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Harborne Food School Welcome to Harborne Food School. We offer cookery classes, professional chef demonstrations and unique food experiences in our beautifully designed cookery school within the Grade II listed Clock Tower building on Harborne High Street, Birmingham. Our facilities are ideal for cooking classes, cooking demonstrations, food focus groups, food related training, private parties, private dining, team building and corporate events.

Japanese Tofu Making – Sunday, 22 September, 2019

September 22, 2019
14.00 - 17.00

Seats in this class are available unless otherwise noted.

Chef Tutor, Sachiko Saeki,  has received a ‘Tofu Master’ qualification from Japan which to promote knowledge and cultural understanding of Japanese foods.Tofu is the one of the most important food ingredients in Japan.

Existing in different varieties, this complex and delicate food has become very popular in other modern food cultures.

For the vegetarian tofu is a good quality source of protein and calcium which is low in fat and helps to reduce cholesterol. Tofu is a great addition to a healthy diet.

In this class you will learn to prepare soy milk from soy beans and go on to prepare both firm and silken fresh tofu. Sachiko will explain the ingredients and techniques required in detail. You will then be guided to prepare traditional tofu dishes (including shira ae which is deep fried tofu) and taught how to use soy pulp (a high fibre by product). Sachiko will introduce you to key Japanese ingredients including  miso, shoyu and konnyaku.

You will learn to make

  • Soy milk
  • Firm and silken tofu
  • Stewed okara (soy pulp)

You will learn to cooking

  • Shira ae (tofu salad)
  • Atsuage (deep fried tofu)
  • Tofu and veg miso stew

You will eat a final meal of the food prepared accompanied by drink. Please bring take-home boxes.

Customers booking the Shojin Ryori class on the same day are offered a £15.00 reduction (£135 rather than £150 for both classes). Please contact us if you are interested in this offer. 

Photo credit Pak Keung Wan @pkeungw (Instagram)

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