{besps}2010departingJETcooking{/besps}
Take 20 new JET recruits and six kitchen-savvy alumni plus one native Japanese cook, stir well in a steamy 45-degree room and what do you get? A whole lot of oishii dishes!
This year’s cooking class whipped up treats like okonomiyaki, cold soba, Japanese curry and some mercifully refreshing ramune to drink. Diagnosis? Delicious.