Class menu

A MENU

 Authentic (and EASY!) home cooked Japanese macrobiotic cuisine for better health & wellbeing

This class is filled with traditional Japanese meals based on a macrobiotic diet. Lot’s of Japanese ingredients are introduced such as traditionally made soy sauce, miso, tofu, sea vegetables with minimal condiments so you can enjoy the flavour of the actual food . Once you know basic tips of how to use these unfalimilar ingredients, you will be able to use them at home as part of a regular healthy diet. 
 

*Recipes may change depending on availability of ingredients.

1.Brown Rice

Most people think cooking brown rice is difficult to make (and the outcome not especially palatable), but once you know how to cook it, it is so easy and I will promise you won’t want to go back to white rice. If you can make good, soft, brown rice it is not exaggerating to say that you are on your way to becoming a macrobiotic master.

 

2.Tofu steak with teriyaki sauce

Tofu is one of the most widely used foods in Japanese home cooking, but you can’t really get this staple in restaurants. This is my favorite tofu dish, it’s so quick and easy, and it will satisfy your appetite without the heavy stomach!

 

 

3.Miso soup

A healthy and traditional Japanese side dish, Miso soup is also a very good source of vitamin B. Once you learn the basic principles of making great miso soup, you can easily produce 100 different variations all year round by using different vegetables. I guess most people have had it in restaurants, but perhaps not have made it on your own from the base ingredients. You will learn to make it from dashi (stock) which unfortunately even a lot of Japanese people don’t know how to make these days.

 

4. Beans Gomaae ( Sesame dressing )

It is made with vegetables and sesame dressing (goma meaning sesame and ae meaning sauce in Japanese).

This is one of the most common Japanese side dishes, or we call it Osouzai in Japanese, and you often find them included in the bento box.  

Traditionally you need to grind the toasted sesame seeds with a motor and pestle until smooth. But in this class, you will learn a quick and simple version, so you can make it at home easily. You don't even need to have a motor and pestle !

5. Arame salad

A dried seaweed in your pantry might not look so appealing (I agree!)and you might think it would be too difficult to handle with.

But once you know the basic rules of seaweeds, it is easy and you can add seaweed for all sort of dishes and gain more Iron in your diet!

 

6.Gomashio

Gomashio is a very important taste and nutritional compliment to brown rice.

If you have brown rice, gomashio and miso soup, you don’t need anything else. Although you can buy it in shops, It is good to know how to make it traditionally. Perhaps, a lot of Japanese people even don’t know how to make it these days. 

7.Kanten(Agar agar) fruit salad  

Kanten, also known as agar agar, is extracted from seaweed. It is used as a gelatin substitute but it is much healthier and actually has health benefits. A few years ago Japanese shoppers cleared supermarket shelves of its kanten supplies almost overnight, after its weight loss benefits were reported on a TV show. Kanten can cool your body down, so is just the thing for summer.