Japanese Goma Tofu Making Class

Learn how to make the food of Japanese monks



2 hours 15 mins Class size 1 to 4 (public classes), 1 to 3 label $125 or 4 payments of $31.25 Afterpay


Your teacher, Kathryn Sunantha is COVID-19 aware

This means that this teacher won't run a class if they've had flu symptoms in the last 14 days, and will adhere to relevant state restrictions (e.g. on maximum number of students per class)

See additional precautions taken by your teacher   

All materials and environment are sanitized with good ventilation. To ensure best well beingness of both teacher and participants, please ensure you are physically well and healthy before attending any classes.

Goma tofu is a panna cotta–like sesame custard and a not-to-miss aspect of Shojin Ryori, the food of Japanese Buddhist monks. With a sprinkle of soy sauce and some freshly grated wasabi, it can act as a simple, refreshing start to a meal.

In this one-on-one class, you will be grinding your own sesame seeds with traditional Suribachi and Surikogi, which is the Japanese mortar and pestle akin to meditation in action.

After the class, you will get to enjoy your own made sesame tofu with some germinated organic brown rice, home fermented miso soup, homemade pickles and simple organically grown vegetables.



Aside from this class, this teacher also has the following coming up:



Knowledge Required
Just an interest in food making. Beginner-friendly.
 
What you'll get
An experience into sesame tofu grinding and making.
 
What to bring
An apron.
 
Location

2/1 Emily Street, Katoomba NSW

Your teacher
Kathryn Sunantha
Kathryn Sunantha
(Bliss Pure)

5.0 (14)

An ex art educator, and author of three inspirational book with one newly published cookbook named “Blisspurefoods”. Owned a vegan cafe in the tourist area sacred site of Kathmandu. Decided to go full time into teaching and sharing of skills in arts & Crafts (Eco zoori slippers, Eco socks bunnies, aromatherapy perfumes, vegan lipsticks making) , vegan baking and healthy vegan cooking skills that include Asian and Japanese fermentation techniques like natto, Kim chi, koji, nukatsuke, miso, vegan cheeses etc.

Verified reviews

Karen Kaye-Smith • Oct 2020


I had a wonderful afternoon making Goma Tofu with teacher Kathryn Sunantha
Kathryn made it such a great class, clear instructions with prefect food at the end
So pleased to find a teacher like Kathryn, so friendly with great warmth. Felt totally at home
Awesome teacher
Absolutely loved my class
Thank you so much Kathryn

Japanese Goma Tofu Making Class review by Karen Kaye-Smith
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V48I01Z33L 34c052b7f77f35dccea660a6ce51910d -33.790 151.270 production Sydney NSW AU sydney melbourne brisbane gold coast adelaide perth canberra hunter valley