[Tokyo/Taito-ku] The Basics of Japanese Cuisine! A Japanese Culinary Culture Class on How to Make Tofu and Soybean Dishes
There can be no doubt that soybeans are a fundamental ingredient in Japanese cuisine.
Tofu is made from the soy milk produced by grinding and boiling soybeans.
The byproduct left over after extracting the milk, called okara, is also a nutrient-rich ingredient that is used in a number of other dishes.
In Japan, there are a variety of ways to prepare these ingredients into unique dishes. Okara can be cooked into dashi (broth). Tofu can not only be eaten as- is, but it can also be thinly fried (aburaage), deep-fried (atsuage), or even frozen (kooridofu). Tofu has been nicknamed “the meat of the fields” because it is a staple source of healthy proteins with an abundance of different ways it can be prepared.
Soybeans are used to create some of the irreplaceable flavors in Japanese cuisine like the miso in miso soup, the soy sauce poured over dishes like hiyayakko (chilled tofu), as well as various other kinds of tofu dishes.
This course is an opportunity to get educated about a foundational pillar of Japanese cuisine as you learn how to prepare tofu—an ingredient synonymous with Japanese cuisine.
Basics of Japanese Cuisine: The Ubiquitous Soybean!
You’ll be making tofu from the soy milk wrung out of select, organically-grown soybeans.
The residual granules left behind are called okara. The okara is highly nutritious, and after sautéing and braising it, you’ll get to try it along with some of the different kinds of dishes made from soybeans (like deep-fried tofu, and chilled tofu) prepared by the teacher. You'll have a chance to try your tofu in a full Japanese course made complete with miso soup and rice, where the rice used is a specially cultivated rice grown with minimal use of synthetic products.
From 7,000 yen