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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $95 per guest
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Join us for a unique cooking class in Sydney where you will learn how to make homemade miso and create a delicious gluten-free and vegan lunch. In this cooking class, you will have the opportunity to take home your very own homemade miso.
Miso and Shio koji are fermented products that are packed with umami and flavour. They have numerous benefits for cooking, and in this class, you'll discover how to harness their potential.
Miso has been a staple in Japanese cuisine for centuries, and it can be used in a variety of dishes beyond just miso soup or miso ramen. You'll learn how to make miso from scratch and take your creation home with you.
Shio koji, on the other hand, is a porridge-textured product that is made by fermenting a mixture of grain koji, salt, and water. It contains enzymes that break down proteins into amino acids and carbohydrates into sugar, resulting in a mouthwatering umami flavour. You'll get the chance to make quick pickles with shio koji during the class.
Led by Sumi Saikawa, a Kobe Japan native, this hands-on cooking class will follow the traditional Japanese home cooking style called 'Ichi Jyu Sansai'. This means you'll prepare one soup and three other dishes, along with rice.
During the three-hour workshop, you will make your own miso and also create a variety of gluten-free dishes for lunch.
The dises are:
This class is great for a team building activity, birthday or hens party.
St Ives, NSW
Exact location is masked for privacy. You'll automatically get the specific address after booking.
Show map   This teacher has 133 reviews for their other experiences - which you can see here.
This class is also covered by ClassBento's money-back guarantee.
I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.
From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.
My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.
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