Have you ever wondered if Gyoza is a Japanese dish or a Chinese dish? Have you wanted to make some Gyoza yourself from scratch? I mean, not from the frozen food, but really starting from making the wrapping? In this workshop, we will be making both traditional (pork) and vegetarian (original recipe) gyoza from scratch.

In addition to learning the recipe and cooking tips, we will explore the world of wheat, flour milling in the US, and the history behind Gyoza… how it is one of the most popular Japanese dishes that came from China! Come prepared to get your hands into the dough and experience the magic of cooking with flour. (sorry, no gluten free option available

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food. A proud city-kid, she grew up in Tokyo and moved to the US some 40 + years ago. She lived in Florida; Freiburg, Germany; Washington DC; Addis Ababa, Ethiopia; back in Tokyo; Seattle; and a very rural area of Colorado for study and work. Finally almost 8 years ago she found Olympia home and started to grow roots. Her food is sprinkled with global nomad flavors.

Formerly an Olympia Food Co-op staff, she then briefly worked at GRuB. At the present time, she designs and facilitates food education courses, such as Embracing LOVE in the Food System and Building Your REGENERATIVE Food Network. Her cooking-centered classes, Cooking with Attitude, are a space to explore how we can take our food system back into our hands as much as an opportunity to cook something tasty together.  For more info, visit Everyone’s Food Sovereignty Alliance website: https://www.foodsovereignty4everyone.org

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