roll the seaweed wrapped rice, adding colorful ingredients such as shaved carrot, cucumber and sesame seeds.
Purchase
Yaki soba, or fried noodles, is a popular fast food in Japan, eaten with chopsticks and enjoyed at the final night of Cook to Learn: A Taste of Japan. Students learned to make an organic ketchup-based yaki soba sauce featuring sesame oil and tamari, a deeply flavored savory soy sauce.
Purchase
Asparagus and tofu sarada with goma doreshingu dressing is served at the final night of Cook to Learn: A Taste of Japan. The class prepared and served the entire meal last week in a simulated restaurant setting in the decorated Animas Grange, where the four-part summer class was taught.
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