The joy of communal cooking
. Over Zoom, she could reach students around the world. “I was doing two classes a week and sometimes I had 70 people, 80 people,” she said. “It was wonderful to know that there were that many people wanting to make dumplings with me.”
After the noodles were done, the class moved outside to prepare toppings for the hiyashi chuka. Sakai used every inch of her backyard — an egg crepe station with four burners sat on one outdoor table, while another table held more burners for boiling the noodles. Vegetable prep happened at the dining table. Sakai grew up in a family of five children, and her first exposure to cooking was as a little kid assigned a helping task by the adults.
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