In this class you will learn how to cook some of the most popular and simple Japanese Vegan/vegetarian dishes.
We will learn lots of different dishes using Mirin and soy sauce!
- Agedashi Tofu
- Vegetable Donburi
- Udon and soba are typical Japanese noodles. Udon is made with flour and soba is made with buckwheat. You will learn how to make udon in dashi soup and zaru soba, which comes with dipping sauce on the side. These noodles are great served with tempura.
- Nasu dengaku (eggplant with sweetened miso) is a delicious aubergine dish. People love the sweet miso flavour that can be used with so many different vegetable.
- Agedashi nasu (deep fried eggplant in soy dashi/stock). This is one of the best ways to enjoy stock and eggplant. The eggplant will melt in your mouth with a beautiful soup.
- Tofu contains a high amount of protein, which has led Japanese people to say tofu is the “protein of the field.” Not so long ago, Japanese families generally ate tofu every day for dinner. We have many simple and yummy ways to cook tofu, and in this class you will be introduced to two or three different ways of cooking tofu, depending on time restrictions.
- Tofu Gyoza, Tofu cheese, Agedashi Tofu, Tofu Ankake or more.
Deep fry Tempura and Crumbed
- Tempura (battered seafood or vegetables with dipping sauce). Tempura is a famous traditional dish and the best way to enjoy different sorts of seasonal vegetables. In this class, you will also learn how to make a tempura dipping sauce.
- Crumbed vegetable is a great way to enjoy the cooking of vegetables. Asparagus, egg plant, rotas roots, potato, onion, shiitake, mushroom, okura, tomato, beans, sweet potato, pumpkin or any vegetables. Served with sweet vegetable and fruits sauce.
- Asian vegetables to make traditional dishes goma-ae (vegetables marinated in sesame), ohitashi (vegetables marinated in seasoned dashi) and sunomono (vegetables marinated in vinegar).
- Takikomi gohan -Stewed rice and may kinds of vegetables-
We will discuss what you like to learn before the class and we will cook as many as we can in the class!
- Lots of other vegetarian dishes
- Lots of tasty and easy Japanese vegetarian dishes. You have so many choice to learn!
- Vegetarian sushi
- You will take away all dishes you made. enough 2-4 people dinner.
- We will be tasting plenty of food, so you won’t need to eat before your class.
- Session packed full of lifelong skills and valuable information.
- You will leave the class with the ability to create your own delicious, authentic Japanese dishes for your family and friends.
- Bring-Your-Own apron and 3-5 containers.
Vendor since 2015
The word “Shikisai” is translated as “the colour of four seasons.”
Japanese foods are often designed to represent the colours of a season, or even all four seasons. Shikisai also evokes the source and provenance of quality ingredients we should always aim to use in our cooking – seasonal foods give a dish its unique taste and meaning.
Shikisai Cooking was founded to build Perth people’s knowledge and ability to cook Japanese food, and help them to create high quality, healthy family meals. We are a small group of Japanese cuisine teachers and assistants with a shared goal of sending our students home full of confidence and inspired to cook delicious Japanese food, whether it is for a quiet family meal or a large dinner party.
About the teacher
Principal cooking teacher Kyoko Seta is an accomplished Japanese cook specialising in elegant Osakan-style dishes. Kyoko has lived in Perth since 1998, and runs an acclaimed WA Japanese restaurant.
Kyoko has a lifelong love of bringing fresh, quality ingredients to the table, whether the meal is for her children or for the guests in her restaurant. She remembers digging up tender bamboo shoots and collecting mountain vegetables for her mother’s cooking when she lived in Kawachi village, Osaka, as a child. Kyoko’s mother and grandmother were known as excellent cooks; every meal was homemade, and the large family always enjoyed their meals together. Although they were a time-poor family of many, they still lovingly made their favourite dishes from common, low cost ingredients. These family experiences formed the groundwork for Kyoko’s philosophy of cooking and food.
Being a professional cook as well as a mother to two young children, Kyoko understands the challenges of cooking delicious, healthy food – whether it is for many, or for a small family meal. She brings her traditional cooking style and love for the best ingredients to her unique cooking classes in Perth, Western Australia. She believes food brings happiness, smiles, fun and communication to relationships – and anyone who wishes to cook healthy, quality Japanese cuisine can learn and enjoy new cooking skills that will last for a lifetime.
Kyoko teaches using a simple system to help you prepare classic dishes, or even invent your own varieties of sushi and other loved Japanese foods.
Anyone partaking in any classes or coming to any events at Shikisai Cooking or organised by Shikisai Cooking must agree to these terms and conditions.
1.) LIABILITY WAIVER
I agree to take on full responsibility for any damages, injuries and for physical and/or personal property, which I might incur whilst participating in classes and/or events organised by Shikisai Cooking.
2.) PHOTO & VIDEO
I agree to give Shikisai Cooking unrestricted publishing rights for any photographs or videos taken at Shikisai Cooking classes and events or on Shikisai Cooking's premises. (For use of Shikisai Cooking marketing materials).
Shikisai Cooking requires 48 hours notice in writing prior to the class for a full refund or transfer.
In the event that a class is cancelled, students will be notified via text message or email and entitled to a full refund or credit.
Payment Terms and Conditions
We require full payment upon booking your class. Sorry, but we cannot offer a refund. If you cannot make the class that day, please contact Shikisai as soon as possible to change the date, keep your credit for another class within 6 months, or change your booking to a gift voucher (up to 1 week before the class). If you cancel within 1 week of your class, we cannot credit your payment to a new class, so we recommend you pass your class voucher on to someone who can attend.