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Plant Based Japanese Cooking

Plant Based Japanese Cooking

Monday 21 November 2022, £95.00

Japanese, Vegetarian, Vegetables, Tofu

In this class, you will learn to prepare food in the traditional dining style of Japanese Buddhists which is made without meat, fish or other animal products.

See dates >

It has long been recognised that Japanese people live relatively long and healthy lives and Chef Tutor, Sachiko Saeki, will talk about what they eat and how.

Shojin Ryori is both low-fat and low-carb. A typical shojin ryori meal is centred around soybean-based foods like tofu, seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to an elegant style of haute cuisine called kaiseki.

You will recreate a traditional Japanese eating style called Ichi-ju-san sai which means three side dishes, rice and soup. You will learn about Japanese seasonings and ingredients (rice, miso, shoyu, tofu, shiitake mushroom, seaweeds and kelp) and learn to make Japanese, vegetarian stock and pickles. The stock is very important for this type of cooking as it offers body and umami to the dishes you prepare.

You will prepare

  • Rice porridge
  • Miso soup
  • Ganmodoki – tofu ball
  • Goma ae – sesame salad
  • Suno mono
  • Pickles

To find out more about Shojin Ryori read this article which Sachiko wrote for the Guardian newspaper

Photo credit Pak Keung Wan @pkeungw (Instagram)

Upcoming dates

Monday 21 November 2022
Places available

"I attended my first class at the Food School earlier this week & although I had a sneaking feeling I was going to enjoy it, it was an evening that went beyond my initial expectations. From the moment you walk through the doors you feel welcome & there is such a warm & friendly feeling amongst the team there, one you could not " create " but comes naturally from like minded people with a passion for what they do."

Sharon Smith