somen & ramen
2 March 2024
(240 min)
Chef : Senêt Weber
Noodles are part of the heart of Japanese cuisine, served hot or cold depending on the season. You will learn how to cook them and the art of serving them with a dashi, the essential bouillon, and dressing them up with several other vegan preparations.
This class will focus on somen and ramen noodles, two favorites in Tokyo.
homemade tofu
22 March 2024
(180 min)
Chef : Pamela Weber
Learning to make your own tofu is easier than it sounds. The taste and texture are better and it can be used in savory and sweet dishes. Come discover homemade tofu!
As the primary plant-based protein for vegetarians, tofu should be on everybody's plate as a nutritious and budget-friendly ingredient.
You'll learn how to make it from scratch, and then three recipes for how to use it in a starter, a main course and a dessert.