What’s Cooking in Advisory

As part of their Advisory activities, these seniors made a tasty Japanese lunch for themselves under the guidance of Mark Noguchi ’93, Punahou’s food curriculum specialist.

The group made mazemen, a broth-less version of ramen, which they topped with lightly fried agedashi tofu. “It was a fabulous community-building activity and tasted amazing,” said Academy faculty Kathleen Thomas, who is co-advisor with Noguchi. 

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