Vegan & Shojin style cooking Meetup

Fully booked> Please reserve for the next workshop on Saturday July 19, 16h - 19h.
TOFU & seasonal vegetables : Vegetarian & vegan Japanese home cooking workshop
Learn about the basics of making traditional Japanese style vegetarian/vegan cooking.
We will make 10 dishes with seasonal vegetables and Tofu with various flavors and cooking methods.
You will also learn many sauces and dressings ideas using soy sauce, miso, vinegar, and other seasonings, which can be arranged and applied in a variety of ways.
In this workshop, 93-year-old Miyo-sensei will introduce the dishes which she used to make. She has a lot of experience in Japanese home cooking. In addition to various hobbies such as calligraphy, flower arrangement and haiku, she has taught the art of the Japanese tea ceremony for more than 30 years. She will happily share her savoir-faire and her years of cultural experience.

The workshop are interpreted in English by experienced assistant. Various explanations and food-related resources about the ingredients and dishes will also be provided.

Fermentation power! New cooking class.
A variety of MISO-based recipes by Yuko Ose
Yuko Ose is a specialist in Japanese fermentation and Koji.
With over 35 years of teaching experience and more than 40 published books, including works on miso, she is also active in educational programs, sharing the importance of food culture in schools.

In this workshop, a variety of miso-based recipes are introduced. Yuko is happy to answer all your questions about miso.
She will also teach us the countless benefits of fermented foods, which harness the power of microorganisms — such as enhancing the flavor of ingredients, improving the nutrition and preservation of food, and promoting health and beauty.

The menu of the workshop consists of appetizers, dips, salads, main dishes, soup, rice, and dessert - all using MISO. Some recipes go well with rice, bread, or pasta.

Program
• 16:00 Reception, introduction of the instructor and staff
• Presentation on fermentation, koji, and miso (history, nutrition, health benefits, how to make it, and types of miso), miso tasting, and menu explanation
• 16:30 Cooking preparation, demonstrations, and table setting
• 18:00 Dinner and dessert
• 19:00 Closing

Saturday June 28, 16h - 19h (19h30)
Participation: 5000 yen.
For reservations, please contact us by email: ateliercafekamakura@gmail.com

SUSHI VARIETY : 7 kinds of veggie sushi workshop
There are many different styles of sushi. The form, ingredients, taste vary. In this class, you will learn the various types of making sushi with vegetables, mushrooms, tofu, seaweed and kanten agar agar. We will also learn about Dashi stock to make a soup.
- Maki sushi, rolled style
- Temaki, wrapped by hand
- Oshizushi, pressing type
- Temari, round ball shape
- Chirashi, mixture of various ingredients
- Inarizushi with fried tofu aburaage
- Nigiri

The teacher Miyo sensei, 93 years old, loves communicating with people and sharing her long experience !

TOFU & seasonal vegetables : Vegetarian & vegan Japanese home cooking workshop
Learn about the basics of making traditional Japanese style vegetarian/vegan cooking.
We will make 10 dishes with seasonal vegetables and Tofu with various flavors and cooking methods.
You will also learn many sauces and dressings ideas using soy sauce, miso, vinegar, and other seasonings, which can be arranged and applied in a variety of ways.
In this workshop, 93-year-old Miyo-sensei will introduce the dishes which she used to make. She has a lot of experience in Japanese home cooking. In addition to various hobbies such as calligraphy, flower arrangement and haiku, she has taught the art of the Japanese tea ceremony for more than 30 years. She will happily share her savoir-faire and her years of cultural experience.

The workshop are interpreted in English by experienced assistant. Various explanations and food-related resources about the ingredients and dishes will also be provided.