Fresh homemade tofu surpasses anything you can buy in a packet. Its flavour is sweet and nutty when made with the very best Australian grown soy beans.
DurationIn this class you will learn every stage in the art of making and pressing your own tofu. You will see how tofu by-products such as okara, the soy bran that is used in Japanese cooking and real soy milk are made. We will discuss recipes and variations.
Together we will prepare a simple snack as you learn to make Agedashi Tofu and dashi to really show off your skills.
Cornersmith Cooking School has been inspiring new and experienced cooks since 2013. Whether you are coming to learn how to pickle, ferment, make pasta or cheese all our classes will give you the confidence to become an instinctive cook as well as learn the importance of seasonal eating and reducing food waste in your own sustainable kitchen.
We teach traditional cooking skills that fit into busy urban lives, empowering home cooks to make less wasteful and more delicious meals everyday.
Izakaya; often described to the unfamiliar as ‘Japanese tapas’, actually refers to Japanese drinking establishments that offer casual plates of extremely tasty Japanese food, designed to accompany one’s beverage of choice.
Master your filleting skills preparing a fresh eel in this special unagi master class. Your experienced chef will teach you how to master the knife to fillet your own eel to perfection.
"Home-style" Japanese cooking class II is to learn how to cook 5 healthy Japanese "home-cooking" dishes. You won't have to buy Japanese takeaway anymore after this lesson.
Learn the secrets to Japanese health and longevity in this hands-on and fun workshop - Japanese Superfoods as Medicine, so you can make your favourite dishes at home.
Join our resident Japanese chef Kentaro as he takes you on a journey through the aromas and sights of the sizzling streets of Japan!
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