Japanese Vegetarian Master Class at The Kitchen
by N&T ~ November 10th, 2009. Filed under: Japanese Cooking, Meat Free Mondays, The Kitchen Parsons Green, cookery school, cookery workshop, ingredients, master class, vegetarian.In conjunction with our support for Paul McCartney’s ‘Meat Free Mondays’ we continue our Japanese Vegetarian master classes with Shirley Booth on Monday nights.
Guests arrived last night to a glass of sake to get them into the swing. Shirley started the session with a talk on the origins of Japanese Vegetarian Cooking. For centuries in Japan Buddhist precepts forbade the eating of meat, so the Japanese diet was largely based on vegetables. In the Zen temples of Japan this vegetarian diet is called Shojin Ryori, & can be considered the basis of Japanese cuisine. Such a wealth of information – if this is something you’d like more information on you should really check out her book ‘Food of Japan’
Highlights of the class included learning the Japanese technique of deep frying and about pickles & dressings.
Next date is scheduled for Monday 18th January…just give us a call to book (020 7736 8067)
You’ll look at some typical temple dishes, such as Goma Dofu (sesame ‘tofu’) & learn how to make use of vegetarian protein sources in unusual and delicious ways. You’ll also learn how to present your food beautifully & simply. (Recipes include Miso soup, using a vegetarian stock, grilled aubergine with Miso dengaku, vegetables shira ae with tofu and dressing, Sesame dressing, dried & simmered tofu, Hijiki sea vegetable sautéed with carrot & abura age (deep-fried tofu), Deep fried ‘robai’ wheat gluten).
