With its heavy use of fish and other non-vegan ingredients, you’d be forgiven for thinking vegan Japanese cookery just wouldn’t work. But this style of cooking also uses many ingredients packed full of umami, which makes it perfect for creating satisfying vegan dishes.
In this vegan Japanese cookery class we will be using classic Japanese ingredients such as miso, seaweed (kombu, wakami & nori), shoyu, mirin and more. You’ll learn how to make dishes such a classic Katsu and perfectly filled vegetable gyoza. I’ll show you how to make Agedahsi (crispy tofu in a seaweed and mushroom broth) and you’ll learn how pickle and ferment vegetables. No Japanese cooking would be complete without sushi so I’ll show how to make a variety of these to impress friends/family!
