Cooking class experience — learning Tempura properly

I took a cooking class specifically to learn how to make Tempura correctly. The instructor explained why fresh wasabi is used the way it is — something I'd never understood from just eating it. The delicate and precise result when you make it yourself is different.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. We learned how a ramen shop at lunchtime shapes the way this dish is eaten. The class ended with the meal and a glass of cold Sapporo beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.