Begin your class with a warm welcome and a refreshing cup of Okinawan jasmine tea, known as Sanpin-cha. Get to know your host and fellow participants with a brief introduction, and receive an overview of the day’s experience.

Next, dive into a mini talk about Okinawan tempura culture. Learn about the differences between mainland Japanese tempura and Okinawan tempura, and get introduced to the local ingredients you’ll be using.

Watch a cooking demonstration to learn how to prepare tempura batter, basic frying techniques, and oil safety instructions. Then, roll up your sleeves and get hands-on in the kitchen.

Make Okinawan-style tempura, including mozuku seaweed, island vegetables, and local fish. Then, prepare Pork Tamago Onigiri, a Spam and egg rice ball. Learn proper batter texture, frying timing, and rice shaping techniques.

Finally, sit down to enjoy the dishes you’ve made. Try different seasonings, such as salt and dipping sauce, and engage in casual conversation and cultural exchange. Get local Okinawa recommendations from your host before the class ends.