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Vegan and Gluten Free Japanese Cooking Class

Learn how to cook delicious Japanese dishes suitable for vegans and those on a gluten-free diet


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

3 hours

Class size 1 to 6 (public classes), 3 to 8

$95 (Afterpay available)

Sydney
•
Food and Drink
•
Cooking
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Japanese Cooking
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Japanese Culture
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Vegan
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Team Building Cooking Classes
Learn how to recreate popular Japanese foods that are suitable for those on a gluten-free and vegan diet. Through the combination of traditional gluten-free dishes that Japan has to offer, as well as re-creating wheat-based Japanese foods, without gluten and with locally-sourced ingredients.
In this Sydney cooking class, you will be taught by Sumi Saikawa, who grew up in Kobe Japan. The class will follow the typical Japanese home cooking style 'Ichi Jyu Sansai'. This follows the foundation of Japanese cuisine since ancient times where meals consist of one type of soup and three other dishes (one main dish and two sides).
In fact, 'Ichi' means one and 'Jyu' means soup, while 'san' is three and 'sai' refers to dishes - so ichiju-sansai literally means, 'one soup, three dishes'. Rice is always served as well.
The dishes you will create include:
  • Black sesame rice
  • Potato/Lotus roots patty on Nori seaweed with homemade teriyaki sauce
  • Eggplant with miso glaze sauce
  • Seasonal green vegetables(English spinach/Watercress/Beans etc) and Shitake 　　mushrooms salads
  • Vegetables miso soup
  • Quick pickles
Over the course of the three-hour, hands-on class, we will work together to create each component of our ichiju-sansai. All components will be gluten-free and taught in a way so that you can easily replicate the recipes back at home. You are welcome to state any preferences and your teacher will try to accommodate.
On top of your new knowledge of Japanese culture, you will learn:
  • How to make Japanese vegan stock
  • How to use traditional Japanese seasonings and alternative seasonings
  • Introduction of Shojin Ryori (Japanese temple cooking)
  • To understand the benefits and potential risks of a gluten-free diet
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 in the premises which keep 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 24hours prior to your booking.

Please note: Public dates for this class require at least 3 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.
Knowledge required
This class is for anybody interested in Japanese cuisine. Beginners, intermediates, advanced all welcome.
 
What you'll get
  • 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 individuals and couples as well as for a date idea, team building activity, Christmas party or hens party.

This experience would also be a unique gift for her, gift for mum or gift for couples.

Location

St Ives Chase, NSW

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

Vegan and Gluten Free Japanese Cooking Class location
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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.

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