GF & Vegan Miso & Shio Koji Cooking Class

Make your own homemade miso and creat delicious dishes with miso and shio koji


Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)
5.0 (144)

3 hours Class size 5 to 8 guests

$95 (Afterpay available)

Sydney
•
Food and Drink
•
Cooking
•
Vegan
Join us for a unique cooking class in Sydney where you will learn how to make homemade miso and create a delicious gluten-free and vegan lunch. In this cooking class, you will have the opportunity to take home your very own homemade miso.
Miso and Shio koji are fermented products that are packed with umami and flavour. They have numerous benefits for cooking, and in this class, you'll discover how to harness their potential.
Miso has been a staple in Japanese cuisine for centuries, and it can be used in a variety of dishes beyond just miso soup or miso ramen. You'll learn how to make miso from scratch and take your creation home with you.
Shio koji, on the other hand, is a porridge-textured product that is made by fermenting a mixture of grain koji, salt, and water. It contains enzymes that break down proteins into amino acids and carbohydrates into sugar, resulting in a mouthwatering umami flavour. You'll get the chance to make quick pickles with shio koji during the class.
Led by Sumi Saikawa, a Kobe Japan native, this hands-on cooking class will follow the traditional Japanese home cooking style called 'Ichi Jyu Sansai'. This means you'll prepare one soup and three other dishes, along with rice.
During the three-hour workshop, you will make your own miso and also create a variety of gluten-free dishes for lunch.
The dises are:
  • Cooked mushrooms rice
  • Miso soup with seasonal vegetables
  • Fried tofu with green onion miso sauce
  • A seasonal salad with vegan mayonnaise with shio koji
  • Quick pickles with shio koji / miso
Throughout the class, you'll not only learn how to make these delicious dishes but also gain an understanding of:
  • Make homemade miso and take home
  • How to prepare Japanese vegan stock
  • Discover the benefits of fermented products
Join us for this exciting cooking class in Sydney and gain valuable knowledge about Japanese culture and cuisine. You'll leave with new culinary skills and the ability to replicate these dishes at home.
This class is suitable for people who are gluten intolerant, follow a vegan lifestyle, or just have an interest in this cooking.
Please note:
  • All ingredients will be gluten-free; however, the environment is not totally gluten-free.
  • Two friendly dogs are on the premises, which stay outside during the lesson.
Cancellation policy:
Please note if you cancel your booking less than 24 hours before, you will be subject to a 30% charge for the ingredients fee. To avoid the cancellation fee, please provide cancellation notice at least 24 hours prior to your booking.

Knowledge required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, and advanced are all welcome.
 
What you'll get
  • Learn about Japanese fermented products, miso and shio koji
  • Learn how to make homemade miso paste
  • Delicious gluten-free and vegan Japanese lunch
  • Great discussion with like-minded people
  • Insight into Japanese culture
  • Recipes for everything you make
What to bring
Please bring your favourite apron, tea towels, and pen.
 
Suitable for

This class is great for a team building activity, Christmas party or hens party.

Location

St Ives Chase, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

GF & Vegan Miso & Shio Koji Cooking Class location
More about this class

This teacher has 144 reviews for their other experiences - which you can see here.

This class is also covered by ClassBento's money-back guarantee.

Your teacher

Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)

5.0 (144)

I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.
From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.
My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.
2024-11-29 15:00:00
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production Sydney NSW AU sydney