Plant-Based Japanese

Plant-Based Japanese

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 OR Soba Maki
  • Sesame-crusted tofu with spicy mustard drizzle, wasabi dip and pickled ginger
  • Japanese noodles with sesame-soy dressing and fresh greens
  • Easy teriyaki mushrooms
  • Spinach with miso-sesame dressing
  • Mini matcha mousse cakes