hosted by Yuki's Kitchen
“We love healthy food in Japan and this class is all about flavour whilst eating well. Health benefits are delivered from a unique range of different ingredients. Re-discover tofu and how to bring maximum taste to seasonal vegetables”
This is a healthy eating class, that uses the benefits of Japanese cookery techniques to create fuller flavours, using nutritious ingredients with an emphasis on vegetables and tofu.
Yuki will introduce a range of different types of taste used in Japanese cookery; such asUmami and explore their creation in Japanese dishes. Yuki will introduce Japanese ingredients and spices and where to find them locally, alongside core locally available produce. She will give you tips for healthy eating and cooking a balanced healthy diet. Yuki will also show you alternatives to sugar for the recipes.
Kinpira : braised root vegetables with sesame seeds
Hijki gohan: cooked hijiki sea-vegetable rice
Shiraae:creamy tofu sauce with seasonal vegetable
Ken chin jiru: vegetable miso soup
Tofu steak with mushroom sauce
Using tofu in distinct ways to produce maximum flavour and style, in addition to it’s health benefits.
Preparing different types of stock, such as kelp or shiitake mushroom.
Cooking with a range of seasonal vegetables to produce a balanced diet.
Cooking with sea vegetables such as Hijiki, Wakame or Kombu.
All recipes in this class can be tailored for vegetarians or if you can not eat fish or shellfish.