About

The vibrant local food culture of today’s Hawaii has firm roots in the early immigrants who lived and worked together on the plantations: Japanese, Filipino, Chinese, Korean, and Portuguese. They brought with them diverse food traditions, ingredients, and flavors, and merged them with those of indigenous Hawaiians.

Together they created an enduring cuisine. In this class, we will trace the immigration story behind popular Hawaii street foods, with a focus on culinary contributions of the Nikkei – Hawaii’s original Japanese immigrants and their descendants.

On the menu:

• Shoyu Ahi Poke
• Lunch wagon “Mix Plate:” Teri Beef and Chicken Katsu (with rice and mac salad, of course)
• Kimchi fried rice with Portuguese sausage
• Spam musubi (of course!) 
• Yakimanju with miso crust and Okinawan sweet potato filling

Together we will share a full meal. Omnivores will enjoy this class.  

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, fish, wheat, soybeans, and sesame.

Details

A $25 materials fee, included in the price of the class, covers everything you need. 

Class Policies

• You must wear closed-toe shoes in the studio. Tie back long hair.
• Ages 14 and up are welcome.