Japanese Wholefood Cooking Class

Transform plants into mouth-watering, unbelievable meals your friends and family will rave about.


Marcea Klein
Marcea Klein
5.0 (15)

3 hours Class size 1 to 8 guests    

  $169 (Afterpay available)

I believe in celebrating the rich tapestry of Japanese wholefood cuisine while promoting wellness and longevity. I have been teaching for over 30 years and have written 8 cookbooks. Food is supposed to be enjoyed just as much as it is supposed to be fuel for your body.
Curious about what makes plant-based cuisine so nourishing? Discover the array of foods and beverages that contribute to the longevity of Japanese cultures around the world.
Together we will demystify wholesome ingredients and transform them into irresistibly delicious dishes. Gain the knowledge and skills to confidently prepare these delightful creations, from crafting quick pickles to mastering seaweed and vegetable dishes that both nourish and delight.
If you're a fan of a more plant-based cuisine but prefer to avoid additives and refined sugars, this class is perfect for you.
From breakfast to dinner, and even snacks, sauces, dressings, and marinades, learn to create meals that your entire family will savor for the each season.
What you'll get
Tofu Miso Dip
sea veg salad
What to bring
Knife
Cutting Board
Suitable for

This class is perfect for beginners - no prior experience is needed.

This class is great for individuals and couples as well as for a date idea, team building activity, Christmas party, birthday or hens party.

This experience would also be a fun gift for her, gift for mum or gift for couples.

Location

Balmain, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Japanese Wholefood Cooking Class location
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Your teacher

Marcea Klein
Marcea Klein

5.0 (15)

Hi, I’m Marcea! :-)
I’m a published author of 8 books on food and wellness. I have a private practice focusing on body-mind health through lifestyle, diet, mental health and wellness. I have over thirty years of experience. I studied Macrobiotics, fermentation and plant-based cooking and nutrition in Japan, India, and the US, along with psychotherapy, and Traditional Chinese Nutritional Medicine.
This knowledge has helped me re-balance my own health and develop a unique understanding of how food can affect our overall mental and physical health and be medicinal. Through this experience, I have developed a unique style of cooking and health which I am passionate about sharing with others.
If you have ever wanted to know how to master ferments and make the perfect sauerkraut, kimchi or salt-brine pickles, or dumplings or Japanese cooking then one of my cooking classes is where you’ll want to explore.

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2025-11-28 15:00:00
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production sydney Sydney NSW AU sydney