Everyone knows Japanese food means sushi, and curry comes from India. Curry first arrived on Japanese shores courtesy of the British Royal Navy, a sort of comfort food for Western travelers — and now it’s a Japanese specialty unto itself. In this class with Michelle Nguyen you’ll learn your way around this tasty spice blend and the dishes that showcase it best: katsu karē (classic Japanese curry with potato, carrots, peas, rice, pork cutlet); karē udon (ground beef curry with udon noodles); karē pan (deep-fried bread stuffed with Japanese curry); and fukujinzuke (Japanese soy pickled daikon and eggplant).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.