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!
●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
●Amazu zuke – sweet pickled radish
●Kuri kinton jelly – agar set chestnut and sweet potato
●Kuromame and Kuri kinton parlfait
●Isobe yaki – grilled brown rice mochi served with tamari and nori
-Dates: Sun 19, Mon 20 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) *If you apply with your friends or purchase other cooking classes at same time, Osechi class fee will be $110pp.
-Class size: 2-6 people -Bring your own apron
*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