Vegan Osechi Cooking in November

Oshogatsu, or New Year’s Day is an important time of celebration in Japanese culture. It’s a time when families get together to drink sake, laugh and enjoy special dishes served only at this time of year, called osechi. Come along and learn how to make macrobiotic osechi dishes, modernised and adapted to suit the warmer temperatures!

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●Komochi kombu – deliciously seasoned amaranth with kombu to emulate herring caviar
●Matsukaze yaki – mung beans and mushroom Japanese style ‘meatloaf’
●Kuromame – sweet simmered black turtle beans
●Summer vegetable kanten – seasonal vegetables set in agar
●Shio koji mushroom – marinated mushrooms
●Tsuyuji – vegetables simmered in traditional dashi
●Amazu zuke – sweet pickled radish
●Kuri kinton jelly – agar set chestnut and sweet potato

-Dates: Sun 20, Mon 21 Nov (1 day class)
-Time: 11:00am-15:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $120pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
-Class size: 2-6 people -Bring your own apron

Yoshikubo Sake Brewery from Japan will be offering a sake tasting on the day. Learn to cook traditional dishes, drink sake and celebrate like a Japanese family!
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Also, a beautiful Mizuhiki present for all participants by Yoshie Kumagai/Mizuhiki artist . It is very good decoration for New Year’s Day!!
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*If you have any food allergies or dietary requirements, please let us know when you are booking.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.
*You can also purchase soramame’s koji products on the day.
Participant special :1 for $8 or 2 for $15

Bookings essential>>>

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