5-hour workshop
we'll have full lunch with deserts and two kinds of Japnese
organic tea (sencya and hoji cya)
All Japanese ingredients are product of Japan and
mostly organic.
Traditionally deep-fried in Japan, we’ll bake this low fat and less fuss version of one of Australian’s favourite Japanese dishes, eggplant with delicious sweet red and white miso sauce. This sauce contains less sugar than the traditional version!
Usually this variety of sushi is very sweet and high in calories. Let me show you how to make a great-tasting, low sugar and low calorie alternative. We will make this almost from scratch but I will explain easy shortcuts for busy people.
Agedashi dofu
There’s no new twist to this traditional Japanese favourite. Deep-fried
tofu topped with the refreshing combination of ginger, daikon and shallots
and served with warm soy-based sauce.
Daikon salad with ume
dressing
Daikon is a popular ingredient in Japanese cuisine. We’ll include
this versatile white radish in a healthy tossed salad drizzled with oil-free
ume (Japanese plum) dressing.
Miso soup with tofu and wakame
There’s no new twist to this traditional Japanese favourite soup but show you an easy way to cook with many tips!
Dango
(dumpling) party!
Dango is one of the most
popular desserts in Japan. Traditionally tofu is not used in dumplings
but we’ll add it to this menu. The tofu adds a subtle taste to the
dumplings and keeps them moist. We’ll serve the dumplings in a variety
of sweet and savoury combinations.
Isobe yaki
(grilled dumpling with soy sauce and nori) Japanese quite often eat mochi
(rice cake) this way. Strictly no oil! Nori is the seaweed used to wrap
sushi.
(dumplings covered with warm sweet azuki sauce) This dish is eaten usually with mochi traditionally at New Year for health and well being. Azuki is a red bean used extensively in traditional Japanese sweets. Again, no oil!
This is another typical traditional way of serving dumplings or rice cakes. Kuromitsu is sweet black syrup. Kinako is roasted soy bean powder. No oil!
Green tea soy ice-cream
and tsubu anko
We’ll serve dumplings with green tea soy ice-cream and
tsubu anko (sweet whole-bean azuki paste) made the easy way!
