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