Since sushi has conquered the world, a lot of people have come to love Japanese flavors. And with good reason, because the Japanese cuisine is exceptionally good at combining complex flavors and at using Umami, a taste best described as a deep savory sensation. But Japanese food is not all about sushi and sashimi and not every dish needs the fish-flavored Dashi broth to get that distinctly Japanese taste.
In this hands-on cooking workshop you will learn how to put those inherently Japanese flavors to good use in the plant-based kitchen.
Option 1:
- Miso soup with homemade vegan Dashi stock
- Sesame-crusted tofu with spicy mustard drizzle
- Japanese noodles with sesame-soy dressing and fresh greens
- Warm spinach/cabbage salad with miso-sesame dressing
- Mini matcha mousse cakes
Option 2:
- Soba maki
- Nori wrapped tofu with teriyaki glaze
- Grilled rice balls (yaki onigiri) with pickled ginger stuffing
- Miso braised leeks, broccoli, green beans or asparagus
- Fruit sushi
