This class is ideal for vegans and vegetarians, or if you are looking for plant-based Japanese dishes, that do not compromise on flavour.
DurationA healthy, vegan introduction to rich flavored authentic Japanese home cooking using easily accessible ingredients. There'll be a focus on specific ingredients such as seaweeds (which are being become ever more popular and readily available here) and different types of miso.
The class is based on Ichijyu-sansai ???? which is the traditional style of Japanese meal. It always features a soup, a protein dish, and two side dishes with a bowl of rice. Yuki will teach you how to prepare the core ingredients, make the stock, and how to develop umami flavor to ensure satisfaction.
Class Menu
Kenchin miso soup
Hijiki Rice
Cucumber and wakame salad with creamy mustard sauce.
Green beans and sugar snaps with black sesame sauce
Tofu Steak with mushroom ginger sauce
Roast aubergine and cauliflower with Dengaku miso sauce
Class Contents
Preparing core ingredients, including miso tasting
Core techniques such as preparing full bodied stocks
Exploring different types of seaweed and tofu
Choosing seasonal ingredients and where to buy produce
Japanese knife skills and preparing the ingredients
Enjoying the meal we’ve prepared!
Yuki Gomi is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be.
Through her writing and Japanese cooking classes, Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create accessible, healthy and exciting Japanese food. As a professionally trained chef and author of Sushi at Home, published by Penguin, she teaches Japanese cookery from her kitchen in London, giving the skills and techniques to students wanting to cook Japanese food at home.
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