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.
Menu:
- Miso soup with homemade vegan Dashi stock
- Soba maki
- Sesame-crusted tofu with tofu wasabi dip and/or spicy mustard drizzle
- Japanese noodles with sesame-soy dressing and fresh greens
- Warm spinach/cabbage salad with miso/sesame dressing
- Matcha mousse or Matcha mousse cake
