This class is held April 19th 2020 at our Jimbocho Cooking Studio.

What is unagi?

Unagi is Japanese for freshwater eel, a common ingredient in Japanese cooking. In this class we will use modoki ryori techniques to create a plant-based version of unagi. Modoki ryori is food which uses vegetable ingredients to imitate the appearance and texture of meat and fish. It is highly popular in shojin ryori cooking – as you can enjoy a healthy plant-based version of dishes usually containing animal products!

What’s on the menu?

  • Vegan unagi
  • Homemade unagi sauce
  • Pickled vegetables [tsukemono]
  • Japanese clear soup [suimono]

What’s included in the price?

  • Ingredient explanation
  • 2.0 hour private lesson
  • Take home recipes

April 19 @ 11:30
11:30 — 13:30 (2h)

Jimbocho – Tokyo

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