Japanese Vegetarian Cooking Workshop , Sydney - NSW

The Experience

Our Japanese vegetarian cooking workshop in Sydney is designed to teach you how to cook traditional basic Japanese soy cooking in a healthier and easier way. Menu is filled with everybody’s favorite Japanese dishes such as agedashi tofu and miso soup. Improve your lifestyle by eating healthier, and start by booking this cooking class in Sydney.

We will use unique Japanese tableware to enjoy an absolutely genuine Japanese culinary experience. These classes are intimate, "hands on" and include a full Japanese meal with complimentary sake tasting.

This workshop is suitable for almost everybody as no meat, fish, egg or dairy is used. We are also able to change this menu to a gluten free menu if need be.

This workshop includes:

• Tuition
• Full lunch with complimentary sake tasting
• Organic Japanese Tea (sencya and hojicya)
• A copy of the recipes

Menu
Nasu no dengaku
Traditionally deep-fried in Japan, we’ll bake this low fat and less fuss version of one of Australian’s favourite Japanese dishes, eggplant with delicious sweet red and white miso sauce. This sauce contains less sugar than the traditional version!

Inari zushi
Usually this variety of sushi is very sweet and high in calories. Let me show you how to make a great-tasting, low sugar and low calorie alternative. We will make this almost from scratch but I will explain easy shortcuts for busy people.

Agedashidofu
There’s no new twist to this traditional Japanese favourite. Deep-fried tofu topped with the refreshing combination of ginger, daikon and shallots and served with warm soy-based sauce.

Daikon salad with umedressing
Daikon is a popular ingredient in Japanese cuisine. We’ll include this versatile white radish in a healthy tossed salad drizzled with oil-free ume (Japanese plum) dressing.

Miso soup with tofu and wakame
There’s no new twist to this traditional Japanese favourite soup but we'll show you an easy way to cook with many tips!

Dango (dumpling) party! Dango is one of the most popular desserts in Japan. Traditionally tofu is not used in dumplings but we’ll add it to this menu. The tofu adds a subtle taste to the dumplings and keeps them moist. We’ll serve the dumplings in a variety of sweet and savoury combinations.

Isobeyaki
(grilled dumpling with soy sauce and nori) Japanese quite often eat mochi (rice cake) this way. Strictly no oil! Nori is the seaweed used to wrap sushi.

Kinako and kuromitsu
This is another typical traditional way of serving dumplings or rice cakes. Kuromitsu is sweet black syrup and Kinako is roasted soy bean powder. No oil!

Zenzai
(dumplings covered with warm sweet azuki sauce) This dish is eaten usually with mochi traditionally at New Year for health and well being. Azuki is a red bean used extensively in traditional Japanese sweets. Again, no oil!

Green tea soy ice-cream and tsubuanko
We’ll serve dumplings with green tea soy ice-cream and tsubuanko (sweet whole-bean azuki paste) made the easy way!