Japanese Vegan Cooking with Koji & Dashi

COOKING CLASS DESCRIPTIONS

In this hands-on class, you’ll learn how to make comforting and nourishing dishes using traditional Japanese ingredients such as miso, koji, and kombu. From creating vegan-friendly dashi to crafting flavorful fermented sides, this class will give you practical skills and knowledge to recreate gut-friendly Japanese meals at home. MENU: 1. Miso Soup [Carrot & Spinach] with Vegan Dashi A comforting miso soup made with plant-based dashi, highlighting the gentle sweetness of carrots and the freshness of spinach. 2. Japanese Cucumber Pickle with Salt Koji and Shiso [a.k.a. Tsukemono] Refreshing Japanese pickles enhanced with salt koji and Shiso leaves, packed with probiotics and antioxidants. 3. Tofu & Seaweed Salad with Sesame Miso Dressing A light yet nutrient-rich salad, balanced with a creamy sesame-miso dressing. 4. Mushroom Takikomi-Gohan with “Haiga” Rice A hearty mixed rice dish with assorted mushrooms, highlighting their deep umami and nutritional benefits. 5. Koji Amazake (pre-made dessert drink served with your meal) Taste a naturally sweet, nourishing dessert drink made with just koji and rice, topped with matcha powder. STATION SETUP: You will be cooking in teams! Groups of 2–3 will share their own station. Solo attendees will be paired with a partner. Larger groups (4+) will be split across adjacent stations to ensure everyone has plenty of elbow room to cook! CLASS POLICIES To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING: - Minimum Enrollment: Classes require at least 6 participants. If a class doesn’t meet the minimum, it will be canceled 48 hours before the start time and a full refund will be issued. - Age Requirement: Participants must be 18 years or older, as classes involve knives and gas stoves. - Group Setup: You’ll always cook with your own partner(s)—never with strangers. Each pair or small group (up to 3 people) shares a workstation. Groups of 4 or more will have additional stations. - Cancellations: Refunds are available if canceled or rescheduled at least 48 hours before the class start time. - Allergies: Ingredients may vary; please confirm allergies before booking. THIS CLASS FOCUSES ON: - The difference between traditional dashi and vegan dashi - The nutritional and culinary power of mushrooms - The benefits of Japanese fermented foods: Salt Koji, Soy Sauce Koji, Ama Koji, Miso, and Koji Amazake