THIS CLASS ONLY TAKES PLACE IN KYOTO
Hello! My name is Keiko. In this class, let me introduce you vegetarian / vegan friendly Japanese cooking. The technique we use in the class is to simmer vegetables in layers to bring out the natural flavor. Without using fish broth (dashi), which is often considered fundamental to Japanese cuisine, it is actually possible to cook a variety of dishes with excellent flavor!
- Tofu dressing salad（白和え）
- Gyoza - dumling（ぎょうざ）
- Stewed seasonal vegetables（季節野菜の煮込みスープ）
- Vegetable and millet hamburg steak（雑穀と野菜のハンバーグ）
- Steamed rice with lotus root and pickled plum（れんこんの炊込ご飯）(2019 autumn-winter menu)
It is such a big feast to enjoy seasonal vegetables, isn't it? By putting layers of cut vegetables in a pot and simmering, a lot of natural flavor can be brought out. Using this method, you will learn in this 2.5-3 hour class how to make Japanese vegetarian dishes without using fish broth. I am so excited to share a bit different style of cooking!
|Adult (over 13 years old ~)||8000 yen|
|Child (6 ~ 12 years old)||5000 yen|
|Child (5 years old or less)||Free of charge|
Keiko is with Cooking Sun since 2015. She has done more than 500 classes with many great reviews and she became the first instructor in Cooking Sun to run her original class. Although she is not a vegetarian, she has done extensive study about vegetarian / vegan foods by herself and now she is ready to share her passion and knowledge with vegetarian / vegan people in the world. Born in Nara, she has lived in Osaka and Kyoto. She lived in Illinois, USA for one year too.
Cooking Sun Kawaramachi Studio（Cooking Sun河原町スタジオ）
Sakaicho 473, Nakagyo-ku, Kyoto (Meiji 1010 Bldg. 3F)
In Japanese 〒604-8065 京都市中京区 麩屋町通蛸薬師上る坂井町473
7 minutes walk from Kawaramachi station
10 minutes walk from Shijo or Karasama station
● more than 7 days before – 100% refund
● 2-6 days before – 80% refund
● 1 day before – 50% refund
● No show and ‘on the day’ cancellation – Non-refundable