Gluten Free Japanese Okazu Deli Class with Shima Shimizu
*Class Cancellation Policy applies, please refer to the bottom of page
Japanese is not all about sushi and tempura - there are way more every-day options ! Nikujyaga, Kiriboshi Daikon and Hijiki salad are among the most typical Japanese dishes that a mother-in-law will expect the daughter-in-law to know how to make well. The very basic but very nutritious side dishes called 'Okazu' - something that you will serve with rice and miso soup.
These dishes are almighty because they can go along with any meal! Breakfast (in small portions), lunch ( in a bento box too!) and dinner (with a glass of sake!). They can be served warm or cold, either way works.
We kept this gluten free and will also replace the sugar with stevia/monkfrut sweetener.
*THIS IS A DAIRY FREE AND GLUTEN FREE COOKING CLASS. The Nikujyaga IS NON-VEGAN.
WHAT WILL YOU LEARN?
- How to make Nikujyaga (Japanese Meat and Potato Stew)
- How to make Simmered Kiriboshi Daikon (Dried Shredded Daikon)
- How to make Hijiki Salad with Kabocha and Lotus Roots
(The Nikujyaga is NOT vegan)
WHAT WILL YOU TAKE HOME?
- Recipes
- Food made in class.
WHAT TO BRING?
- 1x Apron
- 1x Pen
- Containers to take the food made in class home
DETAILS
Length of Class: 2.5 hours
Venue: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled even
ABOUT SHIMA
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.
