Okinawan Longevity Cooking Class with Shima Shimizu

There are many theories about why these islanders live a long life. But one thing for sure is that the people on this island consume a lot of fresh seafood from the surrounding oceans, and in particular, they eat a lot of seaweed.

In this class you will learn how to prepare some typical Ryukyu (Okinawan) dishes with seaweed and plant based ingredients.

WHAT WILL YOU LEARN? 

• How to make a Vegan Dashi (Japanese soup stock)
• How to make Mozuku Jiru (A clear soup made with Mozuku seaweed)
• How to make a Vegan Kubu Irichii (Stir-fried Kombu with Soya Chunks)
• How to make a Vegan Taco Rice (with Vegan Cheese and Soya Mince)

*THIS IS A VEGAN COOKING CLASS. The dishes listed above are traditionally made with fish and pork. We will touch on that point in class but we will be teaching how to make these dishes with plant-based food.

WHAT WILL YOU TAKE HOME?

• Recipes 
• Food made in class 

WHAT TO BRING? 

• 1x apron
• 1x pen

DETAILS

Length of Class: 2.5 hours

Venue: Room A, 16F, 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 event